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Original Chicken Kung Pao Recipe
Original Chicken Kung Pao Recipe
Dinner Main course
Chinese

Chicken Kung Pao Recipe

September 12, 2024
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If you're a fan of bold, spicy flavors, then Chicken Kung Pao is a must-try dish for your culinary repertoire.

Originating from the Sichuan province of China, this dish combines tender chicken, crunchy peanuts, and a flavorful sauce that’s both savory and slightly tangy.

The Origins of Chicken Kung Pao

Chicken Kung Pao, also known as Gong Bao or Kung Po chicken, is named after Ding Baozhen, a late Qing Dynasty official. The dish has deep roots in the Sichuan province, known for its bold and spicy cuisine.

Sichuan cuisine is famous for its use of Sichuan peppercorns, which provide a unique numbing sensation that pairs perfectly with hot chilies.

Key Ingredients that Make Kung Pao Unique

Several key ingredients set Chicken Kung Pao apart from other Chinese stir-fries:

  • Sichuan Peppercorns: These provide a unique numbing heat, essential to authentic Sichuan dishes.
  • Dried Chilies: Used to add heat and a smoky flavor.
  • Shaoxing Wine: A type of Chinese rice wine that adds depth and complexity to the dish.
  • Dark Soy Sauce: Gives the dish its rich color and umami flavor.
  • Peanuts: Add a satisfying crunch and nutty flavor.

Cooking Techniques: Stir-Fry Like a Pro

One of the key techniques in making Chicken Kung Pao is stir-frying. Here are some tips to master this method:

  • High Heat: Stir-frying requires high heat to quickly cook the ingredients without steaming them.
  • Preparation: Have all your ingredients prepped and ready to go before you start cooking. Stir-frying happens quickly!
  • Wok: A wok is ideal for stir-frying due to its shape and ability to conduct high heat. If you don’t have a wok, a large, heavy skillet can work as well.

Perfecting the Balance of Flavors

Achieving the perfect balance of flavors in Chicken Kung Pao involves combining salty, sweet, sour, and spicy elements. Here’s how:

  • Salty: Soy sauce provides the primary salty flavor.
  • Sweet: A touch of sugar balances the heat and adds depth.
  • Sour: Black vinegar adds a subtle tanginess that complements the other flavors.
  • Spicy: Dried chilies and Sichuan peppercorns bring the heat.

Serving Suggestions

Chicken Kung Pao is best served with steamed white rice, which helps to balance the strong flavors of the dish. You can also serve it with other Chinese dishes like stir-fried vegetables or dumplings for a complete meal.

Conclusion

Chicken Kung Pao is a delicious and exciting dish that’s perfect for any dinner occasion. Its bold flavors and satisfying textures make it a favorite for many. With the right ingredients and techniques, you can create an authentic Sichuan experience in your own kitchen.

Spicy, savory, and oh-so-delicious, it’s the perfect dish for a special dinner.

Recipe Preparation Steps
1.

Marinate the meat:

Dice chicken breasts into small cubes (about 2 cm). Mix with marinade ingredients and let it rest for at least 20 minutes.

2.

Prepare the ingredients:

Cut dried chilies into small pieces. Slice garlic and ginger thinly. Chop the white parts of the spring onions into larger pieces, reserving the green parts for garnish. Lightly roast the peanuts in a pan.

3.

Make the sauce:

Combine all sauce ingredients in a bowl.

4.

Heat the wok:

Heat oil in a wok over high heat. Once hot, add the marinated chicken and stir-fry until golden brown, about 4 minutes.

5.

Add aromatics:

If the wok is small, remove the chicken. Otherwise, push it to the side and add the white parts of the spring onions, dried chilies, garlic, ginger, and crushed Sichuan peppercorns. Stir-fry for about 1 minute.

6.

Combine and finish:

Add the chicken back to the wok (if removed) along with the sauce. Stir-fry for another 2 minutes.

7.

Garnish and serve:

Turn off the heat, add roasted peanuts and the green parts of the spring onions. Mix well and serve hot with a portion of steamed rice.

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Chicken Kung Pao Recipe

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