Kung Pao Chicken Set
1 hour
1 Serving
No doubt Kung Pao Chicken is one of the most famous household dish in the Chinese community. It is a stir-fried chicken dish mixed with vegetables and crunchy cashew nuts. It gives you the perfect combination of sweet, salty, spicy and umami flavour!
Please Select an Option
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- Rice
50g Mixed grain rice - Kung Pao Chicken
- Mushroom with Beancurd Puff
- Tofu Szechuan Soup
- Honeydew Pudding
Nutrition Value in 1 Serving
Calories
593.9 kcal
Carbohydrate
73.2 g
Fat
16.3 g
Protein
38.7 g
- Rice
60g Mixed grain rice - Kung Pao Chicken
- Mushroom with Beancurd Puff
- Tofu Szechuan Soup
- Honeydew Pudding
Nutrition Value in 1 Serving
Calories
660.9 kcal
Carbohydrate
81.0 g
Fat
18.0 g
Protein
43.6 g
- Rice
100g Mixed grain rice - Kung Pao Chicken
- Mushroom with Beancurd Puff
- Tofu Szechuan Soup
- Honeydew Pudding
Nutrition Value in 1 Serving
Calories
734.9 kcal
Carbohydrate
90.6 g
Fat
19.9 g
Protein
48.3 g
Kung Pao Chicken
| 60 g | Chicken breast, diced 1 inch |
| 1/2 tbsp | SERI AJI® Seasoned Flour (Original) |
| 1/2 tsp | Cooking oil |
| 1 tbsp | Diced onion |
| 1 tsp | Minced garlic |
| 1-2 | Dried chilies, cut 1 inch |
| 2 tbsp | Roasted cashewnuts |
| ¼ tsp | Pal Sweet® Sweetener |
Ingredients A: sauce
| 1 tbsp | Chili bean sauce |
| ½ tsp | Cornflour, mixed with ¼ cup water |
- Coat chicken with SERI AJI®.
- Suggest to use air fryer to fry chicken until done.
- Heat oil, saute onion and garlic until fragrant.
- Add sauce ingredients, dried chilies and cashewnuts.
- Stir until thick, turn off heat then add Pal Sweet®. Serve.
Mushroom with Beancurd Puff
| 2-3 | Dried mushrooms, soaked |
| 200 ml | Water |
| ½ tsp | TUMIX® Anchovy Stock |
| ½ tsp | Minced garlic |
| 2 pcs | Beancurd puffs, halved |
| 50 g | Choy sum, cut 1.5 inch |
Ingredients A: sauce
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
| 1 tsp | Oyster sauce |
| ½ tsp | Cornflour, mixed with ¼ cup mushroom stock |
- Boil mushrooms with water until tender.
- Strain stock and cut mushrooms into 2.
- Bring to the boil 150ml mushroom stock, TUMIX® and garlic.
- Add beancurd puffs and choy sum.
- When choy sum is tender, add sauce ingredients.
- Stir until sauce is thick and ready to serve.
Tofu Szechuan Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 1 tbsp | Chili bean sauce |
| 1 tsp | Chili sauce |
| ½ tsp | AJI-NO-MOTO® |
| 50 g | Soft tofu, diced |
| 30 g | Shimeji mushroom |
- Bring to the boil water, TUMIX®, garlic, chili bean sauce and chili sauce.
- Add AJI-NO-MOTO, tofu and mushroom.
- Ready to serve hot when mushroom is tender.
Honeydew Pudding
| 150 ml | Water |
| 100 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 95 g | Diced honeydew |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and honeydew.
- Pour into a mould and let it set and chill.
Kung Pao Chicken
| 80 g | Chicken breast, diced 1 inch |
| 1 tbsp | SERI AJI® Seasoned Flour (Original) |
| 1/2 tsp | Cooking oil |
| 1 tbsp | Diced onion |
| 1 tsp | Minced garlic |
| 1-2 | Dried chilies, cut 1 inch |
| 2 tbsp | Roasted cashewnuts |
| ¼ tsp | Pal Sweet® Sweetener |
Ingredients A: sauce
| 1 tbsp | Chili bean sauce |
| ½ tsp | Cornflour, mixed with ¼ cup water |
- Coat chicken with SERI AJI®.
