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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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.
STEP 11
Now, let's prepare the sauce: Start by preparing a large bowl and adding 2 tablespoons of granulated sugar.
STEP 12
Add 2 tablespoons of cornstarch.
STEP 13
Add 2 tablespoons of vinegar.
STEP 14
Add 1/2 tablespoon of Maggi Original Seasoning Sauce.
STEP 15
Add 1/2 tablespoon of Maggi First Extract Soy Sauce.
STEP 16
Add 1/2 tablespoon of abalone sauce oyster sauce.
STEP 17
Add 1/2 teaspoon of Maggi Vegetable Bouillon.
STEP 18
Add 3 tablespoons of water. Stir everything together until well combined.
STEP 19
Let's start cooking: Begin by deep-frying the chicken breast pieces until golden brown. Set them aside for later use.
STEP 20
Deep-fry the peanuts until crispy. Set them aside for later use.
STEP 21
In the same wok, leave an appropriate amount of oil. Add 2 tablespoons of Pixian Douban and stir-fry until fragrant.
STEP 22
Add minced garlic, Sichuan peppercorns, and some scallion segments to the wok. Stir-fry until fragrant.
STEP 23
After stir-frying the Pixian Douban until fragrant, add the chicken pieces and stir-fry until evenly coated.
STEP 24
Add the cucumber.
STEP 25
Pour in the prepared sauce and stir-fry until the sauce thickens.
STEP 26
Just before serving, add the fried peanuts and dried chili pepper pieces. Stir-fry everything together.
STEP 27
Your delicious Kung Pao Chicken, perfect for pairing with rice, is now ready to be served. Enjoy!
Recipe analyzer
- Recipes: kung pao chicken
- Main Ingredients:11
- Servings per recipe:1
- Servings size:824 g
-
Energy (calories)：1975 kcal
-
Protein：145.54 g
-
Fat：122.19 g
Why gray?
-
Carbohydrates：82.03 g
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Protein: 30%591 kcal
-
Fat: 53%1054 kcal
-
Carbohydrates: 17%332 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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