Wednesday, February 13, 2013

Sponsored Post: Kung Wow Spicy Kung Pao Chicken Tenders

Chinese New Year began on Monday, February 10, and to help kick off the celebration Thai Kitchen and Simply Asia partnered with food bloggers to try some of their products.

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SP and I were looking for a quick meal after having a big lunch and this recipe for Kung Wow Spicy Kung Pao Chicken Tenders sounded like the perfect snack. From mixing the sauce to cooking the chicken, the whole thing took all of 15 minutes to prepare.

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Thai Kitchen and Simply Asia offer a complete line of Asian ingredients and convenience items, including sauces, curry pastes, rice noodles, fish sauce, coconut milk, noodle bowls, and more. Most items are gluten free and contain no artificial colors, flavors or MSG. Check out Thai Kitchen and explore their Asian cuisine ingredients.

I was pleasantly surprised by the flavor of the Kung Pao sauce. It wasn't overly spicy but added a pleasant heat to the chicken. The dipping sauce was the perfect compliment as well. The original recipe calls for either chicken tenders or chicken wings - I opted for the tenders because we had just purchased a club pack of chicken breasts at the store, but we both agreed the chicken wings would have been even better.

I'm including the recipe for both versions below. Obviously the tenders take much less time to prepare, which was perfect for our needs. However, wings would be a great alternative to the traditional Buffalo wings, a nice Asian twist perfect for celebrating the Chinese New Year.

Kung Wow Spicy Kung Pao Chicken Wings (or Tenders)
Slightly modified from Thai Kitchen/Simply Asia

1 pouch Simply Asia® Spicy Kung Pao Stir-Fry Sauce
2 pounds chicken wings (or breast tenders)
Cooking spray
1 Romaine heart, cut into large dice
Sweet Chili Dipping Sauce (recipe below)
2 scallions, thinly sliced

If using wings - Preheat an oven to 425 degrees. Line a baking sheet with parchment paper and place the wings in an even layer. Bake for 30 minutes, then baste the wings with some of the sauce. Bake for another 15 minutes, baste with sauce, bake for another 15 minutes.

If using tenders - Mix the stir-fry sauce with the chicken in a large bowl. Heat a non-stick skillet sprayed with cooking spray over medium high heat until smoking. Add chicken pieces in one layer. Cook, about 3 minutes per side, basting with more sauce as they cook. Flip, baste with more sauce and cook another 3 minutes or until cooked through.

Arrange the lettuce on a plate, top with the chicken pieces and dollop the Sweet Chili Dipping Sauce in the center. Garnish with the chopped scallion and serve immediately.

Sweet Chili Dipping Sauce
Recipe from Thai Kitchen/Simply Asia

1/2 cup mayo
1/2 cup sour cream
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 teaspoon fresh lime juice

Mix all the ingredients in a bowl until well blended. Cover and refrigerate until ready to serve. Store leftover sauce in the fridge.

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This sponsorship is brought to you by Thai Kitchen/Simply Asia whom I have partnered with for this promotion.
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  1. I should not have read this post right before lunch. I want this instead of my leftovers!

  2. Yum...this sounds delicious and so easy!!


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