Ingredients

K&N’s Tender Pops - 25-28 pieces

K&N’s Stok - 1 cube

Oil - ¼ cup

Garlic - 1 tbsp; chopped

Ginger - 1 tbsp; chopped

Dried red chillies - ½ cup; whole

Bell pepper - 1 cup; cut in cubes

Onion - 1 cup; cut in cubes

Dark soy sauce - 1 tbsp

Light soy sauce - 1 tbsp

Oyster sauce - 1 tbsp

Vinegar - 1 tbsp

Black pepper powder - 1 tsp

Water - ½ cup

Slurry (3 tbsp corn flour dissolved in ½ cup water) - ½ cup

Peanuts - ¼ cup; roasted

Green onion - ½ cup; chopped

Method

In a pan, heat oil and add ginger and garlic and cook for a minute.

Add dried red chillies, bell pepper, onion and cook for 1-2 minutes on high heat.

Add dark soy sauce, light soy sauce, oyster sauce, vinegar, black pepper powder and mix well.

Add water, K&N’s Stok cube and cook until it dissolves.

Fry K&N’s Tender pops as per instructions on pack and add to sauce. Toss well.

Add slurry and mix well. Add roasted peanuts, green onions and cook for a minute.

Kung Pao Chicken is ready. Serve with Rice.

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Ingredients

Method