Kung Pao Chicken is not only for the takeaway meal! The spicy and piquant Lee Kum Kee Kung Pao Chicken Stir-fry Sauce gives the dish a tantalising savoury-sweet flavour. This combination of authentic Chinese flavour and western ingredients will surprise you.
2 x 150g potato, washed
30g butter, melted
2 Tbsp Lee Kum Kee Sesame Wok Oil
100g chicken, chopped into small bite-sized pieces
30g onion, diced
30g sweet corn
30g toasted cashew nuts, half crushed
2 Tbsp creme fraiche
Cut the potatoes into 5mm thick slices, but do not cut to the bottom.
You can put two chopsticks on the bottom to prevent cutting all the way through.
Microwave the potatoes in medium heat until cooked for 5-7 minutes.
Place on a baking tray and brush the potatoes with melted butter and season with salt.
Bake in the pre-heated oven at 200°C/180°C fan/gas 6 for 8 minutes until golden brown and crispy.
Sauté onion in Sesame Wok Oil until soft. Add chicken. After chicken is cooked, add the sweetcorn and Lee Kum Kee Kung Pao Stir-fry Sauce.
- To assemble, place the potatoes on a plate and chicken on top. Sprinkle crushed and whole cashew nuts for decoration. Serve with creme fraiche on the side.
The chicken mixture can be shaped as quenelle and placed on top of the Hasselback potato.
- More sauce and nuts can be placed in a moon shape around the potato.