Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken originated in the Sichuan province of southwestern China. Sichuan cuisine is known for its bold and spicy flavors, often featuring the use of Sichuan peppercorns, dried red chilies, garlic, and ginger. Kung Pao Chicken typically consists of diced chicken, peanuts or cashews, and vegetables such as bell peppers and scallions. The sauce is made with a combination of soy sauce, vinegar, sugar, and sometimes hoisin sauce. It is often seasoned with Sichuan peppercorns for a numbing, spicy flavor.

Prep Time20 minsCook Time10 minsTotal Time30 mins
AuthorPeterYields1 ServingCategory, ,

Ingredients

Marinade
 1 tbsp soy sauce
 1 tbsp shaoxing wine
 1 tsp sesame oil
 1 tbsp cornstarch
Sauce
 3 tbsp soy sauce
 1 tbsp hoisin sauce
 1 tbsp chinkiang vinegar (or balsamic vinegar)
 1 tbsp sugar
 1 tsp cornstarch
 1 tsp sesame oil
Fry & infuse
 2 tbsp vegetable oil
 1 white part of spring onion(or red onion, set aside after sauté)
 1 cup peanuts(set aside after gold)
...infuse spices
 2-3 dried red chilies(remove after flavor released)
 sichuan peppercorns(remove after flavor released)
Sauté
 500 g boneless, skinless chicken thighs(or chicken breast, squared)
...add aromatics
 cloves garlic(minced)
 ginger(minced)
...lastly add
 2 red bell peppers(diced)
 add peanuts, onions
 add sauce
 green ends of spring onions
Kung Pao Chicken

The dish is named after Ding Baozhen, who was known as Kung Pao, Gong Bao, or Kung Po. Ding Baozhen was a late Qing Dynasty official, governor of Sichuan province, and a culinary enthusiast. The dish was purportedly one of his favorite dishes.

Directions

Prepare
1

  • In a small bowl, whisk together all the sauce ingredients.
  • In bigger bowl prepare meat marinade.

Marinade
2

  • In a bowl, mix the diced chicken with the marinade ingredients.
  • Let it marinate for about 15-30 minutes.

Infuse oil
3

  • Add onions and sauté, then remove and set aside.
  • Fry peanuts until golden, then remove and set aside.
  • Afterward add spices, sichuan peppercorns and chiles.
  • Once flavor is released remove spices.

4

In case you are low on oil add more, especially after onions.

Sauté
5

  • Add marinated chicken and stir-fry until browned and cooked through.
  • Once chicken is almost finished, add aromatics, ginger and garlic.
  • Immediately after follow with bell peppers. Sauté util flavor is released.
  • Lastly add peanuts, onions and sauce.
  • Pour the sauce over the chicken and vegetables.
  • Stir well to coat and cook for an additional 2-3 minutes.
  • Serve immediately over cooked jasmine rice.
  • Garnish with green onions.

Inspired by Adam Liaw’s Kung Pao Chicken.

Ingredients

Marinade
 1 tbsp soy sauce
 1 tbsp shaoxing wine
 1 tsp sesame oil
 1 tbsp cornstarch
Sauce
 3 tbsp soy sauce
 1 tbsp hoisin sauce
 1 tbsp chinkiang vinegar (or balsamic vinegar)
 1 tbsp sugar
 1 tsp cornstarch
 1 tsp sesame oil
Fry & infuse
 2 tbsp vegetable oil
 1 white part of spring onion(or red onion, set aside after sauté)
 1 cup peanuts(set aside after gold)
...infuse spices
 2-3 dried red chilies(remove after flavor released)
 sichuan peppercorns(remove after flavor released)
Sauté
 500 g boneless, skinless chicken thighs(or chicken breast, squared)
...add aromatics
 cloves garlic(minced)
 ginger(minced)
...lastly add
 2 red bell peppers(diced)
 add peanuts, onions
 add sauce
 green ends of spring onions

Directions

Prepare
1

  • In a small bowl, whisk together all the sauce ingredients.
  • In bigger bowl prepare meat marinade.

Marinade
2

  • In a bowl, mix the diced chicken with the marinade ingredients.
  • Let it marinate for about 15-30 minutes.

Infuse oil
3

  • Add onions and sauté, then remove and set aside.
  • Fry peanuts until golden, then remove and set aside.
  • Afterward add spices, sichuan peppercorns and chiles.
  • Once flavor is released remove spices.

4

In case you are low on oil add more, especially after onions.

Sauté
5

  • Add marinated chicken and stir-fry until browned and cooked through.
  • Once chicken is almost finished, add aromatics, ginger and garlic.
  • Immediately after follow with bell peppers. Sauté util flavor is released.
  • Lastly add peanuts, onions and sauce.
  • Pour the sauce over the chicken and vegetables.
  • Stir well to coat and cook for an additional 2-3 minutes.
  • Serve immediately over cooked jasmine rice.
  • Garnish with green onions.

Kung Pao Chicken

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