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!
KY cooks – Kung Pao Chicken with Sweet Potato
Sweet potatoes? They look like potatoes to me – we usually add those to our soy sauce chicken or pork. Nice!
suituapui: haha they are sweet potato even tho the color looks like “normal” potato.
It’s funny how a purple (or red) coloured skin potato can yield yellow flesh. These Japanese sweet potatoes are one of my favourites…yakitori it or just steam pun nice.
eatwhateatwhere: yaaa, steamed is nice, I wonder if anyone makes it into an ice cream flavor.
Kong Pao Chicken with sweet potatoes, first time heard about it. Is this your original creation?
CHoi Yen: hahaha yes, it is original 😛