HomeCooks Kung Pao Chicken - By Chef Tom, 375g
Ingredients
Cooked Egg Fried Rice (37%) (Long Grain Rice, Cooked Liquid Egg, Peas, Soy Sauce(Water, Soya Beans, Wheat, Salt, Alcohol (Ethanol)), Ginger, Garlic), Cooked Chicken Thigh (25%) (Chicken Thigh, Light Soy Sauce(Water, Salt, Soy Beans 12%, Wheat Flour), Rice Wine, Tapioca Starch), Water, Spring Onion(5%), Rice Vinegar, Cashew Nuts (4%), Rapeseed Oil, Brown Sugar, Sichuan Chilli Crisp (Cold-pressed Rapeseed Oil (60%), Dried Chilli (11%), Shallot, Soy Sauce (Defatted Soybean, Wheat, Salt, Alcohol, Water), Fermented Broad Bean Paste (Wheat, Soya), Sichuan Peppercorn Powder (1.3%), Shiitake Mushroom Powder, Sea Salt), Soy Sauce(Water, Soya Beans, Wheat, Salt, Alcohol (Ethanol)), Light Soy Sauce(Water, Salt, Soy Beans 12%, Wheat Flour), Dried Garlic, Chicken Stock(Dried Glucose Syrup, Yeast Extracts, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Bone Stock, Rapeseed Oil), Dried Chilli Flakes, Tapioca Starch, Szechuan Powder.
Dietary
Contains Soy Beans, Gluten, Eggs, Tree Nuts. May contain: peanuts, sesame.
I'm Tom, the founder of Yep Kitchen. After a decade living in China, I became obsessed with umami flavours and am now dedicated to showcasing the bold tastes of Southwest China. This is not your typical Chinese takeaway-style Kung Pao. It uses authentic Sichuan flavours, perfectly balancing spicy, savoury, and sweet.
