Kung Pow Chicken

APRIL 17, 2021

Chicken with a twist — nutty and crunchy. 

Prep Time: 15 mintes
Cook time: 15 minutes
Total Time: 30 minutes
Serving Size: 4


8 oz
Diced Chicken 
Whisked Egg
1 tsp
1 tsp
Corn Starch 
5 slices 
4 tbsp 
Yóu Yóu Tea seed oil 
2 tsp 
Shredded scallions
1 tsp 
Dried Chilli
1 tsp.Fresh Chilli
1 tsp 
Soy Sauce
1 tsp
Dark Soy Sauce
1 tsp

1 tsp 
Black Vinegar
1 tsp Sesame oil 

First 4 ingredients are for Marinate (chicken) 


  • Marinate diced chicken with sugar, corn starch, and egg
  • Pre-heat the wok with Yóu Yóu Tea Seed Oil
  • Add in the marinated diced chicken
  • Stir fry until the diced chicken changes color
  • Separate the chicken and set aside
  • Pre-heat the wok again with Yóu Yóu Tea Seed Oil
  • Add ginger and a fair amount of shredded scallions, dried chili, and fresh chili
  •  Stir fry for 1 minute
  • Add cooked chicken to the wok
  •  Stir fry for 1 minute
  • Add 1 teaspoon of black vinegar, 1 teaspoon of dark soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of water, 1 teaspoon of sesame oil, then mix well 
  • Add cashews
  • Mix cornstarch and water, add-in
  • Mix well 
  •   Ready to serve


  • (Optional) Sprinkle spring onion on top before serving