Kung Pao Chicken
Kung Pao Chicken brings bold, modern flavour to the counter with a vibrant, ready-to-cook dish that delivers heat, crunch, and balance. Designed for butchers looking to offer something exciting and colourful, it offers strong visual appeal and reliable consistency.
The chicken is seasoned with Verstegen Tjap Tjoi Composition, adding warm, aromatic depth, while Verstegen Binding DS improves texture and locks in moisture for tender, juicy results. A mix of peppers, carrot, red onion, and peanuts adds crunch, colour, and instant shelf appeal. Verstegen Sambal Oelek introduces a clean chilli heat that builds warmth without overpowering the dish, appealing to customers who enjoy bolder flavours.
To finish, Verstegen Sweet & Sour Sauce adds tang, sweetness, and shine, creating a rich, glossy coating that delivers an authentic Kung Pao profile. Ideal for boilable vac bags, this dish cooks evenly, holds well after chilling, and performs consistently. Easy to produce and eye-catching in the display, it’s a high-impact meal solution that drives repeat sales.
Method
Mix together the Tjap Tjoi Composition & DS Bond.
Add to the chicken and combine.
Add the vegetables, Sambal Oelek and sauce and mix well.
Place in to a boilable vac bag and vacuum on 90% making sure the thickness of the bag with filling is no thicker than 2 inches to allow for even cooking.
Cook on 100% Steam 85°c for 1.5 hours.
Cool in blast chiller or iced water to 5-8°c within 1.5 hours of removing from oven.
When displaying, garnish with Verstegen Black & White Sesame Seeds, spring onion and Verstegen Star Anise.
Ingredients
1kg Diced Chicken Breast (1 inch dice)
20g Verstegen Tjap Tjoi Composition
10g Verstegen DS Bond
1 x 225g Tin Water Chestnuts (Drained)
1 x 225g Tin Bamboo Shoots (Drained)
200g Salted Peanuts
150g Red Onion (diced)
150g Diced Peppers
100g Carrot (sliced)
60g-90g Verstegen Sambal Oelek (Chilli Paste)
800g Verstegen Sweet & Sour Sauce
Verstegen Black Sesame Seeds (garnish)
Verstegen White Sesame Seeds (garnish)
Verstegen Star Anise (garnish)
Spring Onions (garnish)