| | |  | Meat Dishes | Home » » » Wanchai Ferry Kung Pao Chicken, 12.8-Ounce Box (Pack of 6) | | | | | | | Description: | | In this movement, the agile mind meets the might of the arm. Kung Pao Chicken, enlivened with spices, and stirred & fried with crunchy toasted peanuts. A true bow in the wok master's apron. | | | Features: | |
• Pack of 6, 12.8-ounce box
• Kit includes long grain white rice; kung pao sauce; roasted peanuts; red chilies
• Kung pao chicken flavor
• Chicken to be added
| | | Product Details: | | | Product Weight:
| 76.8 Ounces | | Package Length:
| 7.9 inches | | Package Width:
| 4.4 inches | | Package Height:
| 3.7 inches | | Package Weight:
| 0.9 pounds | | Average Customer Rating:
|  based on 10 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 10 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
WOWAug 15, 2008
By Neil M. Stewart
This is my favorite Chinese meal. So good I don't mind the fact that you make it yourself (not that it is hard with this idiot proof kit). The flavors are wonderful. Last time I got kung pao chicken from a place near me it was mostly zucchini and carrots. This kit delivers superior flavor. I stir fry my chicken in chili oil then follow the directions, perfect everytime. I use chicken thighs instead of breasts to be more authentic. I buy this all the time now. The Cashew one is good too but slightly more complicated.
2 of 2 found the following review helpful:
Darn Good Stand-alone or as a Starter KitMar 20, 2008
By retrodog
This is an excellent product. I cooked the rice in my Samsung Fuzzy Logic rice cooker and it was superb. The included peppers can be diced or mixed in any way to get whatever level of heat you like. Be warned though, they are indeed extremely hot.
The first time I tried this, I just used the included ingredients and it was pretty darn good. For the second time I cut up some mushrooms, green bell pepper, and onion. At that point this became better than many of the restaurant versions that I've tried. Not necessarily the best... but pretty darn close. I liked it so much that I ordered the 12-pack from Amazon.
Buy a single at the grocery store and try it if you like. I'm pretty sure you'll be back here to buy a box full.
1 of 1 found the following review helpful:
 Good for a packaged meal, but a recipe is betterSep 02, 2009
By steveg
"steveg"
I purchased this product at my local superstore recently, even though I didn't think it could compare with a wonderful recipe I've been using. While the Wanchai Ferry Kung Pao Chicken dinner kit is pretty good for a packaged meal, I think if you make it from scratch (not that much more effort) it will be cheaper and tastier. For several years I had been trying to find a good Kung Pao Chicken recipe, but to me the ones I found seemed like they were missing something, not that I've had good Kung Pao Chicken in my hometown, despite the individuals making it. Since this Wanchai Ferry product isn't currently available on Amazon, why not give it a try?
Gong Bao Ji Ding / Kung Pao Chicken With Peanuts -- from Fuchsia Dunlop's wonderful Sichuan Cookbook -- Land of Plenty: A Treasury of Authentic Sichuan Cooking
This recipe is also available on her web site, on NPR ('Savoring The Spice In Kung Pao Chicken' - an audio segment with a reporter having fun learning how to make the dish from a chef at the Sichuan Higher Institute of Cuisine in Chengdu, China) and on another food related web site.
[...]
Perhaps the reason for the success of this dish is the quality of the ingredients and the wonderful balance of sweet, sour, hot and numbing sensations. Numbing? You've probably have never had a 'numbing' Chinese dish before, unless you're lucky enough to have a good Chinese restaurant in your vicinity, but this is one of the qualities which make it authentic.
Here are the some of the ingredients you will need, which are most likely not available locally, but worth finding --
Szechuan Peppercorns 4 oz.
Pearl River Bridge Superior Dark Soy Sauce, 16.9-Ounce Bottle (Pack of 2)
Pearl River Bridge Superior Light Soy Sauce, 16.9-Ounce Bottle (Pack of 2)
Kadoya - Pure [Toasted] Sesame Oil 5.5 Oz.
