What are the main ingredients in Kung Pao Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Kung Pao Chicken?

Calories: 967, Carbs: 114 grams, Fat: grams, Protein: 51 grams, Sugar: 14.1 grams, Salt: 963 grams

How do I prepare Kung Pao Chicken?

GRAB THE PLATES: Serve up a glorious bed of steaming rice and top with the saucy chicken & beans. Drizzle with any remaining pan juices. Scatter over the toasted nuts and the spring onion greens, and finish with a drizzle of chilli oil (to taste). GOLDEN PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED GREENS: Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside. KUNG PAO SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until browned, 4-5 minutes (shifting constantly). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the sliced chilli (to taste) and the spring onion whites. Fry, 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener, and 2 tbsp of water. Simmer until reduced, 30-60 seconds. ALL TOGETHER NOW!: When the sauce is done, toss through the cooked chicken, the charred green beans, and the chopped peppers until heated through, 2-3 minutes. Season, remove from the heat, and set aside. FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. CRISPY CHICKEN: Pat the chicken dry with paper towel and cut in half. Place the cornflour in a bowl and season. Coat the chicken pieces in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove from the pan, drain on paper towel, and season.

What should be prepared from my kitchen to make Kung Pao Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Kung Pao Chicken

Crispy chicken strips, crunchy green beans, and piquanté peppers are marinated in a delicious sweet, salty, and spicy concoction before being poured over fluffy jasmine rice. Garnished with toasted peanuts, spring onion greens, and Banhoek’s chilli oil. Balance and flavour are the names of the game in this amazing dish!

Kung Pao Chicken

with steamed jasmine rice & green beans

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Banhoek Chilli Oil
Chicken
Cornflour
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Chillies
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Beans
Jasmine Rice
Kung Pao Sauce
Onion
Onions
Peanuts
Piquanté Peppers
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKEN
Pat the chicken dry with paper towel and cut in half. Place the cornflour in a bowl and season. Coat the chicken pieces in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove from the pan, drain on paper towel, and season.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and set aside.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until browned, 4-5 minutes (shifting constantly). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the sliced chilli (to taste) and the spring onion whites. Fry, 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener, and 1 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the cooked chicken, the charred green beans, and the chopped peppers until heated through, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy chicken & beans. Drizzle with any remaining pan juices. Scatter over the toasted nuts and the spring onion greens, and finish with a drizzle of chilli oil (to taste).

Jasmine Rice - 100ml
Peanuts - 20g
Free-range Chicken Mini Fillets - 150g
Cornflour - 30ml
Green Beans - 100g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Spring Onion - 1
Kung Pao Sauce - 35ml
Piquanté Peppers - 30g
Banhoek Chilli Oil - 1 sachet

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKEN
Pat the chicken dry with paper towel and cut in half. Place the cornflour in a bowl and season. Coat the chicken pieces in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove from the pan, drain on paper towel, and season.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until browned, 4-5 minutes (shifting constantly). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the sliced chilli (to taste) and the spring onion whites. Fry, 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener, and 2 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the cooked chicken, the charred green beans, and the chopped peppers until heated through, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy chicken & beans. Drizzle with any remaining pan juices. Scatter over the toasted nuts and the spring onion greens, and finish with a drizzle of chilli oil (to taste).

Jasmine Rice - 200ml
Peanuts - 40g
Free-range Chicken Mini Fillets - 300g
Cornflour - 60ml
Green Beans - 200g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Fresh Chilli - 1
Spring Onions - 2
Kung Pao Sauce - 70ml
Piquanté Peppers - 60g
Banhoek Chilli Oil - 2 sachets

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKEN
Pat the chicken dry with paper towel and cut in half. Place the cornflour in a bowl and season. Coat the chicken pieces in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. You might need to do this in batches. Remove from the pan, drain on paper towel, and season.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until browned, 5-6 minutes (shifting constantly). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the sliced chilli (to taste) and the spring onion whites. Fry, 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener, and 3 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the cooked chicken, the charred green beans, and the chopped peppers until heated through, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy chicken & beans. Drizzle with any remaining pan juices. Scatter over the toasted nuts and the spring onion greens, and finish with a drizzle of chilli oil (to taste).

Jasmine Rice - 300ml
Peanuts - 60g
Free-range Chicken Mini Fillets - 450g
Cornflour - 90ml
Green Beans - 300g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Chillies - 2
Spring Onions - 3
Kung Pao Sauce - 105ml
Piquanté Peppers - 90g
Banhoek Chilli Oil - 3 sachets

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKEN
Pat the chicken dry with paper towel and cut in half. Place the cornflour in a bowl and season. Coat the chicken pieces in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. You might need to do this in batches. Remove from the pan, drain on paper towel, and season.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until browned, 5-6 minutes (shifting constantly). Add the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the sliced chilli (to taste) and the spring onion whites. Fry, 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener, and 4 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the cooked chicken, the charred green beans, and the chopped peppers until heated through, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy chicken & beans. Drizzle with any remaining pan juices. Scatter over the toasted nuts and the spring onion greens, and finish with a drizzle of chilli oil (to taste).