Kung Pao Chicken - Vietnamese Style

Ingredients

While the original Chinese Kung Pao Chicken is known for its numbing Sichuan peppercorns, this Vietnamese adaptation replaces them with fragrant lemongrass and chili peppers. The dish also incorporates Vietnamese fish sauce, which adds a unique umami depth to the sauce. These modifications infuse the dish with the distinct flavors of Vietnamese 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 cloves garlic, minced 3 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1/2 cup unsalted peanuts 1/2 cup unsalted peanuts
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 cup chicken broth 1/2 cup chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 9g (Sugar: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. 2.
   Add the minced garlic, lemongrass, and sliced chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the chicken pieces and cook until they are browned and cooked through, about 5-6 minutes.
4. 4.
   Push the chicken to one side of the wok and add the diced red bell pepper and peanuts. Stir-fry for another 2 minutes.
5. 5.
   In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, rice vinegar, sugar, and chicken broth. Pour the sauce over the chicken and vegetables.
6. 6.
   Stir everything together and let it simmer for 2-3 minutes until the sauce thickens slightly.
7. 7.
   Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor.
• Red chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.
• Fish sauce — Look for a high-quality fish sauce for authentic Vietnamese taste.
• Rice vinegar — Substitute with lime juice if rice vinegar is not available.
• Peanuts — Toast the peanuts in a dry skillet for a few minutes to enhance their flavor.

Tips & Tricks

• For an extra kick of flavor, marinate the chicken in a mixture of fish sauce, soy sauce, and garlic for 30 minutes before cooking.
• Adjust the spiciness by adding more or fewer chili peppers.
• Serve the Kung Pao Chicken with steamed jasmine rice or Vietnamese rice noodles for a complete meal.
• Customize the dish by adding vegetables like snap peas or baby corn.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce during simmering.

Serving advice

Serve the Vietnamese Kung Pao Chicken hot, garnished with fresh cilantro. Accompany it with steamed jasmine rice or Vietnamese rice noodles for a satisfying meal.

Presentation advice

Arrange the Kung Pao Chicken on a serving platter, placing the vibrant red bell peppers and peanuts on top for an appealing visual contrast. Sprinkle some chopped cilantro over the dish for a pop of green color.