Soulful Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is known for its fiery Sichuan flavors, our soulful adaptation infuses it with the comforting elements of soul food. We incorporate traditional soul food ingredients and cooking techniques to create a unique twist on this beloved Chinese dish. The result is a harmonious blend of flavors that will satisfy your soul. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch (2.5cm) piece of ginger, grated 1-inch (2.5cm) piece of ginger, grated
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 1 tablespoon (15ml) hot sauce 1 tablespoon (15ml) hot sauce
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5ml) cornstarch 1 teaspoon (5ml) cornstarch
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 4g)
• Carbohydrates: 14g (Sugars: 7g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. 2.
   Add the chicken pieces and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the diced bell peppers, onion, garlic, and ginger. Sauté until the vegetables are tender.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot sauce, sesame oil, and cornstarch.
5. 5.
   Pour the sauce mixture into the skillet with the vegetables. Stir well to combine.
6. 6.
   Add the cooked chicken back to the skillet and toss to coat it with the sauce.
7. 7.
   Stir in the roasted peanuts and cook for an additional 2-3 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the soulful Kung Pao Chicken hot with steamed rice or cornbread.

Treat your ingredients with care...

• Chicken thighs — For a juicier and more flavorful result, marinate the chicken thighs in the sauce mixture for 30 minutes before cooking.
• Roasted peanuts — To enhance the nutty flavor, lightly toast the peanuts in a dry skillet before adding them to the dish.
• Hot sauce — Adjust the amount of hot sauce according to your desired level of spiciness.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Cornstarch — To achieve a thicker sauce, dissolve the cornstarch in a small amount of water before adding it to the dish.

Tips & Tricks

• For an extra soulful touch, serve the Kung Pao Chicken with collard greens or black-eyed peas.
• If you prefer a milder flavor, remove the seeds from the bell peppers before dicing them.
• Customize the dish by adding your favorite soul food spices, such as paprika or cayenne pepper, to the sauce.
• Feel free to add other vegetables like okra or corn to the dish for added soulful goodness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the soulful Kung Pao Chicken hot over a bed of steamed rice or alongside some warm cornbread. Garnish with fresh cilantro or green onions for a pop of color and freshness.

Presentation advice

To elevate the presentation, arrange the Kung Pao Chicken on a platter and sprinkle some extra roasted peanuts on top. Serve with a side of collard greens or black-eyed peas for a complete soulful experience.