Hello foodies! Maeve Zhang here. Today, I’m excited to share with you a recipe that combines two of my favorite dishes: Chinese Kung Pao Chicken and Canadian Poutine. Celebrate Canada Day with a Twist: Kung Pao Fusion Poutine Recipe is the perfect dish for those who are looking for an exciting and flavorful twist on a classic Canadian recipe. The best part? It’s easy to make and sure to impress your friends and family!
Maeve is a travel and food lover with a passion for exploring new cultures. Originally from Shanghai, she has lived in various countries across Asia, Europe, and North America and enjoys discovering the unique tastes of each place she visits. When she’s not cooking or writing, you can find her hiking in the mountains.
Maeve Zhang currently resides in Canada and grew up in China.
Growing up in China, Kung Pao Chicken was a staple in my family’s dinner rotation. When I moved to Canada, I quickly fell in love with the country’s classic dish, Poutine. Using my culinary background and experiences, I wanted to create a unique dish that combined my two loves. And thus, the Kung Pao Fusion Poutine Recipe was born. The dish is a perfect reflection of my multicultural identity, representing the fusion of my Chinese heritage and my Canadian home.
Intrigued by the history of Poutine and its rise in popularity, I did some research and found out that the dish originated in Quebec in the late 1950s. Legend has it that a restaurant customer asked the owner to put cheese curds on top of their fries, and Poutine was born. Today, Poutine is considered one of Canada’s national dishes and has countless variations. The Kung Pao Fusion Poutine Recipe is my delicious spin on this iconic dish, incorporating Chinese flavors into a Canadian staple. I can’t wait for you to try it!
What you need
Celebrate Canada Day with a Twist: Kung Pao Fusion Poutine Recipe for a Spicy Red and White Delight combines two iconic dishes to create a flavor explosion that will delight your taste buds. The crispy and golden fries are the perfect base for the savory and spicy Kung Pao chicken, which is coated in a delicious sauce made from soy sauce, rice vinegar, and ketchup, flavored with ginger, garlic, and red chili peppers. The dish is topped with crunchy peanuts and fresh green onions, adding texture and depth to every bite. To make the recipe, you’ll start by baking the fries in the oven, and then stir-fry the chicken and sauce in a wok or skillet. Assemble everything together with optional cheese curds, and voilà! You have a poutine with a twist that’s sure to impress your friends and family. This recipe is perfect for celebrating Canada Day, or any day that calls for a delicious and unique meal. So grab your utensils, get cooking, and enjoy the fusion of Chinese and Canadian cuisines in this spicy red and white delight!
Ingredients:
- Russet potatoes – Russet potatoes are perfect for making crispy fries and are the main ingredient for poutine. You can use other varieties of potatoes such as Yukon gold, but the texture might be slightly different.
- Canola oil – Canola oil is ideal for frying potatoes as it has a high smoke point and neutral flavor. You can use vegetable oil or peanut oil instead.
- Chicken breast – Chicken breast is the protein source in this recipe and adds a meaty texture to the dish. You can use chicken thighs or pork if you prefer.
- Cornstarch – Cornstarch is used to coat the chicken and helps create a crispy texture. You can use potato starch or tapioca starch as a gluten-free alternative.
- Soy sauce – Soy sauce adds umami flavor to the dish and is a staple in Chinese cuisine. You can use tamari or coconut aminos as a gluten-free substitute.
- Rice vinegar – Rice vinegar is used to balance the spicy and salty flavors in the dish. You can use white wine vinegar or apple cider vinegar instead.
- Ketchup – Ketchup adds a sweet and tangy flavor to the gravy. You can use tomato paste or barbecue sauce as a substitute.
- Brown sugar – Brown sugar adds sweetness and caramelizes in the gravy. You can use white sugar or honey as an alternative.
- Garlic – Garlic adds a pungent and aromatic flavor to the dish. You can use garlic powder if you don’t have fresh garlic.
- Ginger – Ginger adds a warm and spicy flavor to the dish. You can use ground ginger if you don’t have fresh ginger.
- Green onions – Green onions add a fresh and slightly pungent flavor to the dish and are commonly used in Chinese cuisine. You can use regular onions or scallions as an alternative.
- Peanuts – Roasted peanuts add a crunchy texture and nutty flavor to the dish. You can use cashews or almonds instead.
- Red chili peppers – Red chili peppers add a spicy kick to the dish. You can adjust the amount of chili peppers depending on your spice tolerance level.
- Cornstarch slurry – Cornstarch slurry is used to thicken the gravy and create a smooth and velvety consistency. You can use potato starch or tapioca starch slurry as a gluten-free substitute.
Utensils:
- Cutting board
- Knife – A sharp knife is crucial for cutting the potatoes, chicken, and vegetables evenly.
- Large bowl
- Whisk
- Large skillet or wok
- Slotted spatula – A slotted spatula is ideal for removing the fries and fried chicken from the pan and allowing excess oil to drain.
- Paper towels – Paper towels are helpful for blotting excess oil from the fries and chicken.
