Kung Bao Frog Legs

I always love this dish to go with congee. Frog legs might not be everyone’s cup of tea but it is certainly mine. Another of our favourite comfort food


  • 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

Kung Bao Sauce

  • 150ml stock
  • 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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