Kung Pao Chicken with Tangy Gem Lettuce by Ching He Huang
Lee Kum Kee

Kung Pao Chicken with Tangy Gem Lettuce by Ching He Huang

Serves 2-4 to share
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1 Small Whole chicken, around1.5kg, spatchcock ie. Butterflied
2 Heads Gem lettuce, washed and quartered lengthways down the middle
2 Tbsp Rapeseed oil


1 Butterfly the chicken by slicing across the backbone of the chicken removing the spinal cord, then pressing flat down on a surface, fan out in half into a butterfly shape.
2 Take 3 sachets of Kung Pao Chicken Stir-fry Sauce and slather it all over the bird and the inner cavities.
3 Place the chicken on a wire rack in a roasting tray and roast the chicken for 60 minutes at 180 degrees. Then take it out and rest for 10 mins (To BBQ place on the BBQ and cook for 50 minutes depending on the heat and brush oil just before BBQ and intermittently keep basting with Kung Pao sauce to keep it moist).
4 Dip the inner halves of the gem lettuce in some Seasoned rice vinegar and then some rapeseed oil and place on a griddle pan and grill for 1 minute until charred and turn over to do the other side. Remove.


1 To serve:
On a large platter place the chicken over some cooked Jasmine rice, dress with the Char Siu and place the Gem lettuce on the side. Serve with Sweet Soy Sauce and also Chilli Garlic Sauce
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