In the early 1980s, before food TV was a global phenomenon, MPB partnered with pioneering chef Titus Chan to bring Aloha China to life—a vibrant PBS series that blended authentic Chinese cooking with the beauty and culture of Hawaii. Filmed entirely on location with a crew from Mississippi, the series introduced home cooks across the U.S. to traditional techniques and bold flavors.
On May 13 at 10 p.m., MPB Television airs a special presentation from the Aloha China archives—featuring the charisma, culinary insight, and signature style that made Chan a PBS favorite.
To celebrate, we’re sharing one of the standout recipes from the original Aloha China cookbook: Kung Pao Chicken, Peking Style. It’s spicy, savory, and rich with history—just like the series itself.
Kung Pao Chicken - Peking Style
Kung Pao was a person. Some say his last name is Ding. During the Dynastic era, many statesmen, poets and scholars were gourmets in their own right. It is said the Kung Pao directed his private chef to cook dishes in which the spicy, hot taste stands out. When ordering in a Chinese restaurant, you may expect all Kung Pao dishes to be hot. Those not versed in Mandarin or Northern cooking should ask the waiter for the hotness they would enjoy. Folks in the Western world are not the only ones not used to the hot, peppery flavor of Northern cuisine. Even the Cantonese have to be careful, lest they take a bite and have to rush for the water fountain. Happy crying.
INGREDIENTS
Meat from ½ chicken, deboned (or 4 large breasts, or 6 thighs or drums)
Marinade:
2 teaspoons cornstarch
1 egg white, lightly whipped
2 teaspoons soy sauce
Salt and pepper to taste
2 teaspoons vegetable oil
½ teaspoon chopped garlic
2-3 pieces ginger about the size of your thumbnail, peeled and thinly sliced
Vegetables:
1 cup celery, cut in ½ inch cubes
1 cup bamboo shoots, cut in ½ inch cubes
2 pieces of small, dried chili pepper, diced (or to taste, because this is very hot). To reduce hotness, discard the seed.
Seasoning:
1 teaspoon hot bean sauce (or any hot sauce)
1 teaspoon sweet bean sauce
2 teaspoons white wine
1/3 cup water or chicken broth
Salt and pepper to taste
½ cup cashews or peanuts
DIRECTIONS:
Cut chicken meat into ½ inch cubes. For healthy eating, skin may be discarded.
Combine the chicken and marinade in a large bowl. Let stand.
Heat wok on medium-high heat for 30 seconds. Spread oil in bottom of wok to cover a large area. Wait 30 more seconds. Stir-fry ginger and garlic for a few seconds until fragrant. Add chicken to the wok in a thin layer. Saute for one minute. Turn the chicken and saute for 2 more minutes. Then stir-fry chicken for 1 minute.
Add vegetables and stir-fry for 1 minute.
Add seasoning. Stir-fry for 1 more minute.
Add ½ of the peanuts to the wok. Transfer to a plate. Garnish with remaining peanuts.
Serves 4 – 6
Cooking time: 30 minutes.