Kung Pao Chicken Kit for 4
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Not eligible for shipping to CanadaHan Dynasty’s famous Kung Pao Chicken is tossed in house-made sauce with peanuts, bell peppers, onions, and chili peppers. White rice is included on the side. Don’t forget to add on some of Han Dynasty’s signature spicy Dry Pepper Chicken Wings!
After spending time working in his mother’s flower shop, Han Dynasty founder Han Chiang decided to chase his dream of opening a restaurant that showcased the food of his father’s native Sichuan province. After taking out loans and mortgages, Han and his mother were able to save enough money to open Han Dynasty outside of Philly in 2007. It took off like wildfire, with a menu of authentic, fiery Sichuan specialties that immediately began to earn it accolades, including being named one of Philly’s Top 50 Restaurants. Their commitment to sharing the authentic cuisine and culture of China’s Sichuan province has led to additional locations in and around Philadelphia and in New York City, with more in the works.
This package serves 4 people and includes
- 2 bags Kung Pao Chicken, cooked (each 16 oz.)
- 1 bag White Rice (1.6 lbs.)
- Choose to add on Dry Pepper Chicken Wings!
- Each chicken wing weighs approx. 3.5 oz.
- 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
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!
Rice: Microwave Method
- Spread the Jasmine Rice evenly over a large plate or bowl (13 oz. = half bag, 26 oz. = whole bag).
- With a fork, carefully loosen up rice clumps then evenly douse water over the rice (3 ml for 13 oz. or half bag. 6 ml for 26 oz. or whole bag)
- Moisten a clean kitchen cloth or paper towel and cover the plate or bowl entirely.
- Microwave for 60 seconds and mix.
- Keep repeating for 3-4 minutes or until rice is piping hot.
Rice: Stovetop Method
- Spread the Jasmine Rice evenly over a medium pan (if reheating 16 oz. or half bag) or large pan (if reheating 32 oz. or whole bag).
- With a fork, carefully loosen up rice clumps then evenly douse water over the rice (3 ml for 13 oz. or half bag. 6 ml for 26 oz. or whole bag).
- Turn on the burner to medium heat and cover with lid to create steam.
- Let it warm up in the steam for 2 minutes and stir evenly.
- Cover with lid for another 3 minutes or until piping hot. Careful not to burn. If rice is drying, evenly add more water and keep mixing.
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!
- Kung Pao Chicken – Chicken, Dry Chili, White Scallion, Green And Red Bell Pepper, Onion, House Sauce, Mixed Jasmine Rice Grains. Allergens: Peanuts, Bell Peppers, Soy, Gluten
- Dry Pepper Chicken Wings – Chicken Wings, Dry Chili Pepper, Long Hot Peppers, Sichuan Peppercorn, Scallions. Allergens: Gluten
The Award-Winning Destination for Authentic Sichuan Cuisine
The Award-Winning Destination for Authentic Sichuan Cuisine
Han Chiang was born and raised in Taiwan, and at age 13 he moved with his parents to Lancaster County, PA. After dropping out of Drexel University and spending time working in his mother’s flower shop, he decided to chase his dream of opening a restaurant that showcased the food of his father’s native Sichuan province. After taking out loans and mortgages, Han and his mother, Lung Lung, were able to scrounge together enough money to open Han Dynasty in a small strip mall outside of Philadelphia on Mother’s Day 2007.
Han Dynasty took off like wildfire, and its menu of authentic, fiery Sichuan specialties immediately began to earn it accolades, including being named one of Philly’s Top 50 Restaurants in its first year. Since then, their commitment to sharing the authentic cuisine and culture of China’s Sichuan province has led to the opening of additional locations in and around Philadelphia and also in New York City, with more in the works. But at its heart, Han Dynasty remains a family business: Lung Lung grows Chinese vegetables for the restaurants in her garden, and Han’s father, Tao Pin, is a master calligrapher whose art can be seen hanging in every location. And now, for the first time, their signature dishes are shipping to your door!
