Kung Pao chicken cooking trial
A familiar combination of chicken, dried chillies and peanuts. Bring your restaurant's version to discuss how the recipe could work on a Qianyi cooking robot.
- Menu direction
- Chinese chicken stir-fry
- Flavour discussion
- Chilli, sweetness and acidity
- Trial focus
- Chicken cuts, seasoning and target batch size
Ingredients to prepare
Chicken, dried chillies, roasted peanuts, spring onions, garlic, ginger and your finishing sauce.
Prepare the ingredients
Cut chicken into even bite-sized pieces. Portion dried chillies, garlic, ginger, spring onions and roasted peanuts separately.
Mix the finishing sauce
Mix the sauce to your preferred sweet, sour and savoury balance. Keep finishing sauce separate from anything used on raw chicken.
Stir-fry the chicken
Heat oil and stir-fry the chicken until cooked through, following your kitchen's food-safety procedure.
Add aromatics and sauce
Add the aromatics and dried chillies, then the finishing sauce. Stir to coat the chicken and bring the sauce to your target consistency.
Finish and plate
Fold in spring onions and roasted peanuts near the end to retain texture. Serve with steamed rice and vegetables.
Peanuts are part of this dish. Check sauces for soy and wheat, and manage allergens against the actual recipe.
Shared Chinese meals
A main dish for diners who enjoy bold seasoning, served alongside rice and lighter vegetable dishes.
Lunch bowls and set meals
Pair a portion with rice and vegetables for an individual lunch. Match the chilli level to your diners' preferences.
Canteen menu rotations
Consider it as a chicken option within a varied lunch menu. Clearly communicate peanut and sauce allergens at service.
