Chinese Style Nachos

How to make it

1. https://www.youtube.com/watch?v=skrCKzaqFls
2. Make the peanut sauce: Add all the sauce mix ingredients to a small bowl. Whisk until smooth. Taste and adjust for seasoning with Lee Kum Kee Hoisin Sauce or Lee Kum Kee Sriracha Chili Sauce. If you like a thinner consistency, add a bit of water. Set the peanut sauce aside until ready to use. Preheat oven to 350°F. Line two sheet large rimmed baking sheets with aluminum foil and spray aluminum with non-stick cooking spray.
3. For the wonton chips: Divide the cut wontons between the baking sheets, making sure to arrange the wontons in a single layer. Spray the wontons evenly with a bit of cooking spray. Season generously with salt. Bake (on the upper 1/3rd and middle shelves of the oven) until golden brown, about 7-10 minutes, rotating the pans from top to middle half way through cooking. Remove from oven and let cool.
4. Meanwhile, prepare the chicken: Heat 1 tablespoon of oil in a large skillet, or wok, over medium-high heat. Add the diced jalapeño and cook until softened, about 2 minutes. Add in the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Cook, stirring, until fragrant, about 30 seconds. Add in the chicken and season generously with salt and pepper. Cook, using a spoon to break it up into smaller pieces, until almost cooked through and starting to brown, about 6-8 minutes. 
5. Add in the Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Seasoned Rice Vinegar, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Hoisin Sauce. Cook, stirring, until the liquid is reduced and coats the chicken, about 2-3 minutes. Remove from heat. Taste and adjust for seasoning with salt and pepper.
6. Assemble the nachos: Arrange all the chips on one baking sheet. Spoon the chicken mixture over the chips. Top with both cheeses, the red onions and the sliced jalapeños. Bake until the cheese is melted and bubbling, about 10 minutes. Garnish with desired toppings and drizzle with peanut sauce and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!