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
Kung Pao Chicken
with steamed jasmine rice & green beans
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
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
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).
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).
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).
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).
Frequently Asked Questions
What is the preparation time for Kung Pao Chicken?
The preparation time for Kung Pao Chicken with steamed jasmine rice & green beans is between 25 and 40 minutes.
What is the total time required to make Kung Pao Chicken with steamed jasmine rice & green beans?
The total time required to make Kung Pao Chicken with steamed jasmine rice & green beans is between 35 and 55 minutes.
How many servings does Kung Pao Chicken provide?
4 servings
What are the main ingredients in Kung Pao Chicken?
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
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?
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
How many calories does Kung Pao Chicken have?
967 calories
How much fat content does Kung Pao Chicken have?
grams
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