While this dish is originally from China’s Szechuan province, it has become an integral part of Chindian cuisine. The recipe of this Non-veg Kung Pao Sauce includes a lot of heat that it gets from both chilli flakes and chilli oil. The chicken is first cut in pieces and then deep fried. It is then tossed with ginger, garlic, chilli flakes and soya sauce. The dish is finally finished with chilli oil and cashew nut, which also gives the dish a nutty flavour. Order online the most delicious non-veg kung pao sauce in Delhi and get home delivery.