Kong Pao Chicken (Stir-Fried Chicken with Dried Chili in Thick Soy Sauce)

“Famous Kong Pao Diced Chicken (宫保鸡丁), an exquisite flavoured chicken dish that you would enjoy so much!”

Kong Pao chicken (also known as Kung Pao or Gong Bao Diced Chicken) is a popular dish in Singapore, and many other Asian countries. This dish is a Sichuan cuisine, I heard. And, it was named after an ancient palatial guardian in Qing Dynasty.

Kong Pao chicken dish uses stir-frying method. It supposed to make with diced chicken, cashew nuts and dried chili stir-fry with dark sauce. So, it has been originally called as Kong Pao Diced Chicken. However, this dish has been modified with many other versions using chunky chicken meat and peanut instead. All depends on your liking, especially homemade dish, right?!

Here’s my version of Kong Pao Chicken:

Serves 3-4
300g chicken meat with skin, diced
Handful of dried red chilies (about 10gram), washed and trimmed
1 medium onion, cut into pieces
1 clove of garlic
½ cup of roasted cashew nuts
1 tablespoon of
Lea & Perrins’ Worcestershire Sauce
1 tablespoon of dark soy sauce (thick soy sauce)
1 tablespoon of light soy sauce
Pinch of salt and sugar
50ml of water

1 cup of oil (for quick-frying chicken)

1 tablespoon of light soy sauce
1 tablespoon of corn flour

1/2 teaspoon of cornstarch mixed in 1 tablespoon of water to make cornstarch slurry (to thicken sauce)

(1) Season diced chicken with soy sauce. Marinate for 15 min. Drizzle corn flour on marinated chicken.

(2) Heat wok with oil over high heat. Deep fry chicken for 3 minutes, or until lightly crisped and browned. Remove and drain on strainer. Reserve for later.

(3) Remove excessive oil from wok, and leave only 1 teaspoon of oil in wok. Place garlic and onion. Stir-fry over high heat for about 1 min,or until fragrant. Add in dried chili, continue frying for about 1 min.

4) Add chicken, and stir fry for 3 min. Bring down heat to medium fire. Drizzle light soy sauce, dark soy sauce and Lea & Perrins’ Worcestershire sauce. Stir-fry to mix well, for another 2 min.

(5) Add water, sprinkle salt and sugar, and continue frying for 1 min. Thicken sauce a little with cornstarch slurry. Add in cashew nuts, and stir-fry for 10 seconds, before heat off. Serve with steamed white rice.

This dish counts about 260kcal for 1 serving. You may skip the deep-frying step (1), if lighter meal preferred. I have also removed chicken skin to make it even more healthy one (smiling)!

Tips: Dried red chili is not as spicy as the fresh one. Not to worried if you are putting too much of it. Trim and soak in water for 5 min, to reduce spiciness. For added heat, cut the dried chilis to reveal seeds.
* Drizzle more water to make wetter dish, if you prefer more gravy in the dish. Then, thicken it with cornstarch slurry.
* Make sure soy sauces are drizzled in dry wok before water is added so that the wok will be sizzled to create better aroma and stronger flavor in the cooking.
* Use of chicken breast or fillet for leaner option, if desired.

Hello! My name is PatriCa(雪冰). I love food. Cooking is my passion, and it's all about sharing. I want my loved ones to enjoy healthy home-cooked meals. So, that includes you! Come join me on My Wok Life FaceBook, Instagram & Twitter. Feel free to comment, PM or email me at mywoklife@gmail.com.

3 thoughts on “Kong Pao Chicken (Stir-Fried Chicken with Dried Chili in Thick Soy Sauce)”

  1. I love your site! It’s full of all the yummiest traditional Singapore recipes. I want to try a different dish every day. Thank you so much for sharing!

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