Authentic Asian Sauces
Kung Pao Chicken
What You Will Need
Ingredients
- Chicken thigh meat 250 g
- Fried peanuts 35 g
- Green onions [white-part, sectioned] 6 g
- Red dried chilli peppers 6 g
- Ginger (sliced) 6 g
- Garlic (sliced) 6g
- Sichuan peppercorns 1g
- Shao Hsing wine 10g
Marinade
- Lee Kum Kee Premium Soy Sauce 3 g
- Lee Kum Kee Premium Dark Soy Sauce 2 g
- Tapioca starch and water solution 25 g
Sauce Mix
- Lee Kum Kee Premium Soy Sauce 10 g
- Lee Kum Kee Seasoned Black Vinegar 10 g
- Lee Kum Kee Premium Dark Soy Sauce 3 g
- Lee Kum Kee Peppercorn Chilli Oil 3 g
- Lee Kum Kee Pure Sesame Oil 3g
- Lee Kum Kee Chicken Bouillon Powder 0.5 g
- Sugar 12 g
- Lee Kum Kee Concentrated Chicken Broth 1 g
- Tapioca starch and water solution 15 g
Made with
Lee Kum Kee products
How to make it
-
Cut chicken into 1.5cm cubes and marinate for a short while. Cut dried red chilli into 2 cm sections.
-
Heat wok on high heat. Add 2 tbsp oil and heat to medium hot. Add chicken and stir-fry until half done.
-
Add dried red chilli, Sichuan peppercorns and sprinkle with Shao Hsing wine. Add ginger, garlic, green onions and stir-fry quickly until done.
-
Add Sauce Mix and stir. Add Fried peanuts on top. Serve.
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