Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is traditionally made with Sichuan peppercorns and dried red chilies, this Russian adaptation replaces them with more readily available ingredients like black pepper and paprika. The dish also incorporates Russian cooking techniques to enhance the flavors and textures. 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
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, cut into strips 2 bell peppers, cut into strips
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 100g (3.5 oz) roasted peanuts 100g (3.5 oz) roasted peanuts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the chicken pieces and cook until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and bell peppers. Cook until they start to soften.
4. 4.
   Add the minced garlic and grated ginger to the skillet. Cook for another minute.
5. 5.
   In a small bowl, whisk together the soy sauce, vinegar, honey, paprika, black pepper, and salt.
6. 6.
   Pour the sauce into the skillet and stir to coat the vegetables.
7. 7.
   Return the cooked chicken to the skillet and add the roasted peanuts. Stir well to combine.
8. 8.
   Cook for an additional 2-3 minutes, until everything is heated through.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into evenly sized pieces to ensure even cooking.
• Peanuts — If you prefer a crunchier texture, you can add the peanuts towards the end of the cooking process.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a few drops of hot sauce to the sauce mixture.
• If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger as a substitute.
• Adjust the amount of honey and vinegar according to your taste preference for sweetness and tanginess.
• Serve the Kung Pao Chicken with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Kung Pao Chicken hot, garnished with fresh cilantro. It pairs well with steamed rice or noodles. Add a side of pickled vegetables or a fresh cucumber salad to balance the flavors.

Presentation advice

Arrange the Kung Pao Chicken on a platter, ensuring that the vibrant colors of the bell peppers and the golden brown chicken are visible. Sprinkle some chopped peanuts and cilantro on top for an appealing presentation.