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Kung Pao Chicken

Kung Pao Chicken

Serves 4 people | Preparation time: 30 mins. | Difficulty: Medium | Cooking time: 30 mins. 


  • 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


  • 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

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.
  4. Add ginger, garlic, green onions and stir-fry quickly until done.Add Sauce Mix and stir. Add Fried peanuts on top. Serve.

SOURCE: https://usa.lkk.com/en/recipes/kung-pao-chicken


LEE KUM KEE Premium Soy Sauce 16.9 Oz (1.05 pt) 500 mL

LEE KUM KEE Premium Dark Soy Sauce 16.9 FL Oz (1.05 pt) 500 mL


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