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Easy Kung Pao Chicken | Cooking Club Co.

Easy Kung Pao Chicken – 宫保鸡丁


for 2 to 3 servings


Difficulty level


Main ingredients

  • 300 g chicken breast, cut into bite-sized cubes
  • 8 to 10 dried chillies, chopped into 1-cm pieces
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 4 stalks scallion whites, chopped into 1-cm pieces
  • 1 red onion, diced
  • ¼ cup roasted peanuts


Kung pao sauce

  • 1 tbsp light soy sauce
  • ½ tbsp black vinegar
  • ½ tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp water
  • ½ tbsp cornstarch



  • 1 tbsp light soy sauce
  • ½ tbsp sugar
  • ½ tbsp white pepper powder



  • Fresh scallion greens, chopped


  1. Wash, drain, chop and dice all vegetables into 1-cm pieces.
  2. Mince ginger and garlic.
  3. Dice chicken into bite-sized cubes.
  4. Mix together chicken, light soy sauce, sugar and white pepper powder. Marinate chicken for about 30 minutes. Set aside.
  5. Mix together light soy sauce, black vinegar, dark soy sauce, sugar, water and cornstarch. Stir until cornstarch is fully dissolved. Set aside.
  6. Add 1 tbsp of vegetable oil into a medium-heat wok.
  7. Add marinated chicken cubes. Stir-fry chicken for about 3 – 5 minutes or until cooked through. Set chicken aside.
  8. Using the same wok, add 3 tbsp of vegetable oil.
  9. Add dried chillies. Stir-fry for about 30 seconds to a minute or until chillies turned slightly dark red.
  10. Add ginger and garlic. Stir-fry for about 30 seconds or until lightly browned.
  11. Add scallion whites. Stir-fry for about 30 seconds.
  12. Add red onion. Stir-fry until onions turned translucent.
  13. Add cooked chicken and roasted peanuts. Mix thoroughly.
  14. Add Kung Pao sauce. Stir-fry until well combined.
  15. Top with fresh scallion greens.
  16. Good to go with Jasmine fragrance rice. Enjoy!

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