CHICKEN THIGH FILLET IN KUNG PAO STYLE

Serves 4
1. Cut each chicken thigh in half. Mix the marinade ingredients together with 3 Tbsp water. Add the chicken and turn to coat then set aside for 2-3 hours.
2. Barbecue for 8-10 minutes on each side or until the meat is cooked thoroughly.
3. Mix dressing sauce and brush it on the top. Barbecue for another 1-2 minutes. Serve.
4. Best serve with any chargrill vegetables and simply serve with cous cous salad

Tips:
Chicken thigh is always a good idea for barbecue, as it is tenderer than other meat. More importantly, it can easily absorb the wonderful flavours of the marinade and sauce, giving more flavours in your barbecue.
If you are interested in challenging higher level of hotness, having Lee Kum Kee Chill Bean Sauce can offer you a stronger hit of spicy flavour.

Ingredients:

Ingredients:
500g skinless chicken thigh
Marinade:
2 Tbsp Lee Kum Kee Hoisin Sauce
1 Tbsp Lee Kum Kee Chilli Garlic Sauce
½ lemon (for juice)
10g ginger, finely chopped
1 small Shallot, finely chopped
½ can stout (Guiness)
Dressing:
2 Tbsp Lee Kum Kee Hoisin Sauce
1 Tbsp Lee Kum Kee Chilli Garlic Sauce
1 tsp Lee Kum Kee Double Deluxe Soy Sauce
1 tsp Sugar
½ shallot, finely chopped

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