Kung Pao Chicken 1 each

A beloved Sichuan dish made with diced chicken thigh stir-fried with dried chilies, Sichuan peppercorns, and roasted peanuts. The result is a perfectly balanced sweet, savory, spicy, and slightly tangy flavor with a satisfying crunch—rich and bold with every bite.

Reheating Instructions:

Microwave: Heat on medium for 1.5–2 minutes; stir halfway through

Steamer: Steam for 4–6 minutes to maintain tenderness and sauce quality

Pan: Reheat quickly over medium heat, add a bit of water if needed to loosen sauce

Serving Suggestions:

Best served with steamed rice to soak up the sauce

Complements cold sides like cucumber salad or seaweed

Add extra chili flakes or pepper oil if you prefer more heat