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Marination

"Kung Pao" Sauce

  • LP Sauce 10 g
  • Fine Sugar 30 g
  • Light Soy Sauce 10 g
  • Dark Soy Sauce 5 g
  • Chilli Sauce 200 g

Serve

  • Vegetable Oil
  • Dried Chilli, cut into large slices 30 g
  • Young Ginger, sliced 10 g
  • Spring Onion, cut into sections 20 g
  • Red Onion, cut into wedges 50 g
  • Garlic, chopped 10 g
  1. Marination

    • Mix well all ingredients. Allow it to marinate for a minimum of 2 hours in the fridge.
    • Fry till cooked through.
  2. "Kung Pao" Sauce

    • Bring to boil all ingredients and set aside.
  3. Serve

    • Saute all ingredients till fragrant, add cooked chicken in "Kung Pao" sauce, stir-fry with high heat till well coated.
    • Serve.