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The World Food Recipe Box

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Kung Po Chicken


Kung Po Chicken

Ingredients:

Allergens in bold

Diced Chicken Thigh

Shaoxing Wine Vinegar

Soy Sauce (gluten, soya)

Cornflour

Garlic Clove

Ginger

Red Chilli Flakes

Sichuan Peppercorns

Peanuts (peanuts)

Dark Soy Sauce (gluten, soya)

Chinkiang Vinegar

Sesame Oil (sesame)

Jasmine Rice

Nutritional Information:

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

Recipe Description:

‘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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