Kung Pao Chicken is a popular Chinese dish with a rich history dating back to the late Qing Dynasty in the 19th century. Named after a former governor of Sichuan province, Ding Baozhen, who held the title “Gongbao,” this delectable dish has evolved over time to become one of China’s most beloved culinary exports. Originally, Kung Pao Chicken was made with diced chicken, peanuts, and a combination of vegetables, cooked in a spicy sauce made from Sichuan peppercorns, dried red chilies, and other aromatic spices. The dish’s enticing blend of flavors and contrasting textures has made it a staple in Sichuan cuisine.
The flavor profile of Kung Pao Chicken is a delightful balance of spiciness, sweetness, and umami. The Sichuan peppercorns infuse a tingling, numbing sensation, known as “ma la,” while the dried red chilies add a fiery kick. The addition of peanuts provides a nutty crunch, and the savory sauce, typically a combination of soy sauce, rice wine, vinegar, and sugar, brings it all together in a harmonious symphony of taste.
Over the years, Kung Pao Chicken has gained immense popularity not only in China but also worldwide. Its bold and addictive flavors have captured the palates of people from different cultures, leading to its inclusion in many Chinese restaurants’ menus across the globe. It is often regarded as a must-try dish for those seeking an authentic taste of Sichuan cuisine.
Kung Pao Chicken is commonly served with steamed rice, allowing the flavors of the sauce to complement the simplicity of the rice. Some variations may include additional vegetables such as bell peppers, zucchini, or carrots, enhancing both the taste and visual appeal. Whether enjoyed in a casual eatery or a fine dining establishment, Kung Pao Chicken remains a delightful and beloved dish that continues to delight food enthusiasts worldwide.
Kung Pao Chicken
Equipment
- 1 Wok
Ingredients
- 1 lb – 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- ½ Cup – 1/2 cup roasted peanuts
- 2 Tbsp – 2 tablespoons vegetable oil
- 1 tbsp – 1 tablespoon cornstarch
- 1 tbsp – 1 tablespoon water
- ½ Tsp – 1/2 teaspoon sesame oil
- 3 – 3-4 dried red chili peppers deseeded and cut into halves
- 3 – 3 cloves garlic minced
- ½ – 1/2 inch piece of fresh ginger minced
- 3 – 3 green onions sliced (white parts and green parts separated)
- ½ Cup – 1/2 cup diced bell peppers red, green, or a mix
- 1 tbsp – 1 tablespoon Shaoxing wine or dry sherry
- 2 tbsp – 2 tablespoons soy sauce
- 2 tsp – 2 teaspoons sugar
- 1 tsp – 1 teaspoon black vinegar or rice vinegar
- ½ Cup – 1/2 cup chicken broth
Instructions
- In a bowl, mix the cornstarch and water to create a slurry. Set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken pieces and stir-fry until they turn golden brown. Remove the chicken from the wok and set it aside.
- In the same wok, add the dried red chili peppers, garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
- Add the diced bell peppers and continue to stir-fry for another minute or until they start to soften.
- Return the cooked chicken to the wok and mix everything together.
- Pour in the Shaoxing wine, soy sauce, sugar, black vinegar, and chicken broth. Bring the mixture to a simmer.
- Add the roasted peanuts and continue to simmer until the sauce thickens slightly.
- Drizzle in the sesame oil and give it a final stir.
- Garnish with the green parts of the sliced green onions.
- Serve your delicious Kung Pao Chicken over steamed white rice and enjoy!
