Kung Pao Chicken



For Chicken strips:

  • 250 grams chicken strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1/4 cup MAYA All-Purpose Flour
  • 1/4 cup MAYA Cornstarch
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 2 pieces egg whites
  • oil for frying

For Kung Pao Spaghetti:

  • 500 grams spaghetti pasta
  • 1 piece medium-sized onion chopped
  • 8 cloves garlic minced
  • 1 tablespoon fresh chives minced
  • 3/4 cup light soy sauce
  • 3 tablespoons chili-garlic paste
  • 1/4 cup sugar
  • 2 tablespoons oyster sauce
  • 3 teaspoons hoisin sauce
  • 2 cups chicken stocks
  • 1/4 cup MAYA Cornstarch
  • 1 cup skin-less peanuts roasted
  • 10 pieces whole dried red chillies
  • 1 ½ cup scallions chopped around 1 inch in size, divided


  1. Place chicken in a bowl and season with salt and pepper. Massage gently the seasoned chicken. Set aside. 

  2. Mix flour, cornstarch, paprika, and onion powder. Mix well.

  3. Add egg whites to the flour mixture and mix until well blended. Place seasoned chicken trips into the egg white batter mixture. 

  4. Heat oil in a large-sized stockpot, over medium heat. Fry chicken strips until browned. Let it cool for 3 to 5 minutes, then cut it into cubes. Set aside. 

  5. In the same pot, sauté onion, garlic, and chives. 

  6. Add soy sauce, chili-garlic paste, sugar, oyster sauce, and hoisin sauce. Let it simmer. 

  7. Dissolve cornstarch on the chicken stocks and add it to the pan. Mix well and let it simmer, with occasional stirring until sauce is reduced and thickens. 

  8. Once sauce thickened, add cubed chicken, peanuts, dried chillies and 1 cup of the scallions. Mix well. Turn off heat and set aside. 

  9. In another stock pot, cook pasta according to packaging instructions. 

  10. Once pasta is cooked, add it to the kung pao sauce and toss gently the pasta until it is well coated. Transfer Kung Pao Spaghetti into a serving bowl and sprinkle on top the remaining 1/4 cup scallions. Serve.

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