Kung Pao Chicken Set
1 hour
1 Serving
No doubt Kung Pao Chicken is one of the most famous household dishes in the Chinese community. It is also a popular dish to be served with rice at home, guaranteed to satisfy your taste buds.
This Kung Pao Chicken recipe is a classic Sichuan marinated chicken dish mixed with vegetables and crunchy cashew nuts. Its kung pao sauce gives you the perfect combination of sweet, salty, spicy and umami flavours!
Please Select an Option
Intensity
Low
Moderate
High
- 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
