Chef Kwanghi Chan

04/06/2026

Pádraig O’Hora was in the Six O’Clock Show kitchen this Evening, Fresh from his incredible Mount Everest summit, he joined us to try my Pork & Sesame Udon Noodles and shared some amazing stories from his journey to the top of the world

Recipe below:

Pork & Sesame Udon Noodles with Chinese Greens

Serves 4
Perfect for a Midweek dinner quick, colourful, and packed with flavour.

Ingredients

For the Pork

* 500g pork mince
* 1 tbsp vegetable oil
* 2 cloves garlic, finely chopped (10g)
* 1 tbsp fresh ginger, finely grated (15g)

For the Sauce

* 4 tbsp light soy sauce (60ml)
* 2 tbsp oyster sauce (30ml)
* 1 tbsp sesame oil (15ml)
* 1 tbsp honey (20g)
* 1 tbsp rice wine vinegar (15ml)
* 1 tsp chilli flakes (optional)

Noodles & Greens

* 800g cooked udon noodles (2 x 400g packs)
* 1 pak choi, sliced
* Handfull tenderstem broccoli, cut into bite-sized pieces
* Handfull Chinese leaf (Napa cabbage), shredded
* Handful spring onions, sliced

Garnish

* 2 tbsp toasted sesame seeds
* 1 tbsp crispy chilli oil (optional)
* Fresh coriander leaves

⸻

Method

1. Mix the sauce
* Combine soy sauce, oyster sauce, sesame oil, honey, rice wine vinegar and chilli flakes in a bowl.
2. Cook the pork
* Heat the oil in a large wok or frying pan.
* Add garlic and ginger and cook for 30 seconds.
* Add the pork mince and stir-fry for 5–6 minutes until browned and slightly caramelised.
3. Cook the greens
* Add the broccoli first and cook for 2 minutes.
* Add the pak choi and Chinese leaf and cook for another 2 minutes until just wilted but still vibrant.
4. Add noodles
* Toss in the udon noodles and break them apart gently.
* Pour over the sauce and stir-fry for 2–3 minutes until everything is coated and heated through.
5. Finish
* Stir through the spring onions.
* Serve topped with sesame seeds, coriander and a drizzle of chilli oil.

Chef’s Tip

Finish with a spoonful of your Black Garlic Peanut Rayu over each portion. The black garlic sweetness works brilliantly with the sesame and pork, and it gives the dish a signature East by Kwanghi twist.

04/06/2026

A huge thank you to Pádraig O’Hora for joining us on the Six O’Clock Show today and for trying my Pork & Sesame Udon Noodles. Fresh from summiting Mount Everest, his stories from the mountain were nothing short of incredible. An inspiring journey, an amazing achievement, and a true gentleman.

03/06/2026

See you there 🔥🔥🔥🔥

30/05/2026

🥔 INTERNATIONAL POTATO DAY AT BORD BIA BLOOM 🥔

Today I had the pleasure of celebrating International Potato Day at Bord Bia Bloom on the Horticulture is Life Stage.

Consumed by over one billion people every year, the potato remains one of the world’s most important and versatile crops. To mark the occasion, I showcased three delicious potato dishes, demonstrating just how adaptable, nutritious and flavour-packed Irish potatoes can be recipes over at WWW.POTATO.IE

It was fantastic to be part of an event that highlights the vital work being carried out by Irish growers and the organisations supporting our horticulture sector. A big thank you to everyone who stopped by to watch the demonstrations and sample the dishes.

Irish potatoes continue to play a key role in our food culture, and today was a wonderful opportunity to celebrate the people who grow them and the incredible produce they bring to our tables.

What’s your favourite potato dish? 🥔👇

IrishFood SupportLocal PotatoLove ChefLife TasteOfIreland 🇮🇪🌱🥔

30/05/2026

🥔 Happy International Potato Day! 🥔

Join me today at the Horticulture is Life Stage at Bloom as we celebrate one of Ireland’s favourite ingredients – the humble potato!

I’ll be cooking delicious potato dishes throughout the day, sharing simple recipes and plenty of inspiration for you to try at home. Whether you love crispy rostis, vibrant salads or comforting family favourites, there’s something for everyone.

Come along, say hello, and celebrate the versatility of the Irish potato with us. See you at Bloom! 🌱🌼

KwanghiChan

29/05/2026

28/05/2026

28/05/2026

My Sichuan Style Chilled Bang Bang Chicken & Cucumber Salad

Fresh, crunchy and packed with flavour — Sichuan Bang Bang Chicken Salad is inspired by the famous spicy chicken dish from the Sichuan region of China.

With tender chicken, crisp vegetables and a rich chilli dressing, it’s the perfect light dish for warm summer days and an extra tasty side to add to any BBQ buffet.

Ingredients

500ml fresh chicken stock
30g fresh ginger, chopped
1 tsp sichuan or black peppercorns
2 star anise
1 tsp salt
450g free-range chicken fillets
1 small cucumber thinly sliced
4 spring onions, cut into thin strips
Handful fresh coriander leaves

For the dressing

5 Tbsp EAST BY KWANGHI mala chilli peanut rayu
1 tbsp toasted sesame seed oil
1 tbsp soy sauce
1 tbsp Honey
1 tbsp chinese black vinegar
1 small garlic clove, crushed
½ tsp finely grated fresh ginger

1. Put the stock, 30g ginger, peppercorns, star anise and 1 tsp salt in a large pan and bring to a boil. Add the chicken, reduce the heat a little and simmer for 10 minutes or until cooked. Leave to cool for 20 minutes, then remove the chicken, drain and cool completely, Shred the cooled chicken with your hand & set a side

2. Keep about 120ml of the cooking liquid for the dressing

3. In a mixing bowl, combine all the sauce ingredients. Slowly mix in the reserved cooking liquid set aside

4. Peel the cucumber into long thin strips, then cut into thin strips

5. Put the cucumber, spring onions, shredded on a plate and then place the shredded chicken on top most of the coriander leaves slowly spoon drizzle your dressing over the chicken & Serve chilled

17/05/2026

Great catching up with Catherine and Fingal at Ballymaloe Festival of Food — two absolute legends of the industry. ☀️🍴
Sun shining, great foodie spirits everywhere, and surrounded by incredible producers, artists, chefs and talented friends. Days like this are a reminder of why I absolutely love this industry. ❤️

14/05/2026

Egg Fried Lemon Chicken on Summer Leaves

Golden egg-fried chicken glazed in a light citrus lemon sauce, served over crisp summer leaves with fresh spring onion and sesame. A fresh, vibrant dish that’s rich, zesty, and perfect for a warm summer evening. Light enough for sunny nights, but packed with flavour in every bite.

Ingredients

4 chicken breasts, sliced thin or flattened
flour for coating
4 eggs, beaten
Oil for shallow pan fry
Salt & black pepper
Lemon Sauce

Espresso cup of chicken stock

2–3 tbsp fresh lemon juice

1 tsp soy sauce
1 tsp honey or sugar
Potato starch or cornflour for thickening
To Serve

Summer salad leaves
Spring onion, sliced
Sesame seeds (optional)
Lemon wedges
Method

Season chicken with salt and pepper.
Coat in flour, then dip into beaten egg.
Heat oil and 1 tbsp butter in a pan over medium heat.
Fry chicken for 3–4 minutes each side until golden and crispy. Remove from pan.
Add remaining butter, chicken stock, lemon juice, soy sauce, and honey to the pan. Simmer for 3–4 minutes.
Return chicken to the pan and coat in the lemon sauce.
Slice the chicken and serve over summer leaves.
Finish with spring onion, sesame seeds, and lemon wedges.