A chinese style spicy sweet & sour sauce with chilli, star anise and szechuan pepper.Restaurant quality. Vibrant & punchy. Serve 2-3 in 15 mins. This tantalising and tingly kung pao sauce is delicious with chicken, prawns or vegetables. Chilli rating - hot - 3. No artificial flavours, colours or preservatives. Suitable for Vegetarians.Our Asian Sauce Kits are truly versatile and come tailored with whole spices for distinctive flavour. Follow the simple 3-step instructions inside this pack for a delicious, restaurant quality dish in just 15 minutes! Subtle notes of fennel and star anise, the signature tingle of Szechuan peppercorns, and the tang of tomatoes and vinegar all marry to make a tantalising kung pao sauce. This vibrant dish perfectly encompasses the five flavour profiles of Chinese cuisine - sweet, bitter, sour, spicy and salty. Simply add the dried whole spices from the spice sachet for a delicious flourish of flavour. Sauce Facts Kung Pao Chicken is a popular choice when ordering from a Chinese restaurant, but its origins are found further afield, in the Sichuan province of southwestern china. Early legend says that this dish left a great impression on ding baozhen, governor of Sichuan province, when cooked for him as a boy. His penchant for kung pao chicken led to its eventual popularity across the world. Our rendition sings the praises of the bold Szechuan pepper, the sweetness of tomato and aromatic spices from our tailored spice mix.
For allergens, including Cereals containing Gluten, see ingredients in bold.
Lifestyle
Suitable for Vegetarians
Allergy advice
May Contain Celery
May Contain Milk
May Contain Mustard
May Contain Nuts
May Contain Peanuts
May also contain Celery, Milk, Mustard, Nuts and Peanuts.
Additives
Free From Artificial Colours
Free From Artificial Flavours
Free From Artificial Preservatives
Warnings
DO NOT USE IF POUCH IS BLOATED OR LEAKING.
. This pouch contains approximately 2 portions
Typical values
(as sold) Per 100g
Energy
388kJ
Energy
92kcal
Fat
2.1g
Of which Saturates
0.5g
Carbohydrate
17.6g
Of which Sugars
12.0g
Fibre
<0.5g
Protein
<0.5g
Salt
1.58g
Preparation and Usage
3 Simple steps Heat spices Add fresh ingredients and base sauce Stir in main sauce and simmer Spicy kung pao recipe Bits to buy: 275g Skinless, boneless, chicken, seafood or vegetables 1/2 Red pepper (chunky dice) 1/2 Medium onion (chunky dice) 2 Spring onions (chunky dice) 25g Peanuts (optional) From your cupboard: 1 tbsp vegetable or olive oil For step-by-step cooking instructions and tailor-to-taste tips, see the inside of this sleeve. Preparation: Cut the meat, vegetables or prawns into generous pieces. If you don't like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively, if you left the spices whole, remove them with a spoon before serving. 1. Heat 1 tbsp of oil in a small pan, add the spices and cook for 20 seconds then add, diced onion, and cook till soft. 2. Add the chicken, seafood or vegetables, and brown lightly before adding base sauce. Simmer for 2-3 minutes. 3. Add diced peppers and cook till soft and till the protein is cooked through. Then stir in the main sauce and simmer for another 2-3 minutes. Serves 2-3 with pineapple fried rice, noodles or Asian greens. As appliances may vary, these are guidelines only. Tailor to Taste Use these handy tips to customise your dish: - Add a handful of diced fresh chilli to really add a kick. - Add base sauce to diced chicken and leave aside for 5 minutes to marinade before cooking to lock in flavour. - Add diced celery and green peppers for a change.
Origin Information
Country of Origin: India
Packed In: India
Disclaimer
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Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
