Restaurant-style Kung Pao
Restaurant-style Kung Pao
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- 1 pack of The Spice Tailor Spicy Kung Pao
- 1 tbsp. vegetable oil
- ½ medium onion, diced
- 1 stick of celery, sliced
- 250g diced chicken breast
- 1/2 red pepper, diced
- 2 spring onions, cut into 2 cm lengths
Optional extra:
To add extra pizzazz to your dish, fry your long grain rice with some diced pineapple for a few minutes and season to taste before serving.
To garnish (optional):
1 tbsp. peanuts, crushed
- To prepare this Kung Pao dish, place a pan over a medium high heat and add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic before adding in the diced onion and celery to cook for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and simmer for 1-2 minutes.
- Add the diced pepper and spring onions, stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.
- Serve with rice and scatter with crushed peanuts for an extra flourish. Remove the whole spices before serving.
- 1 pack of The Spice Tailor Spicy Kung Pao
- 1 tbsp. vegetable oil
- ½ medium onion, diced
- 1 stick of celery, sliced
- 250g diced chicken breast
- 1/2 red pepper, diced
- 2 spring onions, cut into 2 cm lengths
Optional extra:
To add extra pizzazz to your dish, fry your long grain rice with some diced pineapple for a few minutes and season to taste before serving.
To garnish (optional):
1 tbsp. peanuts, crushed
- To prepare this Kung Pao dish, place a pan over a medium high heat and add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic before adding in the diced onion and celery to cook for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and simmer for 1-2 minutes.
- Add the diced pepper and spring onions, stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.
- Serve with rice and scatter with crushed peanuts for an extra flourish. Remove the whole spices before serving.
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Subtle notes of fennel and star anise, the signature tingle of Szechuan peppercorns, and the tang of tomatoes and vinegar all marry to make a tantalising Kung Pao sauce. Kung Pao Chicken is a popular choice when ordering from a Chinese restaurant, but its origins are found further afield, in the Sichuan province of Southwestern China.
Early legend says that this dish left a great impression on Ding Baozhen, governor of Sichuan Province, when cooked for him as a boy. His penchant for Kung Pao Chicken led to its eventual popularity across the world. Our rendition sings the praises of the bold Szechuan pepper, the sweetness of tomato and aromatic spices from our tailored spice mix.
