Kung Pao Chicken Recipe

How to make it

1. Marinate the chicken: Mix the chicken with 1 Tbsp. of Lee Kum Kee Concentrated Chicken Bouillon, 1 Tbsp. of Lee Kum Kee Premium Soy Sauce, 1 Tbsp. of cooking wine, 1 tsp. of Lee Kum Kee Mushroom Flavored Dark Soy Sauce, and pepper, then add the egg white and 1 Tbsp. of corn starch while stirring. After the chicken is fully flavored, cover it with 2 Tbsp. of Lee Kum Kee Chili Oil. Marinate for 20 minutes and set aside.
   
2. Mix the sauce: put 3 Tbsp. of Lee Kum Kee Premium Soy Sauce, 1 tsp. of Lee Kum Kee Mushroom Flavored Dark Soy Sauce, 1 Tbsp. of Lee Kum Kee Panda Brand Oyster Flavored Sauce, 1 Tbsp. of cornstarch, 1 Tbsp. of cooking wine, 3 Tbsp. of Lee Kum Kee Selected Seasoned Aromatic Vinegar and sugar into the bowl, add a little water and mix well. Set aside.
3. Pour an appropriate amount of oil into the wok. When the oil temperature is medium, pour in the chicken and slide (for about 2 minutes), then pour in the green and red pepper pieces. Scoop out, drain the oil and set aside.
4. Leave a little oil in the wok, fry dried red chilies, Sichuan peppercorns, ginger slices, and garlic slices for a while, then add the diced chicken and green and red pepper pieces. Stir fry for 30 seconds, then add the sauce mix and stir fry well. Add the green onions and fried peanuts, stir fry and serve.