Chef Kwanghi Chan

Website Contact the restaurant

Chef Kwanghi Chan Tv Chef, Author, Restauranteur, Brand Ambassador, Restaurant Bites by Kwanghi, Products East by kwanghi

23/10/2026

Szechuan Chicken with Cashews & Hong Kong Crispy Noodles

Ingredients

Chicken

* 600g boneless chicken thighs, diced
* 1 tbsp light soy sauce
* 1 tbsp Shaoxing cooking w**e
* 1 tsp cornflour
* ½ tsp white pepper

Crispy Noodles

* 400g fresh Hong Kong egg noodles
* 2 tbsp vegetable oil

Szechuan Sauce

* 2 tbsp light soy sauce
* 1 tbsp dark soy sauce
* 1½ tbsp oyster sauce
* 1 tsp crushed Sichuan peppercorns
* 1 tbsp Chinese black vinegar
* 1 tbsp Shaoxing cooking w**e
* 1 tsp sugar
* 150ml chicken stock
* 1 tsp cornflour mixed with 1 tbsp water

Stir-Fry

* 100g roasted cashew nuts
* 1 red pepper, diced
* 1 green pepper, diced
* 1 onion, sliced
* 3 garlic cloves, chopped
* 20g fresh ginger, chopped
* 4–6 dried red chillies
* 1 tsp crushed Sichuan peppercorns
* 3 spring onions, sliced
* 1 tbsp vegetable oil

Method

1. Marinate the chicken: Mix the chicken with soy sauce, Shaoxing w**e, potato starch and white pepper. Leave for 15 minutes.
2. Crisp the noodles: Cook the noodles according to the packet instructions, drain well and fry in hot oil until golden and crispy on both sides. Set aside.
3. Cook the chicken: Heat a wok with oil and stir-fry the chicken until golden and cooked through. Remove and set aside.
4. Make the sauce: Stir-fry the dried chillies and Sichuan peppercorns briefly, then add the garlic and ginger. Add the peppers and onion and stir-fry for 2–3 minutes.
5. Bring it together: Return the chicken to the wok. Add the prepared sauce ingredients and bring to a simmer. Stir in the cornflour mixture until glossy and thickened. Toss through the cashews and spring onions.
6. Serve: Place the crispy noodles on a platter and spoon the Szechuan chicken over the centre. Garnish with spring onions and serve immediately.

Chef’s tip: Keep the noodles crispy by adding the chicken and sauce just before serving.

.dufffy

Cooking up a tasty Sichuan chicken & cashew nuts with crispy egg noodles in the Six kitchen!Sharing the kitchen with som...
23/10/2026

Cooking up a tasty Sichuan chicken & cashew nuts with crispy egg noodles in the Six kitchen!

Sharing the kitchen with some serious star power — Love Island star Julia Majchrzak, Dacre Stoker, great-grandnephew of Dracula author Bram Stoker, and Rachel Duffy, The Traitors UK!

Reality TV royalty, a little vampire family history and plenty of craic behind the scenes at The Six O'Clock Show.

Dacre Stoker Author .duffy
The Six O'Clock Show

08/10/2026

Lemongrass Chicken & Potato Tamarind Coconut Curry

Such a fun Show cooking with the Googlebox crew sisters Amanda & Amber and friends in the kitchen. It was great craic — and I even got a helping hand with the onion slicing, which meant I could concentrate on getting the curry just right!

This curry is packed with flavour — fragrant lemongrass, creamy coconut, tangy tamarind, tender chicken and potatoes. It’s the perfect comforting dish for this time of year.

And the best bit? You can easily pop everything into the slow cooker and let it do the work for you.

A proper bowl of comfort food. Give it a go ! Enjoy

AsianFood IrishFood HomeCooking KwanghiChan EastByKwanghi

Got to cook for a full kitchen last night in the The Six O'Clock Show kitchen for these lovely bunch of people sisters A...
08/10/2026

Got to cook for a full kitchen last night in the The Six O'Clock Show kitchen for these lovely bunch of people sisters Amanda and Amber joined Gogglebox Ireland in Season 12 friends Janet and Joella I got to cook a perfect winter warmer lemongrass chicken & potato tamarind curry.

15/09/2026

Last night on The Six O’Clock Show!

What a brilliant evening cooking for Jennifer Zamparelli, Norma Sheahan, Sharon Mannion and Fionnuala Jones, and a special night as it was Lottie Ryan’s first Six O’Clock Show alongside Brian Dowling.

I had the pleasure of cooking my Sticky Hoi Sin Ginger Chicken as the welcome dish. Such a fun show, great guests and a fantastic atmosphere.

Thanks to the whole team for having me — it was a pleasure to be part of it!

