KUNG PAO CHICKEN KARAAGE

Ingredients:

1/4

kg

COOK EXPRESS CHICKEN KARAAGE, fried according to package directions

Kung Pao Glaze

1	tbsp	Chinese cooking wine
1	tbsp	soy sauce
2	tbsp	chili garlic paste
2	tbsp	sugar
1/2	tbsp	vinegar
2	tbsp	water
1	tbsp	chopped peanuts
1	tbsp	chopped green onions

Procedure:

In a pan, combine all glaze ingredients except peanuts, and green onions. Simmer for 3 minutes or until cooked.
Turn off heat and toss in chicken and peanuts. Garnish with green onions.

Makes 4 servings

(Yield: 1/2 cup sauce approximately 12 pieces of chicken/3 pc per serving)

Tip/s:

When doubling the recipe, add a slurry by dissolving 1 tbsp cornstarch in 1/4 cup water

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