Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its spicy and numbing flavors, our Spanish adaptation adds a touch of smokiness and depth by incorporating Spanish paprika and roasted red peppers. Additionally, we substitute the traditional Sichuan peppercorns with smoked paprika to create a unique flavor profile that complements the Spanish cuisine. 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 olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon chili flakes (5g) 1 teaspoon chili flakes (5g)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 2 tablespoons sherry vinegar (30ml) 2 tablespoons sherry vinegar (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1/2 cup roasted red peppers, sliced (120g) 1/2 cup roasted red peppers, sliced (120g)
• 1/2 cup roasted almonds, roughly chopped (60g) 1/2 cup roasted almonds, roughly chopped (60g)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the diced onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Increase the heat to medium-high and add the chicken pieces. Cook until browned on all sides.
4. 4.
   Add the diced red and green bell peppers to the skillet and cook for an additional 2-3 minutes.
5. 5.
   In a small bowl, mix together the smoked paprika, chili flakes, soy sauce, sherry vinegar, and honey. Pour the mixture over the chicken and vegetables in the skillet.
6. 6.
   Stir in the sliced roasted red peppers and chopped almonds. Cook for another 2-3 minutes, until the sauce thickens slightly.
7. 7.
   Remove from heat and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
• Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavor in the dish.
• Roasted red peppers — You can use store-bought roasted red peppers or roast them yourself for a more intense flavor.
• Almonds — Toast the almonds lightly before chopping to bring out their nutty flavor.
• Fresh parsley — Chop the parsley just before garnishing to maintain its vibrant color and freshness.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the dish.
• Serve the Pollo Kung Pao a la Española with steamed rice or crusty bread to soak up the flavorful sauce.
• Customize the dish by adding your favorite vegetables such as zucchini or mushrooms.
• If you prefer a milder version, reduce the amount of chili flakes or omit them altogether.
• Make a double batch of the sauce and store it in the refrigerator for up to a week to use as a marinade or dressing for other dishes.

Serving advice

Serve the Pollo Kung Pao a la Española hot, garnished with fresh parsley. Accompany it with a side of steamed rice or crusty bread to enjoy the flavorful sauce.

Presentation advice

Present the Pollo Kung Pao a la Española in a vibrant serving dish, allowing the colorful bell peppers and roasted red peppers to shine. Garnish with a sprig of fresh parsley for an added touch of freshness.