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Aged Chinese black vinegar — malty depth for dumplings and sauces
Ready-made fermented black bean sauce — instant stir-fry flavor
Aged Zhenjiang vinegar — xiao long bao dip, braising, noodles
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
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Aged Chinese black vinegar — malty depth for dumplings and sauces
Ready-made fermented black bean sauce — instant stir-fry flavor
Aged Zhenjiang vinegar — xiao long bao dip, braising, noodles
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
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Mix sauce ingredients in small bowl and set aside. Dice chicken into 1/2-inch pieces. Toss chicken with cornstarch and shake off excess. Heat 1/2 cup oil in a wok or deep skillet. Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels. Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add bell peppers and cook one minute more. Stir in fried chicken pieces with sauce, and cook until everything is hot.