Haute Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is known for its bold and fiery flavors, this haute cuisine adaptation focuses on enhancing the complexity and presentation of the dish. We elevate the ingredients, refine the cooking techniques, and introduce subtle nuances to create a more refined and sophisticated dining experience. 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) chicken stock 1/2 cup (120ml) chicken stock
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) hoisin sauce 1 tablespoon (15ml) hoisin sauce
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) cornstarch 1 tablespoon (15ml) cornstarch
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• 1/2 cup (50g) diced red bell pepper 1/2 cup (50g) diced red bell pepper
• 1/2 cup (50g) diced green bell pepper 1/2 cup (50g) diced green bell pepper
• 1/2 cup (50g) diced onion 1/2 cup (50g) diced onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5g) grated ginger 1 teaspoon (5g) grated ginger
• 1 teaspoon (5g) Sichuan peppercorns 1 teaspoon (5g) Sichuan peppercorns
• 1 teaspoon (5g) chili flakes 1 teaspoon (5g) chili flakes
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together the chicken stock, soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, and cornstarch. Set aside.
2. 2.
   Heat a large skillet or wok over medium-high heat. Add the Sichuan peppercorns and chili flakes. Toast for 1-2 minutes until fragrant.
3. 3.
   Add the chicken to the skillet and stir-fry until cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the diced bell peppers, onion, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. 5.
   Return the cooked chicken to the skillet and pour in the sauce mixture. Stir well to coat the chicken and vegetables.
6. 6.
   Add the roasted peanuts and continue cooking for another 2-3 minutes until the sauce thickens.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Haute Kung Pao Chicken hot with steamed jasmine rice or noodles.

Treat your ingredients with care...

• Chicken breast — For a more tender result, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• Sichuan peppercorns — Toasting the peppercorns before using them enhances their flavor. Crush them lightly using a mortar and pestle for a subtle heat.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Hoisin sauce — If you prefer a sweeter flavor, add an extra teaspoon of honey to the sauce.

Tips & Tricks

• For an extra touch of elegance, garnish the dish with edible flowers or microgreens.
• Adjust the level of spiciness by increasing or decreasing the amount of chili flakes.
• For a vegetarian option, substitute the chicken with tofu or seitan.
• Serve the Haute Kung Pao Chicken in individual bowls for an elegant presentation.
• Pair this dish with a crisp and aromatic white wine, such as a Riesling or Gewürztraminer.

Serving advice

Serve the Haute Kung Pao Chicken as a main course, accompanied by steamed jasmine rice or noodles. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Create an elegant presentation by arranging the Haute Kung Pao Chicken on a white plate. Drizzle a small amount of the sauce around the plate for a decorative touch. Garnish with a sprig of fresh cilantro and a sprinkle of crushed Sichuan peppercorns.