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!
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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.












