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Chinoy Chef’s Recipe: Kung Pao Chicken Pasta

Chinese New Year is just around the corner. Any plans on what to have on the table for the celebration? Mikee Yu, a Chinoy chef, brings you her original Chinese-fusion recipe, the Kung Pao Chicken Pasta!

Yu started baking and cooking at an early age, finding her passion in the culinary arts later on. As a former intern at Resorts World, Vikings, an Italian restaurant at EDSA Shangri-la, and a buffet restaurant in Manila, she gained experience and honed her skills as a chef and managing people. This later contributed to her starting her own food business. 

Her specialties consist of a wide range of Asian dishes. This includes her modern take of the popular Chinese dish, Kung Pao Chicken. The Kung Pao Chicken is one of the well-known cuisines in the Sichuan Province of South-Western China.  

Normally, the popular chicken dish is paired with rice, but Yu whipped up this pasta dish two years ago without losing its traditional taste. It has been going surprisingly well, leaving her customers very satisfied. 

Here’s the recipe of this mouthwatering dish:



300 g spaghetti pasta


300 g chicken thighs

15 ml Shaoxing wine

15 ml light soy sauce

30 g baking soda

5 g cornstarch



120 ml chicken stock

8 g garlic minced

5 g ginger

30 ml Chinese black vinegar

75 ml light soy sauce

30 ml Shaoxing wine

10 ml dark soy sauce

10 ml Hoisin sauce

30 g brown sugar

5 g cornstarch



1/4 red bell pepper cut into julienned

1/4 green bell pepper cut into julienned

4 dried chilies

1 tablespoon Sichuan peppercorns, lightly toasted and ground

10 g raw peanuts

10 ml sesame oil

green onions (optional)



1. Cook spaghetti for 10 minutes. Drain and set aside.

2. Debone chicken thighs. Keep the bones for chicken stock.

3. In a pot, put the chicken bones. Add 500 ml of water.

4. Simmer chicken bones for 30 minutes to get the flavor. Set aside.

5. Combine all ingredients for the chicken in a bowl. Cover and marinate for 10 minutes.

6. Whisk sauce ingredients together until sugar dissolves. Set aside.

7. Heat wok over high heat. Add about 2 tablespoons of cooking oil, allow to heat up, then add the marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.

8. Stir fry garlic, ginger, bell peppers, Sichuan peppers, dried chilies, and peanuts.

9. Pour the mixed sauce into the pan and bring it to a boil while stirring. Once it begins to thicken slightly, add the chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated.

10. Add the cooked pasta into the pan and toss it with sesame oil.

11. Serve it with green onions and enjoy.


Still hungry? Check out the recipes of other Chinoy chefs, such as Chicken Miso Katsu, Chewy Oatmeal Cookies, and Super Duper Adobo.

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