Lee Kum Kee - Kung Pao Chicken Stir-Fry Sauce (60g)

This sauce has a good balance of hotness & sweetness with a hint of vinegar for preparing authentic Kung Pao Chicken in the Sichuan style.

Usage / Direction

Kung Pao Chicken
Toss chicken with 2 tbsp cornstarch. Heat 2 tbsp oil to sauté the chicken until fragrant. Add dried chilies and toss well. Add the Lee Kum Kee Sauce For Kung Pao Chicken , peanuts and green onions. Stir well to heat through.

Ingredients

White Sugar, Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Rice Vinegar (Water, Rice, Wheat, Sugar, Salt), Rice Wine (Water, Rice, Wheat), Water, Salt, Colour (E150a), Sichuan Pepper Powder, Modified Corn Starch, Dried Chilli Peppers, Chilli Pepper Powder, Yeast Extract (Yeast Extract, Salt), Dehydrated Garlic, Acid (E330), Spice, Natural Flavouring, Flavour Enhancers (E631, E627). Contains Soybeans, Wheat.

Allergens

Soybeans, Wheat, Naturally Present Sulphites

Nutrition Information (per 100g)

(The ingredient list is for reference only, the actual ingredients are noted on the packaging.)

Net weight

60g

Made in China