Kung Pao Frog Legs (宫保田鸡) – Recipe
Tasting somewhat like chicken, frog legs have an even more tender, smoother and springy texture compared to its mainstream counterpart. In Gong Bao Frog Legs, the slight fishy taste of the meat is masked by Dried Chilies, Ginger, and Spring Onions while its succulent flavours are enhanced by the Gong Bao marination sauce.
Servings Prep Time
2people 10minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
2people 10minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
Ingredients
  • 500g Frog Legs
  • 10 Dried Chillies
  • 1clove Ginger (thinly sliced)
  • 1 Onion (thinly sliced)
  • 4sprigs Spring Onions/Scallions
Marinade
  • 1tbsp Light Soya Sauce
  • 1tbsp Oyster Sauce
  • 1tsp Sesame Oil
  • 1tbsp Sugar
  • 1tbsp Corn Flour
  • 1/2tsp Pepper
Gong Bao Sauce
  • 2tbsp Red Date Soya Sauce
Instructions
  1. Mix light soya sauce, oyster sauce, sesame oil and sugar to make the marinade.
  2. Coat the frog legs with the marinade and keep in the fridge for at least 1 hour.
  3. Stir fry the dried chili, sliced ginger, and onion until fragrant.
  4. Add in the marinated frog legs and add 2 tablespoons of Red Date Soya Sauce and continue to stir-fry for 1-2 minutes.
  5. Top off with some spring onions and cook over medium for 3 minutes until evenly cooked.
Recipe Notes

Frogolicious tips!

  • Frog meat tastes the best when cooked on the day of purchase!
  • Serve warm! Since frog meat has almost no fats, it becomes tougher to chew as the meat cools.
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