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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
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

cast iron pan comes in handy for frying too

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!

Discuss : KY cooks – Kung Pao Chicken with Sweet Potato

  1. Sweet potatoes? They look like potatoes to me – we usually add those to our soy sauce chicken or pork. Nice!

  2. 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.

  3. Kong Pao Chicken with sweet potatoes, first time heard about it. Is this your original creation?

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