Easy Kung Pao Frog Legs 宫保田鸡

Kung Pao Frog Legs_1

I know this is a very sinful dish, but it’s been donkey years since I last had it. And I really kinda missing the very hot and spicy Kung Po frog legs from the Geylang stall that I used to patronise. I know some people might have qualms about eating frog legs, but cast the name aside and just see it as a dish and I am sure you would be able to enjoy it too. There are generally 2 ways to prepare it, usually Kung Pao or Ginger Onion and best eaten with porridge. 

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The spiciness really get into you literally and always loving a sticky plain porridge as always, this Kung Po Frog Legs totally makes my day and satisfied my long yearning craving. The only setback is ~ too little a portion !! But the entire pack has already been used up ! 

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And I started a regime exercise routine recently, so that gives me all the excuses to enjoy sinful foods once again !! LOLs ! Well, I do hope I can keep it up then !! 

People often enjoyed this cuisine as a supper at stalls in Geylang as they are opened till wee hours of the night. But if you can prepare this from home, you are able to enjoy it anytime of the day. They tasted somewhat similar to chicken and they are much easier to prepare than you would imagine .

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Hope you enjoy this dish as much as I do !! 

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Easy Kung Pao Frog Legs 宫保田鸡
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 30mins
  • 500g frog legs
  • 10 dried chillies (soaked in water till softened)
  • 3 sprigs spring onion, cut into sections
  • 3 chili padi, diced (or more if you prefer spicier)
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp cooking oil

For the Marinade:
  • 1 tbsp light soya sauce
  • 1 tbsp kecap manis (sweet soya sauce)
  • ½ tsp pepper
  • 1 tbsp corn flour

For the Kung Pao Sauce:
  • 150ml stock (homecooked/store bought)
  • 2 tsp dark soya sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp kecap manis (sweet soya sauce)
  • 1 tsp chicken powder
  • dash of pepper
  1. Marinate the frog legs with the light soya sauce, kecap manis, pepper and corn flour. Set aside in the fridge for at least 3 hours.
  2. Heat up a deep frying pan with the cooking oil and add in the white parts of the spring onion, dried chillies, chilli padi, minced garlic and ginger. Saute till fragrant.
  3. Add in the marinated frog legs and stir to mix well.
  4. Add in the stock followed by the rest of the sauce ingredients.
  5. Cover the pan and allow it to simmer till it boils.
  6. Add in the green parts of the spring onion and give it a few quick stirs to mix all well.
  7. Off the flame and serve hot.



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