kung pao chicken

Kung Pao Chicken is a distinctive traditional Chinese dish that is beloved by many for its delicious flavor. As a person of Chinese descent, I will share the traditional recipe for Kung Pao Chicken passed down to me by my grandmother, allowing you to make a tastier version of Kung Pao Chicken at home than what you might find in Chinese takeout.

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POSTED:02/06/2024

Level:Medium

Yield:3-4 servings

Total:40 min

(includes chilling time)

Active:25 min

This Kung Pao Chicken recipe makes for a perfect dinner choice, rich in juicy chicken and vegetables. Similar to what you'd find in Chinese restaurants, it's easy to make, and you can adjust the ingredients to your liking. It's foolproof! The sauce will thicken to a rich consistency. Before you begin, here are a few questions and tips to keep in mind:

1. What is Kung Pao Chicken?

Kung Pao Chicken is a famous traditional Chinese dish, renowned both domestically and internationally. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, with variations in ingredients and preparation methods. Kung Pao Chicken primarily features diced chicken cooked with peanuts, chili peppers, and other seasonings. It is known for its vibrant red color, moderate spiciness, rich aroma, and tender yet crispy texture. Upon tasting, it delivers a burst of freshness and spiciness, complemented by the tender chicken and crunchy peanuts.

2. The History of Kung Pao Chicken

If you're interested, let's delve into the history of Kung Pao Chicken together:

Kung Pao Chicken was created by Ding Baozhen, the Qing Dynasty governor of Shandong and governor-general of Sichuan. Legend has it that Ding Baozhen had a keen interest in cooking and had a particular fondness for chicken and peanuts, especially with a spicy kick. While serving as a governor in Shandong, he instructed his family chef to modify a local dish called "Jiang Bao Chicken" into a spicier version. Later, during his tenure as governor-general in Sichuan, he popularized this dish, creating a delicious cuisine made by stir-frying diced chicken, red chili peppers, and peanuts.

3. Does Kung Pao Chicken Require a Lot of Sauce?

The appeal of Kung Pao Chicken lies in its rich, tangy, and flavorful sauce, combined with the unique numbing spiciness of Sichuan chili peppers. Many people encounter this dish outside of China, leading to a slightly Westernized version of this authentic Chinese Sichuan cuisine.

In reality, traditional Kung Pao Chicken in China is typically stir-fried without excessive sauce. Unlike the majority of Asian stir-fries found on websites, such as General Tso's Chicken and Cashew Chicken, Kung Pao Chicken is not drenched in copious amounts of sauce.

Because the sauce in Kung Pao Chicken is so flavorful, only a small amount is needed. When mixed with rice, just a touch of sauce is enough to create a perfect balance.

4. What's in Kung Pao Chicken?

Kung Pao Chicken primarily consists of diced chicken as the main ingredient, complemented by peanuts, chili peppers, and other seasonings. The preparation of Kung Pao Chicken may vary slightly across different regions of China. Therefore, while the main ingredients remain consistent, you can adjust the addition of auxiliary ingredients according to your preferences during cooking. For example, you can add more chili peppers or vinegar if you enjoy a spicier or tangier taste, or reduce the amount if you prefer milder flavors.

5. How Long Should the Chicken Marinate?

Chicken is an essential ingredient in making Kung Pao Chicken. To ensure the chicken's tenderness, it's customary to marinate it for a short period before cooking. After cleaning and cutting the chicken into small pieces, mix it with a moderate amount of salt, pepper, low-sodium soy sauce, cooking wine or beer, and cornstarch until evenly coated. Let it sit for about 10-15 minutes before cooking.

6. What Goes Well with Kung Pao Chicken?

First and foremost, Kung Pao Chicken pairs perfectly with rice. With its tender chicken and crunchy peanuts, Kung Pao Chicken complements rice beautifully, providing a rich source of protein and carbohydrates while enhancing the overall texture and flavor experience.

Additionally, Kung Pao Chicken can be served with vegetables such as cucumbers and carrots. This not only adds color and nutritional value to the dish but also offers different textural experiences, making the dish even more delicious and enjoyable.

INGREDIENTS

MAIN INGREDIENTS

500g chicken breast
150g fried peanuts

ACCESSORIES

1 egg white
50g cucumber
15g scallions
2 cloves garlic
5g dried chili peppers
4 tablespoons cornstarch
2g Sichuan peppercorns
3 teaspoons Sichuan peppercorn powder
2 tablespoons granulated sugar

SEASONINGS

1 teaspoon Maggi Vegetable Bouillon (available in Chinese supermarkets)
1/2 teaspoon Maggi Original Seasoning Sauce (available in Chinese supermarkets)
1/2 tablespoon abalone sauce oyster sauce
1 small spoon salt
Adequate amount of Maggi Chicken Stock
1/2 tablespoon Maggi First Extract Soy Sauce (available in Chinese supermarkets)
2 tablespoons Pixian Douban (available in Chinese supermarkets)
2 tablespoons vinegar
3 tablespoons water

DIRECTIONS

STEP 1

Start by preparing all the ingredients.

STEP 2

Wash the chicken breast thoroughly and cut it into small pieces.

STEP 3

Prepare the marinade for the chicken breast: Add 1 teaspoon of salt.

STEP 4

Add 1 teaspoon of Maggi Vegetable Bouillon.

STEP 5

Add 1 teaspoon of Sichuan peppercorn powder.

STEP 6

Add 1 egg white.

STEP 7

Add a small amount of Maggi Chicken Stock (if you're unsure about the quantity, you can follow the image).

STEP 8

Add 2 tablespoons of cornstarch.

STEP 9

Mix everything well until evenly coated, and marinate for about 15 minutes.

STEP 10

Next, cut 50g cucumber into chunks, 5g dried chili peppers into pieces, 15g scallions into segments, and mince 2 cloves of garlic. Set them aside for later use.