Kung Po Chicken
For 2 (For 4)
Diced Chicken Thighs: 1 pack (2 packs)
Shaoxing Wine: 1 pod (2 pods)
Soy Sauce: 2 pods (4 pods)
Cornflour: ½ pod (1 pod)
Dark Soy Sauce: 1 pod (2 pods)
Chinkiang Vinegar: 1 pod (2 pods)
Sesame Oil: 1 pod (2 pods)
Garlic Clove: 1 (2)
Ginger: 1 piece (2 pieces)
Peanuts: 1 bag (2 bags)
Sichuan Peppercorns: ½ pod (1 pod)
Red Chilli Flakes: 1 pod (2 pods)
Jasmine Rice: 1 bag (2 bags)
Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
‘Gongbao’ or ‘Kung Po’ was the honorary title of a 19th century governor of Sichuan province, who either created the dish himself or encountered it while paying a grateful visit to a man who had saved him from drowning. He used to serve generous amounts of this marinated chicken and peanut stir-fry at all his banquets, spreading its richly deserved reputation far and wide. It’s a masterclass in the famous sweet-sour and numbing-spicy (‘ma-la’) flavours of classic Sichuan cuisine. Numbing? Yes, that’s the Sichuan pepper— a pleasantly tingly spice sensation caused by the dried berries of a certain citrus plant.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 35 minsFor 4 - 45 mins
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