Kung Pao Chicken Stir-Fry Noodles Recipe by Park Eun-young
Chef Park Eun-young shares her Must-Try Kung Pao Chicken Fried Noodles Recipe with Lee Kum Kee!
After her famous Dongpo Pork Dumpling recipe, we’re bringing you something even more special—Chef Park Eun-young’s exclusive Kung Pao Chicken Fried Noodles! Turns out, this dish is actually her go-to late-night snack!
With Lee Kum Kee sauces, it’s easy to create tender, spicy Kung Pao chicken with perfectly coated noodles—all from the comfort of your home.
Chef Park recommends adjusting the spice level to your preference with Lee Kum Kee Fiery Hot Dried Shrimp Chili Oil—a bold, aromatic blend of dried shrimp and shrimp paste for an extra umami kick. Not a fan of too much heat? Just add half a teaspoon for the perfect balance of flavor without overpowering spice!
After her famous Dongpo Pork Dumpling recipe, we’re bringing you something even more special—Chef Park Eun-young’s exclusive Kung Pao Chicken Fried Noodles! Turns out, this dish is actually her go-to late-night snack!
With Lee Kum Kee sauces, it’s easy to create tender, spicy Kung Pao chicken with perfectly coated noodles—all from the comfort of your home.
Chef Park recommends adjusting the spice level to your preference with Lee Kum Kee Fiery Hot Dried Shrimp Chili Oil—a bold, aromatic blend of dried shrimp and shrimp paste for an extra umami kick. Not a fan of too much heat? Just add half a teaspoon for the perfect balance of flavor without overpowering spice!
What You Will Need
Ingredients
- 10 oz. chicken thigh
- 1½ lb. cooking oil, for frying
- 2½ Tbsp. Lee Kum Kee Minced Garlic
- 5 stalks scallion, cut into sections
- 1 tsp. ginger, grounded
- 1 Tbsp. cooking wine
- 1 cup Water
- ½ Tbsp. sugar
- cornstarch, a little
- 3 oz. roasted cashews
- 1 pack plain instant noodle
- Lee Kum Kee Fiery Hot Dried Shrimp Chili Oil, for garnish
- 2 stalks green onion, chopped, for garnish
Marinade
- 1 Tbsp. cooking wine
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- cornstarch, a little
- 1 egg
Seasoning
- 2 Tbsp. Lee Kum Kee Fiery Hot Dried Shrimp Chili Oil
- 5 Tbsp. Lee Kum Kee Supreme Authentic First Draw Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- Lee Kum Kee White Pepper Powder, to taste
Sauce Mix
Made with
Lee Kum Kee products
How to make it
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Cut the chicken thigh into bite-size pieces. In a medium bowl, add 1 Tbsp. cooking wine, 2 Tbsp. of Lee Kum Kee Premium Oyster Sauce, cornstarch, and egg to the cut chicken thigh and marinate for about 10 minutes.
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Heat cooking oil in a pot over medium heat and fry the marinated chicken until cooked.
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In a pot or wok, add 2 Tbsp. of Lee Kum Kee Fiery Hot Dried Shrimp Chili Oil, then stir-fry the Lee Kum Kee Minced Garlic, scallions and ginger. Add 1 Tbsp. of cooking wine and 5 Tbsp. of Lee Kum Kee Supreme Authentic First Draw Soy Sauce. Add the fried chicken thigh and stir-fry until the chicken is well coated with thee sauce, then add 1 cup of water. Season with 1 Tbsp. of Lee Kum Kee Premium Oyster Sauce, 1/2 Tbsp. of sugar, and Lee Kum Kee White Pepper Powder. Add cornstarch to adjust thickness, then add cashews.
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Cook the instant noodles and rinse them. Put the noodles in a pot with cooking oil and heat over medium heat. Fry the noodles in the oil and flip them to fry the other side. The process takes about 3 minutes.
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Put the fried noodles on a plate, and pour the kung pao chicken with the sauce over the noodle. If desired, add more Lee Kum Kee Fiery Hot Dried Shrimp Chili Oil to increase the heat. Sprinkle chopped green onions on top for garnish, enjoy!
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