These last few weeks have felt incredibly heavy. Acts of violence, xenophobia, and racism against the AAPI community have increased during the COVID-19 pandemic. The rising violence against the Asian American and Pacific Islander (AAPI) community since the start of the pandemic is a painful reminder that we must acknowledge the racism that exists and work towards a way to create a safe environment for everyone.

Let’s raise money to Stop AAPI Hate while learning to make Kung Pao Chicken!

$5 of every purchase will go to support @stopaapihate — a national collective that tracks and responds to incidents of hate, violence, harassment, discrimination, shunning and child bullying against the AAPI community.

If you decide to follow along and cook with me, please read the instructions thoroughly. Make sure to secure and prep your ingredients listed on the event page before joining. Thank you for your support!

Please read all the details thoroughly and decide the protein for your dish based on your dietary/personal preference.

Please have all equipment & ingredients below prepped and measured before the live stream begins.

Please cook your rice (or quinoa/cauliflower rice) before the live stream begins.

Feel free to adjust the amount of chiles, chili oil, or ground white pepper to your personal spice preference.

I will demonstrate cooking techniques, alternate protein options, proper storage, and save some time for some Q/A together!

But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!

1-1 ½ pound boneless, skinless chicken thighs cut into ¾ inch cube
Can substitute with peeled and deveined shrimp or thinly sliced flank steak
Plant based option:
1 packet of firm tofu, drain, pat dry, and cut into 3/4-inch cubes
Cauliflower florets, cut into bite-sized pieces

1 small yellow onion, cut into ½-inch dice

1 tablespoon finely minced or grated fresh ginger

1 red, orange, or yellow bell pepper, cut into ½-inch dice

½ cup dry roasted unsalted peanuts (can substitute with macadamia nuts or cashews), roughly chopped

15 to 20 whole dried tianjin or other Chinese chilies (can substitute with dried chile de arbol), cut in half if you want it spicy!

2 scallions, cut into 1-inch batons or sliced (use whites and green)

Steamed coconut rice (ingredients below), white rice, cauliflower rice, or quinoa, for serving

⅛ teaspoon ground white pepper or black pepper

¼ teaspoon ground white pepper or black pepper

3 tablespoon dark aged soy sauce, preferred. Or 2 tablespoon regular soy sauce

3 tablespoon Chinese Chinkiang black vinegar (can substitute with balsamic vinegar)

For the Coconut Rice (optional for serving. I will not demo, but will talk through the process):

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A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

The recipe will not be released and it is your own responsibility to take notes during the webinar.

MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.

Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.

There will be no refund for cancellations for registration. All sales final.

MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.

MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.

Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.

Kung Pao Chicken (Live Proceeds Supported Stop AAPI Hate)