Thai-style Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its Sichuan peppercorns and soy-based sauce, this Thai adaptation incorporates Thai chili peppers, fish sauce, and Thai basil to give it a distinct Thai twist. The flavors are bolder and spicier, reflecting the vibrant Thai 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 vegetable oil 2 tablespoons vegetable oil
• 3 Thai chili peppers, thinly sliced 3 Thai chili peppers, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 onion, diced 1 onion, diced
• 1/2 cup unsalted peanuts 1/2 cup unsalted peanuts
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 cup Thai basil leaves 1 cup Thai basil leaves

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the chicken and stir-fry until cooked through and lightly browned. Remove from the wok and set aside.
3. 3.
   In the same wok, add the Thai chili peppers and garlic. Stir-fry for 1 minute until fragrant.
4. 4.
   Add the red and green bell peppers, onion, and peanuts. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, honey, and rice vinegar. Pour the sauce into the wok and stir to coat the ingredients.
6. 6.
   Return the cooked chicken to the wok and toss to combine with the sauce and vegetables.
7. 7.
   Add the Thai basil leaves and stir-fry for an additional minute until wilted.
8. 8.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Thai chili peppers — Adjust the amount according to your spice preference. For milder heat, remove the seeds before slicing.
• Thai basil leaves — If you can't find Thai basil, regular basil can be used as a substitute, although the flavor will be slightly different.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice before serving.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the sauce during cooking.
• Feel free to add other vegetables like mushrooms or baby corn for added texture and flavor.
• Adjust the amount of Thai chili peppers to suit your spice tolerance.
• Serve with steamed jasmine rice for a complete meal.

Serving advice

Serve the Thai-style Kung Pao Chicken hot with a side of steamed jasmine rice. Garnish with fresh Thai basil leaves and a sprinkle of crushed peanuts for added crunch and flavor.

Presentation advice

Arrange the Thai-style Kung Pao Chicken on a serving platter and garnish with a few whole Thai chili peppers and sprigs of Thai basil. The vibrant colors and aromatic herbs will make the dish visually appealing.