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Kung pao chicken is dish that is familiar to many of us, especially those who have spent some time ordering for a single serving Chinese “tai chao” dish around Klang Valley. It is coincidentally also a dish that is pretty simple to prepare on your own, as I have shared before some 15+ years ago.

kung pao chicken sweet potato recipe

Today, I want to share a slightly tweaked version of this traditional dish, by incorporating some sweet potato that I’ve gotten my hands on. Here I present to you – Kung Pao Chicken with Sweet Potato! (I know, I could be more creative with the naming, like Sweet Earthy Phoenix combo or something…)

Check out the video of the recipe below:

Ingredients:

• 2 quarter chicken legs (or other parts if you so prefer), cut into bite sizes, deboned if possible
• 1-2 sweet potato, cut in small chunks
• half cup cashew nuts (optional)
• 1/2 clove garlic
• 1 inch ginger
• 1/2 dozen dried cili
• 3-4 cili padi (optional)
• cooking oil

Sauce:

• 1.5 table spoon dark soya sauce
• 1 table spoon soya sauce
• 2 table spoon dark vinegar

Cooking Instructions:

• heat up cooking oil
• start with ginger, garlic, and cili (both)
• add cashew nuts if they’re not toasted, stir fry till fragrant
• add chicken and sweet potato together, cook for 5-7 minutes
• add sauce, and stir for additional minute
• put on some spring onion or cilantro before serving (optional)

Enjoy!