Pinoy-Style Kung Pao Chicken Recipe
I. Introduction
A Filipino-Chinese fusion dish featuring diced chicken, peanuts, and chilies in a savory-sweet-spicy sauce. This Pinoy-Style Kung Pao Chicken Recipe adapts the classic Chinese dish to local Filipino tastes, with adjustments to the sauce and spice levels.
II. Ingredients
- 1 lb chicken breast, cut into small cubes
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 4 cloves garlic, minced
- 4-5 dried chilies (siling mahaba or substitute with red pepper flakes)
- 1/2 cup roasted peanuts
- 1 bell pepper, cut into small squares
- 1 onion, cut into chunks
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp cooking oil
III. Equipment
- Wok or large skillet
- Wooden spoon or spatula
- Mixing bowls
- Knife and cutting board
- Measuring spoons
IV. Instructions
- Heat oil in a wok over high heat.
- Stir-fry chicken until almost cooked through, then set aside.
- In the same wok, sauté garlic and dried chilies until fragrant.
- Add soy sauce, vinegar, and sugar to create the sauce.
- Return chicken to the wok along with bell peppers and onions.
- Stir-fry for another 2-3 minutes until vegetables are crisp-tender.
- Add cornstarch slurry to thicken the sauce.
- Stir in roasted peanuts and cook for another minute.
- Serve immediately over steamed jasmine rice.
V. Tips
Toast peanuts for extra aroma; use cornstarch slurry for glossy finish. Adjust the amount of chilies to your preferred heat level. Don’t overcook the chicken as it will become tough. The sauce should coat the ingredients but not be too thick. You can substitute chicken with pork or shrimp.
VI. Serving
Over jasmine rice. This flavorful dish pairs well with simple vegetables on the side and is perfect for a complete meal. The balance of sweet, salty, and spicy flavors makes it a favorite among Filipino-Chinese families.
VII. Storage
Eat within 2 days; sauce may separate—stir when reheating. Store in an airtight container in the refrigerator. When reheating, add a small amount of water if the sauce has thickened too much. Avoid freezing as the texture of the vegetables will be affected.
