Kung Pao Chicken Ribs - Chef Recipe by James Wu

Kung Pao Chicken Ribs - Chef Recipe by James Wu


500g chicken ribs
60g corn flour
60g plain flour
10g white pepper
200mL white rice wine
50mL light soy sauce
1 Tbs oyster sauce
110mL black vinegar
30mL red vinegar
1 tsp chui chow
1 tsp garlic
25g garlic
25g ginger
50g white spring onion
25g coriander
10g chilli
Salt to taste
1 bell pepper
1 nashi pear
1 apple


Marinate chicken ribs with plain flour, corn flour and season with salt and white pepper.

Slowly add rice wine as the binding agent – additional rice wine might be needed. Marinate ribs until a clear, thin and sticky coating applies. Allow to rest, overnight for best result.

Kung Pao Dressing:

Combine light soy sauce, oyster sauce, black vinegar, chui chow and red vinegar. Micro plane ginger and garlic, finely diced white spring onion, coriander and chilli, combine together.

Heat deep fryer to 170-180 C and cook chicken ribs for 3-4 minutes, depending on size. Allow to rest for a further 3-4 minutes.

Cut bell pepper, nashi pear and apple into thin slices, combine with chicken ribs and Kung Pao dressing.

Recipe provided by Embassy XO

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