Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its bold spiciness and use of Szechuan peppercorns, this Japanese adaptation incorporates a touch of sweetness and umami flavors. Additionally, we will be using Japanese ingredients such as soy sauce, mirin, and ginger to enhance the dish's Japanese essence. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small onion, diced 1 small onion, diced
• 1/2 cup unsalted peanuts 1/2 cup unsalted peanuts
• 2 green onions, sliced 2 green onions, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/2 teaspoon red pepper flakes (adjust to taste) 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 2.5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together soy sauce, mirin, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes. Set aside.
2. 2.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
4. 4.
   Add chicken pieces to the skillet and cook until browned and cooked through, about 5-6 minutes.
5. 5.
   Remove the chicken from the skillet and set aside.
6. 6.
   In the same skillet, add diced red and green bell peppers, and onion. Stir-fry for 3-4 minutes until slightly softened.
7. 7.
   Return the cooked chicken to the skillet and add the prepared sauce. Stir well to coat the chicken and vegetables.
8. 8.
   Add unsalted peanuts and sliced green onions to the skillet. Stir-fry for an additional 2 minutes.
9. 9.
   Season with salt to taste.
10. 10.
    Remove from heat and serve hot.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Ginger — Grate the ginger finely to release its flavor.
• Peanuts — If you have a peanut allergy, you can substitute them with cashews or almonds.
• Red pepper flakes — Adjust the amount according to your desired level of spiciness.
• Soy sauce — Use low-sodium soy sauce if you prefer to reduce the sodium content.

Tips & Tricks

• For an extra kick of heat, add a few drops of Japanese chili oil to the stir-fry.
• If you prefer a thicker sauce, increase the amount of cornstarch in the sauce mixture.
• Serve the Kung Pao Chicken over steamed rice or noodles for a complete meal.
• Feel free to add other vegetables such as mushrooms or snow peas for added texture and flavor.
• To save time, you can marinate the chicken in the sauce mixture for 30 minutes before cooking.

Serving advice

Serve the Kung Pao Chicken hot, garnished with additional sliced green onions and a sprinkle of sesame seeds. Pair it with steamed rice or noodles to soak up the delicious sauce.

Presentation advice

Arrange the stir-fried chicken and vegetables on a platter, allowing the vibrant colors to shine through. Garnish with fresh cilantro leaves for an added touch of freshness.