Asian Sauces Kits
Spicy Kung Pao
3 simple steps | Ready in 15 mins
This tantalising and tingly Kung Pao sauce is delicious with chicken, prawns or vegetables.
Origin Story
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.
Product Information
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp. oil in a small pan, add the spices and cook for 20 seconds then add the diced onion and cook for a minute.
- Add the meat or vegetables and brown lightly before adding the base sauce. Simmer for 2-3 mins.
- Add the diced pepper and spring onion chunks, then stir in the main sauce and tofu (if using) and simmer for another 3-5 minutes or until meat or other protein is cooked through.
Serves 2-3 with pineapple fried rice, noodles or Asian greens.
As appliances may vary, these are guidelines only.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- Add a handful of diced fresh chilli to really add a kick.
- Add base sauce to diced chicken and leave aside for 5 minutes to marinade before cooking to lock in flavour.
- Add diced celery and green peppers for a change.
A chinese style spicy sweet & sour sauce with chilli, star anise and szechuan pepper.
Tomatoes (47%), Water, Sugar, Onion, Black Vinegar (contains Wheat), Garlic, Soy Sauce (Water, Soya Beans, Wheat, Salt), Ginger, Cornflour, Sesame Oil, Rice Vinegar, White Miso Paste (Water, Soya Beans, Rice, Salt), Dried Whole Spices (Star Anise, Red Chilli, Fennel Seeds), Salt, Dried Red Chilli, Ground Szechuan Peppercorns, Ground Spice.
For allergens, including Cereals containing Gluten, see ingredients in bold.
May also contain Celery, Milk, Mustard, Nuts and Peanuts.
No artificial flavours, colours or preservatives.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per 100g |
|---|---|
| Energy | 388kJ/92kcal |
| Fat | 2.1g |
| of which Saturates | 0.5g |
| Carbohydrate | 17.6g |
| of which Sugars | 12.0g |
| Fibre | <0.5g |
| Protein | <0.5g |
| Salt | 1.58g |