15/09/2026

Sticky Hoi Sin Ginger Chicken

A rich, sticky Chinese-style chicken dish with hoi sin, fresh ginger, garlic and a little chilli. Good with jasmine steamed rice 

Serves 4

Chicken
* 600g boneless Irish chicken thighs, cut into bite-sized pieces
* 1 tbsp light soy sauce
* 1 tbsp Shaoxing rice w**e
* 1 tsp sesame oil
* 1 tbsp potato starch 
* ½ tsp white pepper
* 1 tsp grated ginger
Hoi Sin Ginger Sauce
* 3 tbsp hoi sin sauce
* 1½ tbsp light soy sauce
* 1 tbsp dark soy sauce
* 1 tbsp Shaoxing rice w**e
* 1 tbsp honey or brown sugar
* 100ml chicken stock
* 1 tbsp rice vinegar
* 1 tbsp finely grated ginger
* 2 cloves garlic, finely grated
* ½–1 tsp chilli paste or sliced fresh chilli
* ½ tsp sesame oil
To finish
* 1 tbsp neutral oil
* 2 spring onions, sliced
* Toasted sesame seeds
* Fresh coriander, optional
* Thinly sliced red chilli, optional
Method
1. Marinate the chicken
Mix the chicken with soy, Shaoxing w**e, sesame oil, ginger, white pepper and cornflour. Leave for 20–30 minutes.
2. Make the sauce
In a sauce pan Mix the hoi sin, soy sauces, Shaoxing w**e, honey, chicken stock, rice vinegar, ginger, garlic, chilli and sesame oil.
3. Cook the chicken
Heat a wok or large frying pan until very hot. Add the oil and cook the chicken in batches so it gets good colour rather than steaming. Cook until almost completely done.
4. Build the sauce
Return all the chicken to the wok. Pour in the sauce and bring to a strong simmer.
5. Glaze
Toss continuously for 2–3 minutes, allowing the sauce to reduce and become glossy and sticky. The chicken should be completely cooked through.
6. Finish
Add the spring onions and toss once more. Finish with sesame seeds, chilli and coriander if using.

06/09/2026

Brilliant night on The Six O’Clock Show last Friday alongside Bronagh Gallagher, John Colleary, Ronan Mitchell, Darren & Tracy

Growing up on cult classics like The Commitments and Pulp Fiction, getting to cook for a true Derry girl — Bronagh Gallagher herself — was something else. Brilliant craic.

And a massive thank you to the whole Six team for making it extra special with a surprise cake for my 49th.

The perfect kick-off to the weekend. 🎂

06/09/2026

My Simple Beef Massaman Curry

Serves 4
Ingredients

* 800g beef chuck or beef shin, cut into 4–5cm pieces
* 2 tbsp neutral oil
* 1 large onion, sliced
* 3 tbsp Massaman curry paste
* 400ml coconut milk
* 250ml beef stock
* 2 large potatoes, cut into large chunks
* 2 tbsp tamarind paste
* 1½ tbsp light soy sauce
* 1 tbsp palm sugar or brown sugar
* 1 cinnamon stick
* 2 star anise
* 3 cardamom pods, lightly crushed
* 2 bay leaves
* 80g roasted peanuts

To serve

* Jasmine rice
* Crispy shallots
* Fresh coriander
* Crushed roasted peanuts
* Lime wedges

Method

1. Heat the oil in a heavy casserole. Season the beef lightly and brown really well on all sides. Remove and set aside.

2. Add the onion and cook for 3–4 minutes until softened.

3. Add the Massaman curry paste and fry for 2–3 minutes. This is important — you want to cook the spices and release the oils.

4. Add the coconut milk and beef stock. Stir well, then add the cinnamon, star anise, cardamom and bay leaves.

5. Return the beef to the pan. Cover and gently simmer for 1½ hours, stirring occasionally.

6. Add the potatoes and cook for another 30–40 minutes, until the beef is tender and the potatoes are cooked.

7. Stir in the tamarind, soy sauce, sugar and roasted peanuts. Simmer uncovered for 5–10 minutes until the sauce becomes thick and glossy.

8. Taste and balance with a little more tamarind, soy or sugar if needed.

9. Serve with jasmine rice and finish with crispy shallots, coriander, crushed peanuts and fresh lime.

10. If it’s too spicy put in honey to balance the heat out.

31/08/2026

Electric Picnic 2026.

So great to be back on the Theatre of Food stage, and over at the Garden Stage cooking with live fire.

A weekend of great food, friends, colleagues, new faces and plenty of fun moments. Heres few moments from the weekend in our adventures in the thunder, rain & sun in that exact order 😂 ☔️⛈️☀️


ELECTRIC PICNIC — HERE WE GOReally looking forward to being back at Electric Picnic this year, cooking in a completely d...
28/08/2026

ELECTRIC PICNIC — HERE WE GO

Really looking forward to being back at Electric Picnic this year, cooking in a completely different space and surrounded by so many amazing people.

I’ll be there Friday and Saturday, cooking and demonstrating on the main stage with a cluck off with my pal Christopher Braganza and also at the Garden Stage with the Smokin' Soul lads

One of the things I love most about festivals is the chance to step outside the usual kitchen and cook somewhere completely different — with new people, new energy and, of course, great food.

The Theatre of Food family has been part of my festival life for the last 11 years, so Electric Picnic has become a really special part of the year for me. It feels like our big end-of-season gathering as the festivals start to wind down.

Can’t wait to get back, cook some food, catch up with old friends, colleagues and meet plenty of new ones.

See you at Electric Picnic. ❤️

Samuel Mckenna

Address

Ballymount
Dublin

Website

,

Alerts

Be the first to know and let us send you an email when Chef Kwanghi Chan posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Restaurant

Send a message to Chef Kwanghi Chan:

Shortcuts

Share