Kungpao Chicken Sauce included

Total weight about 500G: including Chicken 200g, with red&green Pepper, penut, garlic, ginger, Onion, green onion, can be processed based on your preference

Recommend Cooking Method:

Handling the Chicken:

Heat the parboiled diced chicken in hot oil.

Stir-frying Gong Bao Chicken:

Leave a small amount of oil in the pan, add dried chili segments, minced ginger, and minced garlic to stir-fry until fragrant, then add diced green onions and peanuts, stir-fry evenly.

Return the stir-fried diced chicken to the pan, add an appropriate amount of soy sauce, sugar, a little salt, and a dash of vinegar, quickly stir-fry evenly.

After stirring evenly, add starch water (mix starch with water) to thicken the sauce until it thickens.

Before removing from heat, adjust the taste according to personal preference, such as adding a bit of chicken stock or monosodium glutamate.

Finally, plate the dish and sprinkle with some peanuts and chopped green onions.

Disclaimer: 

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Minimum cooking temperature requirements to decrease the risk of food borne illnesses：

Soy sauce is a source of allergen.