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Philippine Artisan Flavoured Sauces, Condiments & Preserves

Product to use

Banana Ketchup

Garlic Chilli Paste

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100ml chicken stock

1 tbsp RoniB's Kitchen banana ketchup

1 or 2 tsp RoniB's Kitchen Garlic chilli paste

1 tbsp soy sauce

1 tbsp black rice vinegar (balsamic vinegar)

1 tbsp hoisin sauce

1 tbsp corn flour


4 chicken thighs cut in cubes

Salt & pepper to season chicken

1 tbsp cooking oil

2 tbsp Sichuan or pink peppercorns

4 dried chillies

1 tbsp rice wine or dry sherry

1 red pepper, deseeded and cut into squares

Bunch of spring onions cut in 1-inch length

Dry roasted cashew nuts (optional)

How to

  1. 1. Season chicken with salt and pepper and coat with cornflour. Set aside.

  2. 2. In a bowl, mix together all the sauce ingredients.

  3. 3. Heat a large deep pan over high heat. When it starts to smoke, add the cooking oil.

  4. 4. Add the Sichuan or pink peppercorns and dried chillies and quickly fry. About 5 seconds.

  5. 5. Add chicken and cook for about 2-3 minutes or until done.

  6. 6. Add the rice wine and cook for about 2 minutes.

  7. 7. Add the sauce mixture. When it starts to bubble, add the red pepper. Cook the sauce until thick.

  8. 8. Add the spring onions and cook for a further minute.

  9. 9. Add cashew nuts, if using. Serve immediately.

Tangy, flavorful and spicy chicken stir-fry.

Roni's Kung Po Style Chicken

2 -4 servings

15-20 mins