Dry Pepper Chicken Kit for 4

Tender chicken strips are dredged in Han Dynasty’s signature Sichuan batter and triple flash fried before being tossed with fresh long hot peppers and dry chilis. White rice is included on the side. Don’t forget to add on some of Han Dynasty’s signature spicy Dry Pepper Chicken Wings!

After spending time working in his mother’s flower shop, Han Dynasty founder Han Chiang decided to chase his dream of opening a restaurant that showcased the food of his father’s native Sichuan province. After taking out loans and mortgages, Han and his mother were able to save enough money to open Han Dynasty outside of Philly in 2007. It took off like wildfire, with a menu of authentic, fiery Sichuan specialties that immediately began to earn it accolades, including being named one of Philly’s Top 50 Restaurants. Their commitment to sharing the authentic cuisine and culture of China’s Sichuan province has led to additional locations in and around Philadelphia and in New York City, with more in the works.

MORE DETAILS

This package serves 4 people and includes

• 2 bags Fried Chicken Strips, cooked (each 16 oz.)
• 1 jar Dry Chili & Fresh Peppers (10 oz.)
• 1 bag White Rice (1.6 lbs.)
• Choose to add on Dry Pepper Chicken Wings!
  • Each chicken wing weighs approx. 3.5 oz.

INSTRUCTIONS / STORAGE

• Han Dynasty ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Ships frozen with ice packs, may thaw in transit.
• Upon arrival, store in the refrigerator for 1 day.
• For best results, reheat immediately. The longer they stay refrigerated, the less crispy they will be.
• If fully thawed, do not leave at room temperature for more than 1 hour.
• Do not freeze.

To Serve

Dry Pepper Chicken: Air Fryer Method (Recommended)

• Lightly coat air fryer tray with neutral oil or oil spray.
• Place thawed chicken onto the tray and spread evenly. For best results, make sure they’re not bunched together and no pieces are on top of others. Make separate batches if necessary.
• Put in the air fryer for 4-6 minutes or until desired crispy texture. Make sure it doesn’t burn. Set aside.
• Repeat the process with the chili and peppers but for 2-3 minutes or until desired crispy texture. Set aside.
• In a large bowl, combine and mix the chicken, chili, and peppers evenly.
• Serve onto a large bowl or plate and enjoy!

Dry Pepper Chicken: Stovetop Method

• Preheat oven to 450 F.
• Spread all chicken strips onto baking pan making sure they do not bunch up (highly recommended for best results: Place chicken strips on a baking rack so air circulates evenly and excess oil drips down for maximum crispy texture).
• On a separate smaller baking tray, spread chili and peppers evenly.
• Place both sheets in preheated oven.
• Reheat chili and peppers for 4-5 minutes or until desired crispy texture. Set aside.
• Reheat chicken strips for 10-12 minutes or until desired crispy texture. Set aside.
• In a large bowl, combine and mix the chicken, chili, and peppers evenly.
• Serve onto a large bowl or plate and enjoy!

Rice: Microwave Method

• Spread the Jasmine Rice evenly over a large plate or bowl (13 oz. = half bag, 26 oz. = whole bag).
• With a fork, carefully loosen up rice clumps then evenly douse water over the rice (3 ml for 13 oz. or half bag. 6 ml for 26 oz. or whole bag)
• Moisten a clean kitchen cloth or paper towel and cover the plate or bowl entirely.
• Microwave for 60 seconds and mix.
• Keep repeating for 3-4 minutes or until rice is piping hot.

Rice: Stovetop Method

• Spread the Jasmine Rice evenly over a medium pan (if reheating 16 oz. or half bag) or large pan (if reheating 32 oz. or whole bag).
• With a fork, carefully loosen up rice clumps then evenly douse water over the rice (3 ml for 13 oz. or half bag. 6 ml for 26 oz. or whole bag).
• Turn on the burner to medium heat and cover with lid to create steam.
• Let it warm up in the steam for 2 minutes and stir evenly.
• Cover with lid for another 3 minutes or until piping hot. Careful not to burn. If rice is drying, evenly add more water and keep mixing.

Chicken Wings: Air Fryer Method (Recommended)

• Lightly coat air fryer tray with neutral oil or oil spray.
• Place thawed wings onto the tray and spread evenly. For best results, make sure they’re not bunched together. Make separate batches if necessary.
• Put in the air fryer for 4-6 minutes at 390 F or until desired crispy texture. Make sure it doesn’t burn.
• Serve on a large bowl or plate.
• Enjoy!

Chicken Wings: Oven Method

• Preheat oven to 450 F.
• Spread all wings onto baking pan making sure they do not bunch up. Place wings on a baking rack so air circulates evenly and excess oil drips down for maximum crispy texture.
• Add tray to the oven. Reheat wings for 12-16 minutes or until desired crispy texture.
• Serve on a large bowl or plate.
• Enjoy!

Ingredients

• Dry Pepper Chicken – Chicken, Dry Pepper, Long Hot Pepper, White Scallion, Milled Rice, Special Sauce, Mixed Jasmine Rice Grains. Allergens: Soy, Gluten, Egg
• Dry Pepper Chicken Wings – Chicken Wings, Dry Chili Pepper, Long Hot Peppers, Sichuan Peppercorn, Scallions. Allergens: Gluten