Kung Pao Chicken

Ingredients

In this Indo-style adaptation, we incorporate traditional Indian spices such as cumin, coriander, and turmeric to enhance the flavors of the dish. We also add a touch of heat with the use of red chili powder or fresh green chilies, giving it an extra kick. Additionally, we substitute some of the original ingredients with Indian alternatives to create a unique fusion of flavors. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 3-4 green chilies, sliced (adjust according to spice preference) 3-4 green chilies, sliced (adjust according to spice preference)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to spice preference) 1 teaspoon red chili powder (adjust according to spice preference)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon honey or jaggery (Indian cane sugar) 1 tablespoon honey or jaggery (Indian cane sugar)
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the sliced onions and sauté until they turn translucent.
3. 3.
   Add the minced garlic, grated ginger, and sliced green chilies. Stir-fry for a minute until fragrant.
4. 4.
   Add the chicken pieces to the wok and cook until they are browned on all sides.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, and red chili powder. Sprinkle this spice mixture over the chicken and stir well to coat.
6. 6.
   Add the diced bell peppers to the wok and continue to stir-fry for another 2-3 minutes.
7. 7.
   In a separate bowl, combine the soy sauce, vinegar, honey (or jaggery), and salt. Pour this sauce over the chicken and vegetables in the wok.
8. 8.
   Stir everything together and cook for an additional 2-3 minutes until the chicken is cooked through and the sauce has thickened slightly.
9. 9.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Green chilies — Adjust the amount of green chilies according to your spice preference.
• Soy sauce — Use low-sodium soy sauce if you prefer to reduce the sodium content.
• Vinegar — You can use white vinegar or apple cider vinegar as a substitute.
• Honey or jaggery — Adjust the sweetness according to your taste preference.

Tips & Tricks

• For an extra smoky flavor, you can add a pinch of smoked paprika to the spice mixture.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the wok during the last minute of cooking.
• Serve the Indo-style Kung Pao Chicken with steamed rice or naan bread for a complete meal.
• Feel free to add your favorite vegetables such as broccoli, carrots, or mushrooms to the stir-fry.
• To make it even spicier, you can add a few drops of hot sauce or sprinkle some crushed red pepper flakes.

Serving advice

Serve the Indo-style Kung Pao Chicken hot as a main dish with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the colorful stir-fried chicken and vegetables on a serving platter. Sprinkle some additional sliced green chilies and cilantro leaves on top for an appealing presentation.