Shaoxing Rice Wine
Gold Plum Chinkiang Black Rice Vinegar
Tien Tsin Chinese Chile Pepper
If you can get to an Asian market you will find them at considerable savings than Amazon is able to sell them for, you won't need to buy in bulk, and will have plenty of ingredients left over for probably twelve or more Kung Pao chicken dishes at a comparable price of the six Wanchai Ferry dinner kits, or less. For single bottles of the soy sauce and the rest of the above ingredients, I don't think you'll pay more than fifteen-twenty at an Asian market. The most expensive ingredient is the sesame oil. You could easily make twice as many meals from this than if you were to buy the 6-pack of Wanchai Ferry kits.
Szechuan/Sichuan Peppercorns (actually a dried berry from the prickly ash tree) give the dish its numbing quality. I usually heat Spectrum Organics' Unrefined Peanut Oil (which has a wonderful peanutty aroma and taste) over low heat, season the oil with Tien Tsin dried chile peppers and Sichuan peppercorns (with any black seeds removed), and remove the chiles and peppercorns before they get dark and continue the recipe with the spicy oil. For a full sensory assault you might want to briefly pan roast the Sichuan peppercorns (without any oil) before starting the recipe, crush them in a mortar and pestle, remove any husks with a fine wire mesh strainer and use one-third to one-half the Sichuan peppercorn amount in powder form. In addition to this, you might want to also crush say, several Tien Tsin dried chile peppers, including seeds (until you determine how much you can handle) in a mortar and pestle, mix this with the powdered Sichuan peppercorn and briefly season the peanut oil before cooking the chicken. Perhaps a ratio of 2:1 Tien Tsin chile pepper powder to Sichuan peppercorn powder. You will definitely need to turn on your overhead exhaust fan when seasoning the oil as the fumes will be pretty potent. This will not be as necessary if you don't crush the chile peppers and use whole Sichuan peppercorns, then the end result won't be quite as spicy. In any case, it will be worth it, though you really might be better off just following the directions for the first time! After seasoning the peanut oil, I usually cook the cut and marinated chicken for a minute or so (depending on whether you're using an iron wok and high heat) to get a good sear before stir-frying.
Regarding the other ingredients listed above -- the Dark Soy Sauce is VERY thick and a little goes a long way, while the Light Soy Sauce is not of the low-sodium variety. Just don't think that trying this recipe with 'La Choy' (or any 'soy sauce' with Hydrolyzed Soy Protein) is going to be worth your efforts.
The rest of the ingredients (garlic, ginger, scallions, salt, corn starch, sugar, peanuts, chicken stock (or water), and chicken) should be available locally. In addition to scallions, I usually add sweet green and red peppers.
You also might want to wash your rice several times before cooking it to remove excess starch, so the grains will be separate. (Unfortunately, you also wash away vitamins and nutrients from the rice.) I usually add a teaspoon of peanut oil to the cooking water. The Wanchai Ferry instructions didn't suggest this and the rice was very sticky.
I hope this recipe and ingredient list (and the effort acquiring all of it) is worth your time and becomes a new favorite, until the very popular Wanchai Ferry Kung Pao Chicken dinner kit is available again -- though I doubt you'll go back.
1 of 1 found the following review helpful:
Excellent Kung Pao ChickenJul 02, 2008
By Tambrie L. Robinson
This product is wonderful. I am living abroad and miss Asian food so much. This is an easy way to get it since Asian Restaurants are not prevalent here. I would recommend it to anyone wanting an easy but very tasty American Asian meal.
So good!Apr 07, 2010
By June Evans
OMG! Wanchai Ferry Kung Pao chicken mix is just as good, if not better than most restaurants.
I agree with the reviewer who stated it's as good PF Changs. I live in Indiana but was raided in
California and I miss really good, authentic chinese food and Wanchai has satisfied my search and
taste. I am so happy. And it's easy to make. The only thing I do different is use brown rice
for health reasons.
See all 10 customer reviews on Amazon.com
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