Rice vinegar
As someone who loves Chinese cuisine, I was excited to include rice vinegar in this recipe. Not only does it add a tangy flavor to the dish, but it also helps to balance out the spice and saltiness of the Kung Pao sauce. Rice vinegar is made from fermented rice and has a delicate, slightly sweet flavor that is essential in many Asian dishes. It’s also a great ingredient to have on hand for dressings, marinades, and pickling. In terms of health benefits, rice vinegar is low in calories and fat, and it may help regulate blood sugar levels. Plus, it’s gluten-free and vegan-friendly! Fun fact: Rice vinegar is a staple in Japanese and Korean cuisine as well, and it’s also used in sushi-making to season the rice.
Peanuts
Peanuts are a fantastic addition to this recipe as they add a crunchy texture and nutty flavor to the dish. They’re also a great source of protein, fiber, and healthy fats. Peanuts are a staple in many Asian cuisines, including Chinese, Thai, and Vietnamese. In fact, Kung Pao chicken is typically made with peanuts in China! However, some people may be hesitant about using peanuts due to their high fat content and potential for allergies. But fear not, in moderation, peanuts can be a part of a healthy diet and may even help with weight loss. Plus, they’re a delicious addition to trail mix, salads, and desserts. Fun fact: Peanuts are actually not nuts, but legumes and they grow underground!
What to serve it with?
I usually like to serve my Celebrate Canada Day with a Twist: Kung Pao Fusion Poutine Recipe with a side of fresh and crispy vegetables, such as carrots and cucumbers. This adds a refreshing crunch to the dish and balances out the savory and spicy flavors. As a hiker and outdoor enthusiast, I’m always looking for healthy and energizing meal options that can fuel my adventures. Including a side of fresh veggies with this flavor-packed poutine provides me with the nutrients and energy I need to tackle any trail or outdoor activity. Give it a try and let me know what you think!
Summary
There you have it, foodies! My delicious and unique twist on a Canadian classic. Celebrate Canada Day with a Twist: Kung Pao Fusion Poutine Recipe is sure to delight your taste buds and become a new family favorite. So put on your apron, grab your ingredients, and get cooking! I want to hear from you – have you tried any variations of Poutine? How does this fusion recipe compare? Leave a comment below and let’s keep the conversation going. And as always, happy cooking!
Here’s the recipe:
Celebrate Canada Day with a Twist: Kung Pao Fusion Poutine Recipe
Equipment
- cutting board
- Knife
- Large bowl
- Whisk
- Large skillet or wok
- Slotted spatula
- Paper towels
Ingredients
- 2 lbs Russet potatoes
- 1/2 cup Canola oil
- 1 lb Chicken breast
- 1/4 cup Cornstarch
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1/4 cup Ketchup
- 1 tbsp Brown sugar
- 4 cloves Garlic
- 1 tbsp Ginger
- 3 stalks Green onions
- 1/4 cup Peanuts
- 2 Red chili peppers
- 2 tbsp Cornstarch slurry
Instructions
- Preheat the oven - Preheat the oven to 400°F (200°C) while you prepare the poutine ingredients.
- Cut the potatoes - Peel and cut the potatoes into 1/4 inch (6 mm) thick fries. Rinse the fries in cold water to remove excess starch, then pat them dry with paper towels. - For best results, try to cut the potatoes evenly so that they cook at the same rate. You can use a mandoline or a french fry cutter if you have one.
- Cook the fries - In a large bowl, toss the fries with canola oil until they are coated evenly. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until golden brown and crispy. - Rotate the pan halfway through cooking to ensure the fries cook evenly. If you prefer, you can also deep fry the fries in a pot of oil for a more authentic poutine texture.
- Cut the chicken - Cut the chicken breast into bite-sized pieces, about 1 inch (2.5 cm) in size. In a large bowl, combine the chicken pieces with cornstarch, and toss to coat evenly. - Cutting the chicken into similar-sized pieces will help them cook evenly. You can also use chicken thighs or pork as a substitute.
- Make the Kung Pao sauce - In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch slurry. - Make sure to whisk the cornstarch and water together until it is smooth before adding it to the rest of the ingredients, as lumps will form in the sauce.
- Cook the chicken - Heat a large skillet or wok over medium-high heat. Add canola oil, garlic, ginger, and red chili peppers, and stir-fry for 10-15 seconds, or until fragrant. Add the chicken pieces and stir-fry for 6-8 minutes, until golden brown and crispy. - Stir-fry the chicken in batches if necessary to avoid overcrowding the pan, which will result in steamed chicken instead of crispy chicken.
- Add the sauce and peanuts - Add the Kung Pao sauce to the chicken and stir-fry for 1-2 minutes, until the sauce thickens and coats the chicken evenly. Add the peanuts and green onions, and stir-fry for another minute. - Make sure to stir-fry the peanuts and green onions quickly to avoid burning them. If you prefer a milder dish, you can reduce the amount of red chili peppers or omit them altogether.
- Assemble the poutine - To assemble the poutine, place a layer of fries on a plate, and top with the Kung Pao chicken and gravy. Serve immediately. - You can add cheese curds to the poutine for a more traditional Canadian touch, or use shredded mozzarella or cheddar cheese instead.
