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Ingredients
& Supplies

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  • Peanuts

  • Chicken breast

  • One tablespoon of soy sauce

  • One tablespoon of oyster sauce

  • An egg

  • ¼ tablespoon of sugar

  • ¼ tablespoon of pepper

  • A bag of fried chicken flour

  • One tablespoon of honey

  • A teaspoon of salt

  • Any vegetable ( we used broccoli )

  • Measuring Cup

  • Cutting Knife

  • Cutting Board

  • Frying Pan or wok

  • Two Bowls

  • Spoon ( if you do not wish to use your hands to mix )

Directions

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Photos taken by Jonathan Phung

Kung Pao Chicken

Step 1: Place oyster sauce, soy sauce, and sugar in bowl.

Step 9: Add pepper, and mix well.

Step 12: Put flour into a separate bowl.

Step 4: Dice the chicken into cubes and remove the fat.

Step 3: Clean the chicken thoroughly.

Step 2: Using the whisk, mix the sauces and sugar together.

Step 5: Marinate chicken with the sauce mixture.

Step 6: Mix with a wooden spoon thoroughly.

Step 7: Separate the egg yolk and white.

Step 8: Add the egg white to the chicken. 

Step 10: Put the chicken into containers and let them sit for thirty minutes (if you want to add vegetables, clean them and leave them aside for now).

Step 11: After thirty minutes, pour oil into the wok/pan (enough to cover the chicken cubes) and turn the heat on medium-high.

Step 13: Add water to make the mixture thick (or you can follow the instructions on the package, which is recommended).

Step 14: Add the batter to the chicken, and mix it with a wooden spoon.

Step 15: Using a spoon, put chunks of the chicken into the oil.

Step 16: Separate the chicken chunks from each other, and make sure it is fried thoroughly.

Step 17: Remove the chicken from oil when golden brown.

Step 18: In a big bowl, add honey and salt to the chicken, and mix it.

Step 19: Empty out most of the oil (make it enough to just “stir-fry”).

Step 20: Place the chicken back into the wok/pan, and mix it along with peanuts and vegetables.

Step 18: Put your Kung Pao Chicken dish in a plate and enjoy!~

Recipe by Emily Nguy

Cooked by: Emily Nguy, Martin Phung, Katheryn Huynh, Guy Suankaew, and Jonathan Phung

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