- Suggest to use air fryer to fry chicken until done.
- Heat oil, saute onion and garlic until fragrant.
- Add sauce ingredients, dried chilies and cashewnuts.
- Stir until thick, turn off heat then add Pal Sweet®. Serve.
Mushroom with Beancurd Puff
| 2-3 | Dried mushrooms, soaked |
| 200 ml | Water |
| ½ tsp | TUMIX® Anchovy Stock |
| ½ tsp | Minced garlic |
| 2 pcs | Beancurd puffs, halved |
| 50 g | Choy sum, cut 1.5 inch |
Ingredients A: sauce
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
| 1 tsp | Oyster sauce |
| ½ tsp | Cornflour, mixed with ¼ cup mushroom stock |
- Boil mushrooms with water until tender.
- Strain stock and cut mushrooms into 2.
- Bring to the boil 150ml mushroom stock, TUMIX® and garlic.
- Add beancurd puffs and choy sum.
- When choy sum is tender, add sauce ingredients.
- Stir until sauce is thick and ready to serve.
Tofu Szechuan Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 1 tbsp | Chili bean sauce |
| 1 tsp | Chili sauce |
| ½ tsp | AJI-NO-MOTO® |
| 50 g | Soft tofu, diced |
| 30 g | Shimeji mushroom |
- Bring to the boil water, TUMIX®, garlic, chili bean sauce and chili sauce.
- Add AJI-NO-MOTO, tofu and mushroom.
- Ready to serve hot when mushroom is tender.
Honeydew Pudding
| 150 ml | Water |
| 100 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 95 g | Diced honeydew |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and honeydew.
- Pour into a mould and let it set and chill.
Kung Pao Chicken
| 100 g | Chicken breast, diced 1 inch |
| 1 tbsp | SERI AJI® Seasoned Flour (Original) |
| 1/2 tsp | Cooking oil |
| 1 tbsp | Diced onion |
| 1 tsp | Minced garlic |
| 1-2 | Dried chilies, cut 1 inch |
| 2 tbsp | Roasted cashewnuts |
| ¼ tsp | Pal Sweet® Sweetener |
Ingredients A: sauce
| 1 tbsp | Chili bean sauce |
| ½ tsp | Cornflour, mixed with ¼ cup water |
- Coat chicken with SERI AJI®.
- Suggest to use air fryer to fry chicken until done.
- Heat oil, saute onion and garlic until fragrant.
- Add sauce ingredients, dried chilies and cashewnuts.
- Stir until thick, turn off heat then add Pal Sweet®. Serve.
Mushroom with Beancurd Puff
| 2-3 | Dried mushrooms, soaked |
| 200 ml | Water |
| ½ tsp | TUMIX® Anchovy Stock |
| ½ tsp | Minced garlic |
| 2 pcs | Beancurd puffs, halved |
| 50 g | Choy sum, cut 1.5 inch |
Ingredients A: sauce
| 1 tsp | SERI-AJI® Black Pepper Seasoning |
| 1 tsp | Oyster sauce |
| ½ tsp | Cornflour, mixed with ¼ cup mushroom stock |
- Boil mushrooms with water until tender.
- Strain stock and cut mushrooms into 2.
- Bring to the boil 150ml mushroom stock, TUMIX® and garlic.
- Add beancurd puffs and choy sum.
- When choy sum is tender, add sauce ingredients.
- Stir until sauce is thick and ready to serve.
Tofu Szechuan Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 1 tbsp | Chili bean sauce |
| 1 tsp | Chili sauce |
| ½ tsp | AJI-NO-MOTO® |
| 50 g | Soft tofu, diced |
| 30 g | Shimeji mushroom |
- Bring to the boil water, TUMIX®, garlic, chili bean sauce and chili sauce.
- Add AJI-NO-MOTO, tofu and mushroom.
- Ready to serve hot when mushroom is tender.
Honeydew Pudding
| 150 ml | Water |
| 100 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 95 g | Diced honeydew |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and honeydew.
- Pour into a mould and let it set and chill.
AJI-NO-MOTO® Recipes
Pal Sweet® Recipes
Seri-Aji® Black Pepper Seasoning Recipes
Seri-Aji® Seasoned Flour (Original) Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
