BEST Recipe! Singapore Kung Pao Frog Leg Recipe 宫保田鸡

frog legs

🥗Healthier: chicken thighs

💰Cheaper: chicken wings

Chicken thighs provide a similar texture and flavor at a lower cost.

peanuts

🥗Healthier: cashews

💰Cheaper: sunflower seeds

Cashews offer a creamy texture while sunflower seeds are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper can mimic the heat without the unique numbing effect.

Prepare frog legs by rinsing and patting dry.

Marinate frog legs in soy sauce, rice vinegar, and cornstarch for 15 minutes.

Heat oil in a wok over high heat until shimmering.

Add dried red chilies and Sichuan peppercorns; stir-fry until fragrant, about 30 seconds.

Add ginger and garlic; stir-fry for another 30 seconds until aromatic.

Add marinated frog legs to the wok; stir-fry until cooked through, about 3-4 minutes.

Add bell peppers and peanuts; stir-fry until bell peppers are tender, about 2-3 minutes.

Stir in sugar and sesame oil; mix well to combine.

Add chicken broth to create a sauce; simmer for 1-2 minutes.

Season with salt and black pepper to taste.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens