Kung Pao chicken

In my never-ending quest for new recipes/culinary experiments, I recently came across Rasa Malaysia, run by a Malaysian girl living in the US, focusing on Asian recipes, which are sadly hard to come by in cyberspace – especially compared to the myriad of good Western cooking websites.

And since I had bought some chicken fillets, I thought I would try making her Kung Pao chicken for dinner today.  After all, spicy food is always welcome on a cold winter’s day (sigh)!  Turned out quite well, with the two (by now dried) chilli padi adding a super-potent zing to the dish!

Rasa Malaysia’s Kung Pao Chicken (宫保鸡丁)


1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts – skipped
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine – substituted with dry white wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch


  1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
  4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
  5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
  7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
  8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  9. Add in the scallions and stir evenly.
  10. Dish out and serve hot with steamed white rice.

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