Round 2 – Martin Yan Dominates a Whole Chicken & Kung Pao Chicken Recipe

Think about the last time you went to a grocery store, and bought a whole chicken.  Has it been a long time?  Have you ever done it?  I know it’s been months since I’ve bothered cooking a whole chicken (mostly because I cook mainly for myself and wouldn’t eat a whole chicken in a week), but the Average Joe avoids it because most of us don’t know how to cut or what to do with a whole chicken.

This is why I feel compelled to share this video with you.  Now, I know many of you are not going to watch this video and then run out and buy a whole chicken to part out, but it’s pretty awesome how fast Martin Yan does this.  He told us his fastest time ever was 16 seconds. WHAT!!?!?! 16 seconds!?!?  The only things I can dream of doing that fast are: 12 push ups (if I’m lucky), one shot of tequila (including the salt, lime and wincing before it goes down the hatchet) or running from home to home on the bases (bases 60 feet apart, on a good day, no wind, with cleats and no pulled muscles.)

You’ll see in this video he doesn’t go at record speed because 1.  His other friends from the Food Network are not in attendance so he’s under no pressure and 2.  We were easy to impress so he didn’t go above and beyond.

Out of the whole chicken, Chef Yan only used the two chicken breasts to make his Kung Pao Chicken.  Very simple recipe; comes together very quickly.  Keep in mind, I’m writing this recipe from memory, and like most chefs/cooks, he didn’t measure the ingredients exactly, so my amounts down below are merely a guideline.  Use your preference when putting this dish together.

2 chicken breasts, filleted and cut into strips
¼ of a medium onion (julienne cut)
½ green bell pepper (julienne cut)
½ red bell pepper (julienne cut)
1-2 tsp. canola oil
1-2 Tbsp sesame oil
1 Tbsp cornstarch
1-2 Tbsp soy sauce
1 Tbsp cooking sherry
2-3 tsp. chili garlic sauce
1 tsp. hoisin sauce
4 garlic cloves chopped
¼ c chicken broth
1 Tbsp cornstarch dissolved in chicken broth

Directions:  In a bowl, marinate chicken strips in soy sauce, cooking sherry and cornstarch.  Set aside.  Heat pan (without oil), when pan is hot, add in the canola oil.  (This is an essential step in Chinese cooking, do not heat the oil and pan simultaneously.)  Add the chopped garlic and immediately toss in the chicken, and allow it to sear on one side before stirring it.  After a minute, toss it around to cook it evenly.  Add in bell pepper and onions and toss to cook.  Once veggies are cooked, add in chili garlic sauce, hoisin sauce and sesame oil.  To finish the sauce, add chicken broth and the chicken broth/cornstarch mixture.  Allow sauce to thicken then serve immediately.


That’s the best picture we got of the Kung Pao Chicken.  Hope you enjoy this recipe.  How about that chicken cutting technique?  Will you give it a try?



  1. Pingback: Final Installment to the Martin Yan Trilogy – Mango Beef Recipe | Like Write on Rice

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