Kung Pao frog legs

You’ll be jumping to get these tasty treats on your dinner plate

Kung Pao is a popular Chinese dish known for its bold flavors and spicy kick. Originating from the Sichuan Province, this dish combines tender chunks of frog legs (normally chicken) and a medley of vegetables in a savory sauce. The key ingredients include hot chili sauce, garlic, ginger and soy sauce, which infuse the dish with a distinctive taste.

Kung Pao is a versatile dish that can be enjoyed with steamed rice or noodles. Its popularity has spread globally, and it has become a favorite in many Chinese restaurants worldwide. Whether you’re a spice enthusiast or simply looking to explore new flavors, Kung Pao frog legs is a dish that is sure to satisfy your taste buds.


  • 6 large frog legs
  • 2 cups vegetable oil for frying


  • Wok


  • 4 tablespoons corn starch
  • 2 tablespoons soy sauce
  • 2 egg yolks


  • ½ cup chicken stock
  • 3 tablespoons hot chili sauce (this can be found in the Asian aisle of most grocery stores)
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce


  • 1 heaping tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red bell pepper (diced)
  • 1 cup bamboo shoots- slivered
  • 1 cup sliced mushrooms (wild oyster mushrooms would work well)
  • ½ cup chives for garnish
  • ¼ cup sesame seeds for garnish


  1. Combine and whisk the marinade ingredients and add the frog legs. Clean and cut your vegetables.
  2. In a wok, heat your oil to 350 degrees Fahrenheit.
  3. Fry your frog legs in the vegetable oil for 5 minutes or until golden brown. Do not crowd your wok, fry in batches if necessary. Set the legs aside on a platter after frying.
  4. Remove most of the oil from your wok, you will want to retain roughly 3 tablespoons.
  5. Reduce heat on your stove to medium.
  6. In a separate bowl, mix all ingredients for the sauce.
  7. Add garlic and ginger to your remaining vegetable oil and stir fry for 30 seconds being careful not to burn the garlic.
  8. Add bell peppers, mushrooms and bamboo shoots and stir fry for 2 minutes.
  9. Add back your frog legs and then add your sauce.
  10. Cook until the sauce thickens, approximately 2 minutes.
  11. Garnish with sesame seeds and chives.
  12. Serve over your preferred starch.

The post “Kung Pao frog legs” first appeared on LouisianaSportsman.com.

About Jason Thornton 14 Articles
Jason Thornton was born and raised hunting, fishing, trapping, foraging and gardening in south Louisiana. His personal belief is that all of nature’s ingredients are better if you have to work for them. He can be found at EdibleOutdoorsCook.com.

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