Kung Pao Chicken Recipe (Gluten-free version)

How to make it

1. Marinate the chicken: Mix the chicken with the Lee Kum Kee Concentrated Chicken Bouillon, 1 Tbsp. of Lee Kum Kee Gluten Free Soy Sauce, 1 Tbsp. of cooking wine, 1 tsp. of Lee Kum Kee Gluten Free Premium Dark Soy Sauce, and pepper well, 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 Gluten Free Soy Sauce, 1 tsp. of Lee Kum Kee Gluten Free Premium Dark Soy Sauce, Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce, 1 Tbsp. of cornstarch, 1 Tbsp. of cooking wine, Lee Kum Kee Seasoned Rice 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 the 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.