Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is traditionally prepared with a variety of Chinese ingredients and cooking techniques, this fast food version simplifies the recipe to make it more accessible and convenient for quick service. The flavors remain true to the original, but the preparation steps and ingredients have been modified to suit the fast food style. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30ml) hoisin sauce 2 tablespoons (30ml) hoisin sauce
• 2 tablespoons (30ml) ketchup 2 tablespoons (30ml) ketchup
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5ml) ginger, grated 1 teaspoon (5ml) ginger, grated
• 1/2 teaspoon (2.5ml) crushed red pepper flakes 1/2 teaspoon (2.5ml) crushed red pepper flakes
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• 1 cup (150g) diced bell peppers (assorted colors) 1 cup (150g) diced bell peppers (assorted colors)
• 1/2 cup (75g) diced onion 1/2 cup (75g) diced onion
• 2 green onions, sliced 2 green onions, sliced
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 35g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, rice vinegar, hoisin sauce, ketchup, honey, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Mix well to make the marinade.
2. 2.
   Place the chicken pieces in a ziplock bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.
3. 3.
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
4. 4.
   Remove the chicken from the skillet and set aside. In the same skillet, add diced bell peppers, diced onion, and peanuts. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Return the cooked chicken to the skillet and pour the remaining marinade over it. Stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
6. 6.
   Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Bell peppers — Use a mix of colorful bell peppers for a visually appealing dish.
• Peanuts — Opt for roasted peanuts to add a crunchy texture to the dish.
• Soy sauce — Choose a low-sodium soy sauce if you prefer to reduce the salt content.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar.

Tips & Tricks

• For an extra kick of heat, add more crushed red pepper flakes.
• Customize the vegetables by adding other favorites like mushrooms or zucchini.
• Serve the Kung Pao Chicken over steamed rice or noodles for a complete meal.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last minute of cooking.
• Adjust the sweetness by adding more or less honey according to your taste preference.

Serving advice

Serve the Spicy Szechuan Chicken Stir-Fry hot, garnished with sliced green onions. Pair it with steamed rice or noodles for a satisfying fast food meal.

Presentation advice

Present the Kung Pao Chicken in a vibrant and colorful manner by arranging the stir-fried chicken, vegetables, and peanuts on a bed of steamed rice. Garnish with fresh cilantro leaves for an added touch of freshness.