Taiwanese-style Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its numbing Sichuan peppercorns, the Taiwanese version focuses more on the combination of sweet and spicy flavors. Taiwanese Kung Pao Chicken also incorporates local ingredients such as dried chili peppers, garlic, and Taiwanese black vinegar, giving it a distinct and delightful taste. 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-inch piece ginger, minced 1-inch piece ginger, minced
• 4 dried chili peppers, deseeded and cut into small pieces 4 dried chili peppers, deseeded and cut into small pieces
• 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 Taiwanese black vinegar 1 tablespoon Taiwanese black vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/4 cup water 1/4 cup water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, mix together soy sauce, Taiwanese black vinegar, sugar, cornstarch, and water. Set aside.
2. 2.
   Heat vegetable oil in a wok or large skillet over medium-high heat.
3. 3.
   Add minced garlic, ginger, and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add chicken pieces to the wok and stir-fry until they are cooked through and slightly browned.
5. 5.
   Pour the prepared sauce over the chicken and stir well to coat.
6. 6.
   Add unsalted peanuts and continue to stir-fry for another 2-3 minutes until the sauce thickens.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with sliced green onions before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• Dried chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder flavor.
• Taiwanese black vinegar — If unavailable, you can substitute with balsamic vinegar for a similar tangy taste.
• Unsalted peanuts — Toast the peanuts in a dry skillet for a few minutes to enhance their flavor before adding them to the dish.
• Green onions — Slice the green onions diagonally to add a visually appealing touch to the final dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes to the dish.
• If you prefer a thicker sauce, increase the amount of cornstarch in the sauce mixture.
• Serve the Kung Pao Chicken with steamed rice or noodles for a complete meal.
• Customize the dish by adding your favorite vegetables such as bell peppers or zucchini.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Taiwanese-style Kung Pao Chicken hot, garnished with sliced green onions. Pair it with steamed rice or noodles for a satisfying meal.

Presentation advice

Arrange the Kung Pao Chicken on a serving platter, ensuring the vibrant colors of the dish are visible. Garnish with a sprinkle of sesame seeds for an added touch of elegance.