The Kung Pao Chicken My Dad's Made 100,000 Times

Name: The Kung Pao Chicken My Dad's Made 100,000 Times
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450 g chicken breast; 10 pc peanuts; 110 g broccoli stems; 140 g celery; 60 g carrot; 60 g red pepper; 60 g green pepper; 5 pc shallots; 4 cloves garlic; 4 pc dried chilli; 45 ml cooking oil; 45 ml water; ½ tsp salt; 1 tsp sugar; 1 tbsp oyster sauce; 1 tbsp soy sauce; ½ tsp tamari; 1 tbsp cooking wine; ½ tsp white pepper; 1 tbsp cornstarch; 1 tbsp water; ½ tsp salt; 1 tsp sugar; 1 tbsp oyster sauce; 1 tbsp soy sauce; ½ tsp tamari; 1 tbsp cooking wine; 1 tsp ground bean sauce; 1 tbsp chilli sauce; ½ tbsp cornstarch

Kung Pao-style chicken stir-fry with crisp vegetables and a savoury, chilli-laced sauce.

45 min 383 kcal/serving serves 4

383kcal31gprotein32gcarbs16gfat

Daddy LauView the original on madewithlau.com More from Daddy Lau on Mello

🍗chicken breast

🥜peanuts

🥦broccoli stems

🥬celery

🥕carrot

🫑red pepper

🫑green pepper

🧅shallots

Amounts and 24 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Chiu Kwong Lau

Cantonese home chef and patriarch behind Made With Lau

Chiu Kwong Lau, known to viewers as Baba, is a retired professional Cantonese chef whose decades of restaurant experience form the backbone of Made With Lau, the family-run cooking project he stars in alongside his children Sarah and Simon Lau. The channel and website are built around his repertoire of Cantonese and Toishanese home cooking, recipes he cooked professionally and later taught his own family.

His cooking centers on traditional Cantonese and Toishanese technique: proper wok heat, quick stir-frying, and clear, balanced seasoning built from soy sauce, ginger, scallion, and rendered fat rather than heavy spicing. Dishes tend to be dictated by what a working Chinese restaurant kitchen would actually produce, with attention to knife work, timing, and texture, and the recipes are presented with an emphasis on technique explained clearly enough for home cooks to reproduce.

25 recipes on Mello, imported from madewithlau.com, mostly Chinese and Chinese-American.