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Recipe Kung Pao Chicken

Kung Pao Chicken

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    30mins

Meat Chinese Food Chicken Dinner

What You Will Need

Ingredients

  • 250g Chicken thigh meat
  • 35g Fried peanuts
  • 6g Green onions [white-part, sectioned]
  • 6g Red dried chili peppers
  • 6g Ginger, sliced
  • 6g Garlic, sliced
  • 1g Sichuan peppercorns
  • 10g Shao Hsing wine

Marinade

  • 3g Lee Kum Kee Premium Soy Sauce
  • 2g Lee Kum Kee Premium Dark Soy Sauce
  • 25g Tapioca starch and water solution

Sauce Mix

  • 10g Lee Kum Kee Premium Soy Sauce
  • 10g Chinkiang vinegar
  • 3g Lee Kum Kee Premium Dark Soy Sauce
  • 3g Lee Kum Kee Peppercorn Chili Oil
  • 2g Lee Kum Kee Pure Sesame Oil
  • 0.5g Lee Kum Kee Chicken Bouillon Powder
  • 12g Sugar
  • 15g Stock
  • 15g Tapioca starch and water solution

Made with
Lee Kum Kee products

LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
LKK's Premium Soy Sauce, 500 ml, Bottle

Soy Sauce

LKK's Premium Dark Soy Sauce
Peppercorn Chili Oil, 115ml, Bottle

Chili Sauce, Oil

Peppercorn Chili Oil
Pure Sesame Oil, 115 ml, Bottle

Oil

Pure Sesame Oil
Chicken Bouillon Powder, 277g, Can

Bouillon

Chicken Bouillon Powder

How to make it

  1. Cut chicken into 1.5cm cubes and marinate for a short while. Cut dried red chili into 2 cm sections. 

  2. Heat wok on high heat. Add 2 tbsp oil and heat to medium hot. Add chicken and stir-fry until half done.
  3. Add dried red chili, Sichuan peppercorns and sprinkle with Shao Hsing wine. Add ginger, garlic, green onions and stir-fry quickly until done.
  4. Add Sauce Mix and stir. Add Fried peanuts on top. Serve.

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