Description
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)
| Energy | 686kJ / 162kcal |
| Fat | 1.5g |
| - Of which Saturates | 0.3g |
| Carbohydrate | 34g |
| - Of which Sugars | 30g |
| Protein | 1.8g |
| Salt | 9.4g |
(The ingredient list is for reference only, the actual ingredients are noted on the packaging.)
Net weight
60g
Made in China
Best before: 26.12.2025