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Best of Han Dynasty for 6-8 by Han Dynasty
SERVES
6-8
Best of Han Dynasty for 6-8 by Han Dynasty - Alternate image 1
Han Dynasty
Han Dynasty
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Best of Han Dynasty for 6-8

$125.95
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This is a tasting of four dishes that put Han Dynasty on the map: Dan Dan Noodles, Dry Pepper Chicken, Salt & Pepper Shrimp, and Dry Pepper Chicken Wings! A jar of Han Dynasty’s signature Chili Prime sauce is also included as a gift.

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.

This package serves 6-8 people and includes

  • Dan Dan Noodles
    • 1 bag Flour Noodles, uncooked (8 oz.)
    • Topping, your choice (approx. 2 oz.)
    • Housemade Chili Oil (1 oz.)
    • Sweet Soy Sauce (1 oz.)
    • Sesame Paste (3 oz.)
    • Fresh Scallions (approx. 1 oz.)
  • Dry Pepper Chicken
    • 1 bag Fried Chicken Strips, cooked (16 oz.)
    • 1 jar Dry Chili & Fresh Peppers (10 oz.)
  • Salt & Pepper Shrimp
    • 1 bag Breaded Jumbo Shrimp, cooked (16 oz.)
    • 1 bag White Rice (1.6 lbs.)
    • Fried Onion Crisps (8 oz.)
    • Shredded Lettuce (approx. 2 oz.)
  • 12 Dry Pepper Chicken Wings (3.5 oz.)
  • 1 bottle Chili Prime (7 oz.)
  • Ships frozen with ice packs, may thaw in transit.
  • Upon arrival, store in the refrigerator for 2 days.
  • 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

Dan Dan Noodles

  • In a medium or large pot, bring to boil enough water to cover the noodles (depends if cooking individual portions or ALL noodles at once).
  • Fine chop scallions and set aside.
  • Empty minced pork or pickled chinese greens onto bowls and microwave 1-2 minutes to reheat.
  • Once water is boiling, drop noodles into water and stir so they don’t stick together.
  • Keep stirring and cook for 30 seconds for al dente or longer based on preference.
  • Place large colander over sink and strain pot. Shake off excess water from noodles.
  • Transfer cooked noodles onto large round bowl.
  • Open bags of sesame paste, sweet soy, chili oil (careful with spicy level) and pour over noodles.
  • Top reheated minced pork or pickled chinese greens and fresh-cut scallions onto noodles.
  • With tongs or two large spoons, carefully toss and mix all the contents until noodles are evenly coated. Pay special attention to sauces that may have settled on the bottom.
  • Serve 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!

Shrimp: Air Fryer Method (Recommended)

  • Lightly coat air fryer tray with neutral oil or oil spray
  • Place thawed jumbo shrimp on a baking tray and spread evenly. For best results, make sure they’re not touching. Make separate batches if necessary
  • Put in the air fryer for 6-8 minutes or until desired crispy texture. Set aside
  • Repeat the process with fried onions but for 2-5 minutes or until desired crispy texture. Set aside.
  • Unwrap the fresh lettuce and form a bed over a large serving bowl or plate.
  • Place the jumbo shrimp on bed of lettuce.
  • Sprinkle fried onions over jumbo shrimp and enjoy!

Shrimp: Stovetop Method

  • Preheat oven to 450 F.
  • Spread all jumbo shrimp onto baking pan making sure they do not touch (For best result, place them on a baking rack so air circulates evenly).
  • On a separate smaller baking tray, spread the fried onions evenly.
  • Place both trays in the preheated oven.
  • Bake fried onions for 5-8 minutes or until desired crispy texture. Set aside.
  • Bake jumbo shrimps for 12-16 minutes or until desired crispy texture. Set aside.
  • Unwrap the fresh lettuce and form a bed over a large serving bowl or plate.
  • Place the jumbo shrimp on bed of lettuce.
  • Sprinkle fried onions over jumbo shrimp 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!
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