Kung Pao Chicken Stir-Fry Noodles Recipe | by Park Eun-young | Lee Kum Kee USA
Chef Park Eun-young shares her exclusive Kung Pao Chicken Fried Noodles recipe, made easy with Lee Kum Kee sauces, and tips for adjusting spice with Fiery Hot Dried Shrimp Chili Oil.
Keywords
- Lee Kum Kee
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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
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 egg
- 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
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