Chinese Classics Kit for 4 - Choose Your Own

• Ships frozen with ice packs, may thaw in transit.
• Upon arrival, store in the refrigerator for 2 days.
• For best results, reheat immediately. The longer they stay refrigerated, the less crispy they will be.
• If fully thawed, do not leave at room temperature for more than 1 hour.
• Do not freeze.

To Serve

Dry Pepper Chicken: Air Fryer Method (Recommended)

• Lightly coat air fryer tray with neutral oil or oil spray.
• Place thawed chicken onto the tray and spread evenly. For best results, make sure they’re not bunched together and no pieces are on top of others. Make separate batches if necessary.
• Put in the air fryer for 4-6 minutes or until desired crispy texture. Make sure it doesn’t burn. Set aside.
• Repeat the process with the chili and peppers but for 2-3 minutes or until desired crispy texture. Set aside.
• In a large bowl, combine and mix the chicken, chili, and peppers evenly.
• Serve onto a large bowl or plate and enjoy!

Dry Pepper Chicken: Stovetop Method

• Preheat oven to 450 F.
• Spread all chicken strips onto baking pan making sure they do not bunch up (highly recommended for best results: Place chicken strips on a baking rack so air circulates evenly and excess oil drips down for maximum crispy texture).
• On a separate smaller baking tray, spread chili and peppers evenly.
• Place both sheets in preheated oven.
• Reheat chili and peppers for 4-5 minutes or until desired crispy texture. Set aside.
• Reheat chicken strips for 10-12 minutes or until desired crispy texture. Set aside.
• In a large bowl, combine and mix the chicken, chili, and peppers evenly.
• Serve onto a large bowl or plate and enjoy!

Lo Mein: For Jucier Outcome

• In a medium pot, bring 2 liters of water to a boil.
• Place thawed bag of Lo Mein into a second medium pot and pour the boiling water into it (to avoid the first pot’s hot surface from possibly melting the bag).
• Turn on the burner to medium heat for the second pot and keep at a low simmer. If the bag is floating too much, you can poke a TINY hole with a needle or knife on the surface above water to let air escape (be careful to keep the hole above water).
• Let it warm up in the hot water bath for 8-10 minutes.
• Carefully remove bag from hot water.
• Cut open bag and pour delicious Lo Mein into a serving bowl.
• Enjoy!

Lo Mein: For Dryer Outcome

• Pre-heat medium pan in medium high heat then coat with a thin layer of neutral cooking oil.
• Open bag of Lo Mein and spread noodles evenly over pan surface.
• Leave it for 30 – 45 seconds (depending on desired dryness. Make sure it doesn’t burn).
• Move noodles and stir in pan constantly until all the Lo Mein is re-heated evenly
• Transfer onto a serving bowl and enjoy!

Lo Mein: For Fastest Outcome

• Spread Lo Mein onto large round plate and place in the microwave.
• Heat for 3 minutes, take out and mix evenly
• Return to microwave and heat for another 3 or more minutes depending on your microwave settings
• Transfer to serving bowl or plate and enjoy!

Kung Pao Chicken: For Jucier Outcome

• In a medium pot, bring 2 liters of water to a boil.
• Place thawed bag of Kung Pao Chicken into a second medium pot and pour the boiling water into it (to avoid the first pot’s hot surface from possibly melting the bag).
• Turn on the burner to medium heat for the second pot and keep at a low simmer. If the bag is floating too much, you can poke a TINY hole with a needle or knife on the surface above water to let air escape (be careful to keep the hole above water).
• Let it warm up in the hot water bath for 10-12 minutes.
• Carefully remove bag from hot water.
• Cut open bag and pour delicious Kung Pao Chicken into a serving bowl.
• Enjoy!

Kung Pao Chicken: For Dryer Outcome

• Pre-heat medium pan in medium heat.
• Open bag of Kung Pao Chicken and spread evenly over pan surface.
• Add a tiny bit of water (about 25-50 ml) to create steam and cover tightly with lid.
• Let it steam for 3-4 minutes then remove the lid and try one piece of chicken making sure it is properly reheated.
• Stir until sauce is reduced to desired consistency. Make sure not to burn.
• Transfer onto serving bowl and enjoy!

Kung Pao Chicken: For Fastest Outcome

• Spread the chicken into a large round bowl and place in microwave.
• Heat for 3 minutes, take out, and mix evenly.
• Return to microwave and heat for another 3 or more minutes depending on your microwave settings. Keep checking until piping hot.
• Transfer to serving bowl and enjoy!

Mapo Tofu: For Saucier Outcome

• In a medium pot, bring 2 liters of water to a boil.
• Place thawed bag of Mapo Tofu into a second medium pot and pour the boiling water into it (to avoid the first pot’s hot surface from possibly melting the bag).
• Turn on the burner to medium heat for the second pot and keep at a low simmer. If the bag is floating too much, you can poke a TINY hole with a needle or knife on the surface above water to let air escape (be careful to keep the hole above water).
• Let it warm up in the hot water bath for 12-14 minutes.
• Carefully remove bag from hot water.
• Cut open bag and pour delicious Mapo Tofu into a serving bowl.
• Top with scallions.
• Enjoy!

