Kung Pao Chicken with Soy Noodles
Kung Pao Chicken with Soy Noodles
Ingredients
For the Kung Pao Chicken
- 600 g boneless chicken thighs, diced
- 1 tablespoon Lee Kum Kee Light Soy Sauce, for marinade
- 1 teaspoon cornflour, for marinade
- 100 g roasted peanuts
- 8 dried red chillies
- 1 teaspoon Sichuan peppercorns
- 6 spring onions, cut into 5cm lengths, divided
- 4 garlic cloves, finely chopped, divided
- 20 g ginger, finely chopped
- 2 tablespoons vegetable oil, for frying chicken
For the Kung Pao Sauce
- 2 tablespoons Lee Kum Kee Light Soy Sauce
- 1 tablespoon Lee Kum Kee Dark Soy Sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon caster sugar
- 2 tablespoons water
- 1 teaspoon cornflour
For the Soy Noodles
- 250 g fresh egg noodles
- 2 tablespoons Lee Kum Kee Light Soy Sauce
- 1 tablespoon Lee Kum Kee Dark Soy Sauce
- 1 tablespoon Lee Kum Kee Oyster Sauce
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil, for frying noodles
Instructions
- 1
In a medium bowl, mix the diced chicken with 1 tablespoon of Lee Kum Kee Light Soy Sauce and 1 teaspoon of cornflour. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
In a separate bowl, whisk together 2 tablespoons of Lee Kum Kee Light Soy Sauce, 1 tablespoon of Lee Kum Kee Dark Soy Sauce, 2 tablespoons of Chinkiang black vinegar, 1 tablespoon of Shaoxing rice wine, 1 tablespoon of caster sugar, 2 tablespoons of water, and 1 teaspoon of cornflour. This is your Kung Pao sauce; set aside.
⏱️ 3 min
- 3
Cook the fresh egg noodles according to the packet instructions. Once cooked, drain thoroughly. In another bowl, combine 2 tablespoons of Lee Kum Kee Light Soy Sauce, 1 tablespoon of Lee Kum Kee Dark Soy Sauce, 1 tablespoon of Lee Kum Kee Oyster Sauce, 1 tablespoon of mirin, and 2 teaspoons of sesame oil. This is your noodle sauce.
⏱️ 7 min
- 4
Heat 2 tablespoons of vegetable oil in a wok over a high heat. Add the marinated chicken and stir-fry for 4-5 minutes, or until it is golden brown and cooked through. Remove the cooked chicken from the wok and set it aside.
⏱️ 5 min
- 5
To the same hot wok, add the 8 dried red chillies and 1 teaspoon of Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Then, add the 20g of finely chopped ginger, half of the finely chopped garlic, and most of the spring onions (reserving a small amount for the noodles). Stir-fry for another 30 seconds.
⏱️ 1 min
- 6
Return the cooked chicken to the wok. Add the 100g of roasted peanuts and pour in the prepared Kung Pao sauce from Step 2. Toss all ingredients together for 1-2 minutes until the sauce thickens and coats the chicken and peanuts beautifully, becoming glossy.
⏱️ 2 min
- 7
In a second pan or the cleaned wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the remaining finely chopped garlic and spring onions and fry for 20 seconds. Add the cooked and drained noodles, then pour over the prepared noodle sauce from Step 3. Toss for 1-2 minutes until the noodles are thoroughly coated with the sauce.
⏱️ 3 min
- 8
Serve the soy noodles immediately, topped generously with the freshly prepared Kung Pao Chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken with Soy Noodles
For the Kung Pao Chicken
- 600 g boneless chicken thighs, diced
- 1 tablespoon Lee Kum Kee Light Soy Sauce, for marinade
- 1 teaspoon cornflour, for marinade
- 100 g roasted peanuts
- 8 dried red chillies
- 1 teaspoon Sichuan peppercorns
- 6 spring onions, cut into 5cm lengths, divided
- 4 garlic cloves, finely chopped, divided
- 20 g ginger, finely chopped
- 2 tablespoons vegetable oil, for frying chicken
For the Kung Pao Sauce
- 2 tablespoons Lee Kum Kee Light Soy Sauce
- 1 tablespoon Lee Kum Kee Dark Soy Sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon caster sugar
- 2 tablespoons water
- 1 teaspoon cornflour
For the Soy Noodles
- 250 g fresh egg noodles
- 2 tablespoons Lee Kum Kee Light Soy Sauce
- 1 tablespoon Lee Kum Kee Dark Soy Sauce
- 1 tablespoon Lee Kum Kee Oyster Sauce
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil, for frying noodles
Instructions
- 1
In a medium bowl, mix the diced chicken with 1 tablespoon of Lee Kum Kee Light Soy Sauce and 1 teaspoon of cornflour. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
In a separate bowl, whisk together 2 tablespoons of Lee Kum Kee Light Soy Sauce, 1 tablespoon of Lee Kum Kee Dark Soy Sauce, 2 tablespoons of Chinkiang black vinegar, 1 tablespoon of Shaoxing rice wine, 1 tablespoon of caster sugar, 2 tablespoons of water, and 1 teaspoon of cornflour. This is your Kung Pao sauce; set aside.
⏱️ 3 min - 3
Cook the fresh egg noodles according to the packet instructions. Once cooked, drain thoroughly. In another bowl, combine 2 tablespoons of Lee Kum Kee Light Soy Sauce, 1 tablespoon of Lee Kum Kee Dark Soy Sauce, 1 tablespoon of Lee Kum Kee Oyster Sauce, 1 tablespoon of mirin, and 2 teaspoons of sesame oil. This is your noodle sauce.
⏱️ 7 min - 4
Heat 2 tablespoons of vegetable oil in a wok over a high heat. Add the marinated chicken and stir-fry for 4-5 minutes, or until it is golden brown and cooked through. Remove the cooked chicken from the wok and set it aside.
⏱️ 5 min - 5
To the same hot wok, add the 8 dried red chillies and 1 teaspoon of Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Then, add the 20g of finely chopped ginger, half of the finely chopped garlic, and most of the spring onions (reserving a small amount for the noodles). Stir-fry for another 30 seconds.
⏱️ 1 min - 6
Return the cooked chicken to the wok. Add the 100g of roasted peanuts and pour in the prepared Kung Pao sauce from Step 2. Toss all ingredients together for 1-2 minutes until the sauce thickens and coats the chicken and peanuts beautifully, becoming glossy.
⏱️ 2 min - 7
In a second pan or the cleaned wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the remaining finely chopped garlic and spring onions and fry for 20 seconds. Add the cooked and drained noodles, then pour over the prepared noodle sauce from Step 3. Toss for 1-2 minutes until the noodles are thoroughly coated with the sauce.
⏱️ 3 min - 8
Serve the soy noodles immediately, topped generously with the freshly prepared Kung Pao Chicken.
⏱️ 1 min