Kung Pao Chicken Ribs - Chef Recipe by James Wu

Kung Pao Chicken Ribs - Chef Recipe by James Wu


500 g chicken ribs
60 g corn flour
60 g plain flour
10 g white pepper
200 ml white rice wine
50 ml light soy sauce
1 Tbs oyster sauce
110 ml black vinegar
30 ml red vinegar
1 tsp chui chow
1 tsp garlic
25 g garlic
25 g ginger
50 g white spring onion
25 g coriander
10 g 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 Po 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 Po dressing.

Recipe provided by Embassy XO

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