Kung Pao is a famous Chinese cooking method that loved by many Asian. There are Kung Pao Chicken, Kung Pao Squid, Kung Pao Pork and Kung Pao Prawn, among all these dishes, Kung Pao Chicken is the most popular one.

Kung Pao is originated from Chinese Sichuan. Like other dishes, Kung Pao was adapted by Southeast Asian and had been modified according to the taste of the local people. If you are not aware, the original Sichuan Kung Pao cooking style has no onion added in, nor carrot.

Though Kung Pao Chicken is the most well-known Kung Pao dish, but I am not going to share this dish today, Kung Pao Squid instead. Most of the cooking steps in Kung Pao Squid are similar to cook the chicken, the only difference here is the preparation of the chicken and squid are not the same.

Ingredients:

20 dried chillies, cut into short and soak till soft
5 slices ginger
1 onion, chopped into small pieces
500g squid or pre-soaked cuttlefish, cut
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp chilie sauce
1 tsp sugar
1 tsp black vinegar
1 tsp corn flour, mixed with 2 tbsp water
2 tbsp cooking oil

Steps:

1. boil 2 cup of water in a pot, add in pre-soaked cuttlefish to blanch. Take out and set aside
2. heat up a frying wok, add in cooking oil, stir fry dried chillies at low heat till turn to dark color(not burn) and fragrant. Take out and set aside.
3. use the same oil to saute sliced ginger till fragrant. Add in onion, dried chillies and stir well.
4. add in all the sauces, sugar and vinegar, stir till mix well. Add in cuttlefish and stir fry over high heat.
5. finally add in the corn flour mixture, when it’s thicken, dish up and serve with steamed rice.

If you are using fresh squid instead of pre-soaked cuttlefish, you can skip the first step.

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