Friday, January 5, 2007

Kung Po Chicken

One of my favourite dished is Kung Po Chicken 宫堡鸡丁. I have been practicing for some time and I have yet to master it. I still think some thing is missing. My hubby said I have improved a lot on my latest version. It’s the best so far. What an encouragement!

  • 2 chicken drumstick; deboned and cut into cubes
  • 20 dried chilli; soaked and cut into sections
  • 1 onion, cut into small pieces
  • Oil for frying
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 2 tablespoon corn flour
  • 3 tablespoon Black Vinegar
  • 2 tablespoon sugar
  • 2 tablespoon water
  • Corn flour mixture (thickener)
How to do it:
  1. Marinade chicken for at least an hour.
  2. Dust chicken with corn flour.
  3. Deep-fry till they turned golden brown and set aside.
  4. Heat oil and fry onions for 1 minute.
  5. Add dried chilli and fry till fragrant (about 30 seconds).
  6. Add all seasoning except corn flour mixture.
  7. When the sauce boils, gradually add in the corn flour mixture till the sauce thickens.
  8. Add in the chicken and coat evenly.
  9. Dish and serve.
Note:I use ChinKiang Vinegar 镇江香醋. I think this vinegar taste the best for this dish.


  1. yes... 1 of my favourite dish too... yum yum.. thanks Elaine... at least, now i know how to cook this... if got cashew nuts..lagi BEST

  2. YA...ya..same here, this also my favorite dish. i did tried to cook once...not so nice leh, now can try ur recipe...thanks, elaine!!

  3. KF, if you want to add cashew nuts, add in when you stir fry onion.

    You are welcome Eva.

  4. i just tried cooking this dish using ur recipe. not too bad.. but i guess my black vinegar is too sour. different brand. mine is "chang cheng". will try 2 tbsp next time.

  5. Aly,
    Yah, different black vinegar taste differently. The one I use is a bit more mild which I like. You either add less vinegar or add more sugar. Adjust it accordingly to suit you taste. :)

  6. wooo i tried this dish today, i changed the recipe a little.. Added more chicken and added 2 cloves of garlic.. i reduced the chilli to about 12, but still very hot! Anyway it's delicious, but my colour is not as dark as yours.. maybe its my vinegar, i added only 2 tablespoon

  7. Bun,
    You reduced the chili and was still hot. My wasnt hot at all. And I'm not a chili person. ;)

    Doesnt matter if it not as dark as long as you like what you cook. :)

  8. I made this tonight for me, my boyfriend and two of my roommates (both boys). They have rather large appetites so i had to triple it and the recipe went off without a hitch!!! Nice work!!

  9. Anonymous,
    The boys are so lucky to have someone cook for them. Glad you guys like it.

  10. Hi,
    Love, love your blog. Wl cook yr recipes for these few days. Thanks alot...

  11. Anonymous, Thanks for the support. Hope you like the recipes. :)