The new dish features a stir-fry style Kung Pao sauce, with a blend of soy sauce, garlic and ginger flavors
July 27, 2016
Made with lightly battered chicken breast and rib meat, the new dish features a stir-fry style Kung Pao sauce, with a blend of soy sauce, garlic and ginger flavors, and a mild kick of spicy heat that gives the dish a true sense of Szechuan-inspired authenticity.
