Post & Recipe in English and Chinese （中英食谱）
“Famous Kong Pao Diced Chicken, an exquisite flavoured chicken dish that you would enjoy so much! 宫保鸡丁，一份你一定享受的爆炒佳肴！”
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:
300g chicken meat with skin, diced
Handful of dried red chilies (about 10gram), deseed and trimmed
1 medium onion, cut into pieces
1 clove of garlic，thinly sliced
1 stalk of spring onion (scallion), cut
4 thin slices of young ginger
1 red chili, deseed and cut small
1 green chili, deseed and cut small
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 oil-blanching)
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of potato flour
1/2 teaspoon of cornstarch mixed in 1 tablespoon of water to make cornstarch slurry (to thicken sauce)
1杯 油 （汆油用途）
半茶匙 玉米粉加1汤匙水搅稀 （勾芡用途）
(1) Season diced chicken with light and dark soy sauce. Marinate for about 15 min. Drizzle potato flour on marinated chicken.
(2) Heat wok with oil over high heat. Oil blanch 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. Add dried chili, stir-fry over high heat for about 1 min,or until fragrant. Add in garlic, ginger, onion and the white bulb part of spring onion (keep the green stem part for later), continue frying for about 1 min.
4) Add chicken, and stir fry for 3 min. Bring down heat to medium fire. Drizzle dark soy sauce, followed by light soy sauce and Lea & Perrins’ Worcestershire sauce. Stir-fry to mix well, for another 2-3 mins.
(5) Add water, sprinkle salt and sugar, and continue frying for 1 min. Thicken sauce a little with cornstarch slurry. Add in chilis, green stem part of spring onion, and 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 oil-blanching step (1), if lighter meal preferred. I have also removed chicken skin to make it even more healthy one (smiling)!
Tips: Deseeded dried red chili is not as spicy as you think. It’s ok to add more.
* Drizzle more water to make wetter dish, if you prefer more gravy in the dish. Then, thicken it with less 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. For more tender meat, choose chicken thigh.
3 thoughts on “Kong Pao Chicken (宫保鸡丁)”
I love these recipes and can’t wait to try them!
the dried chili chiken was my favorite dish in Singapore! I’m so happy to have found this recipt!
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!