Ingredients & Directions

Part 1: Marinade

2 chicken thighs, cut into bite-size pieces
1 tbsp sake
1 tbsp sesame oil
1 tsp brown sugar
2 tbsp of Nong’s Sauce. (original or gluten free)
2 tbsp garlic, chopped 
1 tbsp ginger, chopped
1 egg
⅓ cup tapioca flour
2 green onions, chopped
And fried in medium heat.


Part 2: Kung Pao Sauce

1/3 cup of Nong’s Sauce ( original or gluten free)
1 tbsp of chopped garlic
1 tbsp of soy sauce
1 tbsp of honey
2 tbsp sambal (optional)


Place the chicken thigh pieces in a bowl with the ginger, garlic, sake, sesame oil, brown sugar, and Nong’s Sauce.Mix well, then marinade for 15 minutes.

Meanwhile, make the Kung Pao sauce by combining Nong’s Sauce, garlic, soy sauce, and honey. Add 2 spoonfuls of sambal if you like a kick. 

Before you start cooking, add the egg and tapioca flour to the chicken and mix well. Then fry the chicken over medium heat. When the chicken is cooked through, remove it from the heat to a separate plate.

Heat the sauce in the pan for a few minutes until it thickens. Then combine with chicken, top with green onion and serve.