Description
Kung Pao Chicken, a staple of Sichuan cuisine, originated in the Sichuan province of China. The dish is named after Ding Baozhen, a Qing Dynasty official whose title was “Gong Bao” (translated to “Kung Pao” in English), meaning “Palace Guardian.” He is credited with popularizing this dish, which blends diced chicken with peanuts, vegetables, and chili peppers in a flavorful, tangy sauce. The dish is renowned for its distinctive combination of spicy, sweet, and savory flavors, as well as the numbing sensation imparted by Sichuan peppercorns. Today, Kung Pao Chicken is enjoyed worldwide, with various regional adaptations.
Ingredients
For the Marinade:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 teaspoon cornstarch
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color, optional)
- 1 tablespoon black vinegar or rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 3 tablespoons water
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 8–10 dried red chilies, seeds removed and cut into halves (adjust to taste)
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup roasted peanuts
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 green onions, chopped (white and green parts separated)
Instructions
Step 1:Marinate the Chicken
- In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch.
- Mix well and let it marinate for at least 15-20 minutes.
Step 2:Prepare the Sauce
- In a small bowl, whisk together soy sauce, dark soy sauce (if using), black vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.
Step 3:Stir-Fry the Aromatics and Chicken
- Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat.
- Add the dried red chilies and Sichuan peppercorns, and stir-fry for about 30 seconds until fragrant but not burnt.
- Add the marinated chicken to the wok and stir-fry until the chicken is no longer pink and starts to brown, about 3-4 minutes. Remove the chicken from the wok and set aside.
Step 4:Cook the Vegetables
- In the same wok, add a bit more oil if needed. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the diced red and green bell peppers, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Step 5:Combine and Finish
- Return the cooked chicken to the wok. Stir the prepared sauce and pour it into the wok.
- Stir-fry everything together for another 2-3 minutes until the chicken and vegetables are evenly coated with the sauce and the sauce has thickened.
- Add the roasted peanuts and the green parts of the green onions. Stir to combine.
- Transfer the Kung Pao Chicken to a serving dish.
- Serve hot with steamed rice or noodles.
Equipment
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- Adjust the number of dried red chilies and Sichuan peppercorns to your preferred level of spiciness and numbness.
- You can add other vegetables like zucchini, carrots, or celery for additional texture and flavor.
- For a vegetarian version, you can substitute chicken with tofu or a mix of mushrooms.
- Prep Time: 15minutes
- Cook Time: 20minutes
- Category: Asia,RECIPE