Mapo Tofu: For Concentrated Outcome

• Pre-heat medium pan in medium heat.
• Open bag of Mapo Tofu and spread evenly over pan surface.
• Keep pan over medium heat and cover tightly with lid.
• Let it steam for 3-4 minutes then remove the lid and try one piece of tofu making sure it is properly reheated.
• Stir until sauce is reduced to desired consistency. Make sure not to burn.
• Transfer onto serving bowl and top with scallions.
• Enjoy!

Mapo Tofu: For Fastest Outcome

• Spread the pouch content onto large round bowl and place in microwave.
• Heat for 3 minutes, take out, and mix evenly.
• Return to microwave and heat for another 5 or more minutes depending on your microwave settings. Keep checking until piping hot.
• Transfer onto serving bowl and top with scallions.
• Enjoy!

Three Cup Chicken: For Jucier Outcome

• In a medium pot, bring 2 liters of water to a boil.
• Place thawed bag of Three Cup Chicken into a second medium pot and pour the boiling water into it (to avoid the first pot’s hot surface from possibly melting the bag).
• Turn on the burner to medium heat for the second pot and keep at a low simmer. If the bag is floating too much, you can poke a TINY hole with a needle or knife on the surface above water to let air escape (be careful to keep the hole above water).
• Let it warm up in the hot water bath for 10-12 minutes.
• Carefully remove bag from hot water.
• Cut open bag and pour delicious Three Cup Chicken into a serving bowl.
• Top with scallions and basil.
• Enjoy!

Three Cup Chicken: For Dryer Outcome

• Pre-heat medium pan in medium heat.
• Open bag of Three Cup Chicken and spread evenly over pan surface.
• Add a tiny bit of water (about 50-100 ml) to create steam and cover tightly with lid.
• Let it steam for 3-4 minutes then remove the lid and try one piece of chicken making sure it is properly reheated.
• Stir until sauce is reduced to desired consistency. Make sure not to burn.
• Transfer to serving bowl and top with scallions and basil.
• Enjoy!

Three Cup Chicken: For Fastest Outcome

• Spread the chicken into a large round bowl and place in microwave.
• Heat for 3 minutes, take out, and mix evenly.
• Return to microwave and heat for another 3 or more minutes depending on your microwave settings. Keep checking until piping hot.
• Transfer to serving bowl and top with scallions and basil.
• Enjoy!

Dan Dan Noodles

• In a medium or large pot, bring to boil enough water to cover the noodles (depends if cooking individual portions or ALL noodles at once).
• Fine chop scallions and set aside.
• Empty minced pork or pickled chinese greens onto bowls and microwave 1-2 minutes to reheat.
• Once water is boiling, drop noodles into water and stir so they don’t stick together.
• Keep stirring and cook for 30 seconds for al dente or longer based on preference.
• Place large colander over sink and strain pot. Shake off excess water from noodles.
• Transfer cooked noodles onto large round bowl.
• Open bags of sesame paste, sweet soy, chili oil (careful with spicy level) and pour over noodles.
• Top reheated minced pork or pickled chinese greens and fresh-cut scallions onto noodles.
• With tongs or two large spoons, carefully toss and mix all the contents until noodles are evenly coated. Pay special attention to sauces that may have settled on the bottom.
• Serve and enjoy!

Shrimp: Air Fryer Method (Recommended)

• Lightly coat air fryer tray with neutral oil or oil spray
• Place thawed jumbo shrimp on a baking tray and spread evenly. For best results, make sure they’re not touching. Make separate batches if necessary
• Put in the air fryer for 6-8 minutes or until desired crispy texture. Set aside
• Repeat the process with fried onions but for 2-5 minutes or until desired crispy texture. Set aside.
• Unwrap the fresh lettuce and form a bed over a large serving bowl or plate.
• Place the jumbo shrimp on bed of lettuce.
• Sprinkle fried onions over jumbo shrimp and enjoy!

Shrimp: Stovetop Method

• Preheat oven to 450 F.
• Spread all jumbo shrimp onto baking pan making sure they do not touch (For best result, place them on a baking rack so air circulates evenly).
• On a separate smaller baking tray, spread the fried onions evenly.
• Place both trays in the preheated oven.
• Bake fried onions for 5-8 minutes or until desired crispy texture. Set aside.
• Bake jumbo shrimps for 12-16 minutes or until desired crispy texture. Set aside.
• Unwrap the fresh lettuce and form a bed over a large serving bowl or plate.
• Place the jumbo shrimp on bed of lettuce.
• Sprinkle fried onions over jumbo shrimp and enjoy!

Chicken Wings: Air Fryer Method (Recommended)

• Lightly coat air fryer tray with neutral oil or oil spray.
• Place thawed wings onto the tray and spread evenly. For best results, make sure they’re not bunched together. Make separate batches if necessary.
• Put in the air fryer for 4-6 minutes at 390 F or until desired crispy texture. Make sure it doesn’t burn.
• Serve on a large bowl or plate.
• Enjoy!

Chicken Wings: Oven Method

• Preheat oven to 450 F.
• Spread all wings onto baking pan making sure they do not bunch up. Place wings on a baking rack so air circulates evenly and excess oil drips down for maximum crispy texture.
• Add tray to the oven. Reheat wings for 12-16 minutes or until desired crispy texture.
• Serve on a large bowl or plate.
• Enjoy!