Happy Belly Singapore Kung Po Sauce

I love to experiment with cooking different dishes. Used this premix to cook kung po chicken and kung po prawns. For kung po chicken, prior marination is need with the sauce. Else, flavour is a little too mild to cover the chicky taste of the chicken. For kung po prawns, no prior marination of the prawns was required. However, it is a little too salty for us and lacks spiciness and I added a little more dried chillii to amp up the taste.