Crispy chicken strips, pak choi, and piquanté peppers are marinated in a delicious sweet, salty, and spicy concoction before being poured over fluffy jasmine rice. Garnished with toasted peanuts and Banhoek’s chilli oil. Balance and flavour are the names of the game in this amazing dish!
Doos Kung Pao Chicken
Doos Kung Pao Chicken
with steamed jasmine rice & pak choi
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Banhoek Chilli Oil Sachets
- Chicken
- Cornflour
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Kung Pao Sauce
- Onion
- Onions
- Pak Choi
- Peanuts
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
FLUFFY RICE
Rinse the rice and place it in a pot with 200ml [400ml]|#7DA0D7 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken 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. Shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
SOME PREP
Rinse the pak choi, finely slice the pak choi stems and slice the leafy parts in half lengthways, keeping them separate from the stems.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onion and pak choi stems until browned, 4-5 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and fry for 1-2 minutes (shifting constantly). Pour in the kung pao sauce, a sweetener (to taste), and 1 [2]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, pak choi leaves, and the peppers until wilted and heated, 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. Drizzle with any remaining pan juices. Scatter over the nuts and finish with drizzles of chilli oil (to taste).
FLUFFY RICE
Rinse the rice and place it in a pot with 200ml [400ml]|#7DA0D7 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken 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. Shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
SOME PREP
Rinse the pak choi, finely slice the pak choi stems and slice the leafy parts in half lengthways, keeping them separate from the stems.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onion and pak choi stems until browned, 4-5 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and fry for 1-2 minutes (shifting constantly). Pour in the kung pao sauce, a sweetener (to taste), and 1 [2]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, pak choi leaves, and the peppers until wilted and heated, 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. Drizzle with any remaining pan juices. Scatter over the nuts and finish with drizzles of chilli oil (to taste).
FLUFFY RICE
Rinse the rice and place it in a pot with 600ml [800ml]|#7DA0D7 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken 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. Shallow-fry the floured chicken in batches until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
SOME PREP
Rinse the pak choi, finely slice the pak choi stems and slice the leafy parts in half lengthways, keeping them separate from the stems.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onions and pak choi stems until browned, 5-6 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and fry for 1-2 minutes (shifting constantly). Pour in the kung pao sauce, a sweetener (to taste), and 3 [4]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, pak choi leaves, and the peppers until wilted and heated, 3-4 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. Drizzle with any remaining pan juices. Scatter over the nuts and finish with drizzles of chilli oil (to taste).
FLUFFY RICE
Rinse the rice and place it in a pot with 600ml [800ml]|#7DA0D7 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken 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. Shallow-fry the floured chicken in batches until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
SOME PREP
Rinse the pak choi, finely slice the pak choi stems and slice the leafy parts in half lengthways, keeping them separate from the stems.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onions and pak choi stems until browned, 5-6 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and fry for 1-2 minutes (shifting constantly). Pour in the kung pao sauce, a sweetener (to taste), and 3 [4]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, pak choi leaves, and the peppers until wilted and heated, 3-4 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. Drizzle with any remaining pan juices. Scatter over the nuts and finish with drizzles of chilli oil (to taste).
Frequently Asked Questions
What is the preparation time for Doos Kung Pao Chicken?
The preparation time for Doos Kung Pao Chicken with steamed jasmine rice & pak choi is between 25 and 40 minutes.
What is the total time required to make Doos Kung Pao Chicken with steamed jasmine rice & pak choi?
The total time required to make Doos Kung Pao Chicken with steamed jasmine rice & pak choi is between 40 and 55 minutes.
How many servings does Doos Kung Pao Chicken provide?
4 servings
What are the main ingredients in Doos Kung Pao Chicken?
Banhoek Chilli Oil Sachets, Chicken, Cornflour, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Kung Pao Sauce, Onion, Onions, Pak Choi, Peanuts, Piquanté Peppers
What is the nutritional information of Doos Kung Pao Chicken?
Calories: 923, Carbs: 112 grams, Fat: grams, Protein: 51.1 grams, Sugar: 12.5 grams, Salt: 756 grams
How do I prepare Doos Kung Pao Chicken?
CRISPY CHICKEN: Pat the chicken dry with paper towel and cut into bite-sized pieces. Place the cornflour in a bowl and season. Coat the chicken 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. Shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside. ALL TOGETHER NOW!: When the sauce is done, toss through the chicken, pak choi leaves, and the peppers until wilted and heated, 2-3 minutes. Season, remove from the heat, and set aside. KUNG PAO SAUCE: Return the pan to medium heat with a drizzle of oil. Fry the onion and pak choi stems until browned, 4-5 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and fry for 1-2 minutes (shifting constantly). Pour in the kung pao sauce, a sweetener (to taste), and 1 [2]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds. GRAB THE PLATES: Serve up a glorious bed of steaming rice and top with the saucy chicken. Drizzle with any remaining pan juices. Scatter over the nuts and finish with drizzles of chilli oil (to taste). GOLDEN PEANUTS: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside. SOME PREP: Rinse the pak choi, finely slice the pak choi stems and slice the leafy parts in half lengthways, keeping them separate from the stems. FLUFFY RICE: Rinse the rice and place it in a pot with 200ml [400ml]|#7DA0D7 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Doos Kung Pao Chicken?
Banhoek Chilli Oil Sachets, Chicken, Cornflour, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Kung Pao Sauce, Onion, Onions, Pak Choi, Peanuts, Piquanté Peppers
How many calories does Doos Kung Pao Chicken have?
923 calories
How much fat content does Doos Kung Pao Chicken have?
grams
Woolies Products in this dish
