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

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

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

PRODUCT RECOMMENDATIONS

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