Kung Pao Chicken is not just a dish; it’s a journey through the heart of Szechuan flavours, offering a deliciously spicy and nuanced culinary experience that’s sure to please any palate.
Kung Pao chicken originated in the Sichuan province of China during the late Qing Dynasty, which ruled from the mid-17th century to the early 20th century. It is named after Ding Baozhen, a Qing Dynasty official who held the title “Kung Pao,” which means “Palace Guardian.”
Kung Pao chicken is renowned for its bold and complex flavour profile, featuring a harmonious blend of savoury, spicy, and slightly sweet notes. The combination of tender chicken, crunchy peanuts, and aromatic spices creates a symphony of flavours that tantalize the taste buds and leave a lasting impression.
Kung Pao Chicken
Ingredients
For the Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Extra corn flour
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese cooking wine Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Ingredients:
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 8-10 dried red chili peppers deseeded and halved
- 1 bell pepper diced
- 1 zucchini diced (optional)
- 1/2 cup roasted peanuts
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 green onions sliced
- Sesame seeds for garnish
Instructions
Marinate the Chicken:
- In a bowl, combine chicken pieces with soy sauce, cornstarch, and water for the marinade. Mix well and let it sit for about 15-20 minutes.
Prepare the Sauce:
- In another bowl, mix together all the ingredients for the sauce – soy sauce, hoisin sauce, rice vinegar, Chinese cooking wine, sugar, cornstarch, and sesame oil. Stir until well combined and set aside.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it’s nearly cooked through. Remove the chicken from the wok and set aside.
Stir-Fry Vegetables and Peanuts:
- Add the remaining tablespoon of oil to the wok. Add dried chili peppers, garlic, and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the bell pepper and zucchini (if using) to the wok. Stir-fry for another 2-3 minutes until they start to soften.
Combine Chicken and Sauce:
- Return the chicken to the wok and add the prepared sauce. Stir well to ensure all the ingredients are coated evenly with the sauce.
- Cook for another 2-3 minutes until the sauce thickens and the chicken is cooked through.
Add Final Touches:
- Add the roasted peanuts and green onions to the wok. Toss everything together and cook for another minute.
Serve:
- Transfer the Kung Pao Chicken to a serving dish. Garnish with sesame seeds and additional sliced green onions if desired.
Nutrition
