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Malaysian Food Blog, Travel, Diving & More

Tag / kung pao chicken

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!

As of writing, this blog has been in existence for slightly more than 6 years, and now I can proudly say that I appeared on national TV on the first day of CNY for something that has absolutely nothing to do with kyspeaks.com.

The title of this blog post too is appropriate, as I got to watch this segment of Malaysia Hari Ini on the first day of Chinese New Year 2011 with my mom, at ungodly 7 a.m. There was a total of one person who noticed the show and informed me via twitter. 😀

Malaysia Kini crew - led by Nazrul
Malaysia Kini crew – with the host Nazrul

It all started out with Nazrul informing me about this opportunity to do a segment on Chinese New Year reunion dinner a couple weeks before CNY. Being a modest attention seeker that I am, I took it up despite knowing the fact that it has to be done in *gasp* .. Malay language.

Nazrul, Haze, Kim, Gareth were all in the video
Nazrul, Haze, Kim, Gareth were all in the video

The video was taken about a week prior to CNY, and since mom wasn’t around yet at the time, I invited Kim, Gareth, and his mom who’s from all the way across the globe (yes, this Shaolintiger is really a mat salleh). Haze, of course, was the co-host.

vegetable, black chicken herbal soup, steamed fish, kung pao chicken
vegetable, black chicken herbal soup, steamed fish, kung pao chicken

For the dinner, I cooked black chicken herbal soup, steamed golden pomfret fish, kung pao chicken, and stir fried baby bok choy.

Since I also labeled this post in “cooks” category, there might as well be recipe – follow the links for kung pao chicken and steamed pomfret.

10 herbs black chicken soup preparation method
10 herbs black chicken soup preparation method

As for the black chicken herbal soup, the recipe is surprisingly simple.

Ingredients:

  • 1 black chicken, you can get this from any wet market. (they slaughter mine fresh, was a bit disturbing)
  • Chinese 10-herb packets. I got them from the store next to Ming Tien, but you can get them even at Giants/Cold Storage these days.

Steps:

  • boil the black chicken separately for 2-3 minutes to remove any foam in the soup
  • transfer the chicken to the soup pot and bring to boil with the herbs
  • keep boiling with very low fire for a couple hours
  • alternatively, you can also use a slow cooker, thermal cooker, or double boiling pot.

So there you go! Do view the video and tell me what you think about my spoken Malay, hehehe.

KY cooking kung pao chicken
This is how the KY’s Kung Pao Chicken looks like, yum!

Just read Peter Tan’s blog on his Chiken Kurma. Not to be outdone, I’m going to talk about my Kung Pao Chicken here.

You see, yours truely does not only build pond his own pond (with lotsa help of course), but cooks too. If you are a hot chick digging guys who can cook, please email me your resume, preferrably with photos and body measurements. Thanks.

Now lets get back to the Kung Pao chicken. The recipe is from a combination of mom’s advice, over the shoulder peeping at local kopitiam chef, and 4.5 years of intense experimentation while I was at the States.

The ingredients:

  • Chicken – portion according to the size of your stomach
  • Dried Red Chilli and Fresh Chilli Padi – portion according to the sensitivity of your tongue
  • Shallots (small onions) – portion according to how often you want to fart
  • Ginger – few slices
  • Garlic – you can never go wrong with adding garlic in anything Chinese
  • Parsley – for decorative purposes
  • Soy Sauce, Salt, Dark Soy Sauce – according to taste

The steps:

  1. Heat up the oil till it’s like damn hot
  2. Throw in the sliced ginger and chopped garlic, then run away as the oil sparks everywhere
  3. Throw in the shallots, in wedges or in whole, if they’re small
  4. Throw in the chillis
  5. Throw in the chicken, fry for a couple minutes
  6. Add in the mixture of your premixed sauce consist of the 3 items mentioned above
  7. Fried till chicken is cooked
  8. Serve with parsley on the top

Simple yet awesome in taste.

they are enjoying the kung pao chicken
The chicks digging it, too

finished kung pao chicken
Nothing but empty plate left, best or not?