Spice paste for Kung Pao chicken from Szechuan cuisine.
450g chicken, 1tsp corn starch, 2 tsp vegetable oil, 60g peanuts, almonds, 1 tsp sherry.
Roll the chicken in starch, place in pan into preheated oil.
Add spice paste and sherry and fry a few minutes or until meat is done.
Serve with rice or noodlese and garnish with nuts.
Ingredients: sugar, SOYBEAN oil, distilled vinegar, dried pepper 8%, salt, onion, black pepper, SOY sauce (SOYBEAN, WHEAT flour, salt, sugar, hydrolyzed SOY protein), garlic, colour: E150c, acidity regulator: citric acid.