Kung Pao Chicken Recipe Modified from Frogs' Legs Porridge Recipe

I love the Frog Legs Porridge at Geylang Lorong 9. But not everyone in my family is daring enough to eat Frogs. So I tried to replicate the recipe by using Chicken instead.

A. Kung Pao Chicken Ingredients:

1. Chicken Thigh Meat
   1 Large piece cut into cubes
   (About S$3 to $5 worth from local supermarkets)
2. Dried Chilli
   5 dried chillies, cut into pieces
   (About a handful to add heat and give an exotic look to the dish)
3. Garlic
   3 - 5 whole pieces
   (For fragrance and depth to dish)
4. Ginger
   10 pieces sliced ginger
   (To remove some of the foul chicken smell)
5. Onion
   1 medium onion sliced thinly
6. Spring Onion
   1 Stalk sliced into 3cm length pieces
   (A handful for garnishing)
   
   
   
   

B. Kung Pao Chicken Seasoning:

B1. Chicken Marinade

1. 1 teaspoons of Light Soya Sauce
2. ½ teaspoon of White Pepper 
3. 2 teaspoons of Cornflour
4. 1 teaspoon of Sesame Oil
5. ½ teaspoon of Sugar
   
   

B2. Kung Pao Sauce

1. 5 tablespoon of Sesame Oil
2. 2 tablespoon Black Vinegar
3. 2 tablespoon Sugar
4. 1 tablespoon Oyster Sauce
5. 1 tablespoon Dark Soya Sauce
6. 1 teaspoon of Hoisin Sauce
7.  ½ teaspoon Salt
8. 100ml Water
   
   
   

C. Kung Pao Chicken Cooking Steps

C1. Fry The Chicken Cubes

1. Marinate the chicken cubes with Seasoning B1 and place in fridge for about an hour
2. After an hour, remove chicken from fridge and give a quick stir
3. Heat up 2 tablespoon of oil in a wok under medium fire.
4. Place chicken cubes in the wok and stir fry until chicken is light brown and slightly undercooked 
   
   
   
   
5. Turn up heat to high for 30 seconds and remove chicken from wok
6. Turn off heat. 

C2. Cooking The Sauce

1. Using some of the remaining oil from C1 in the same work, heat up the wok in medium fire
2. Add the garlic, onion and ginger to stir fry until fragrant
   
   
3. Add dried chillies next for 30 seconds
   
4. Add B2 Sauce and stir fry for about 1 minute
   
5. Turn to low heat 
6. Use a spoon to scoop some sauce to test the seasoning
7. 
   
8. Add some salt or sugar to adjust, or even additional dried chili if you need it to be more spicy. 
9. Once satisfied with taste of sauce, add in the pre-fried chicken to the sauce
   
   
10. Cook chicken and sauce for a minute till the slightly undercooked chicken is well done.
    
    
11. Turn of heat and add in spring onion
    
12. Serve in a heated claypot if you can. It just tastes better and looks like its bubbling hot.

You can increase the sauce by just increasing the seasoning under the same ratio if you need to make a bigger serving.

Cook porridge and eat it along with this dish! 

Great comfort food for a rainy day.

Research & Sources:
http://www.soshiok.com/recipe/kung-pao-and-ginger-frog-recipes