Kung Pao chicken

kung_pao_chicken

Kung Pao chicken is one of the most popular and well-known dishes in Chinese cuisine. Often found on menus in Chinese restaurants around the world, this spicy and flavorful dish has a long and fascinating history.

Kung Pao chicken, also known as Gong Bao chicken, is a Sichuan dish with a complex and varied flavor profile. It is typically made with diced chicken that is cooked in a wok with peanuts, vegetables, and a spicy sauce that is made from dried chili peppers, Sichuan peppercorns, and other ingredients.

The origin of Kung Pao chicken can be traced back to the Qing Dynasty, during the reign of Emperor Tongzhi. The dish was reportedly named after a governor of Sichuan province, Ding Baozhen, who was known for his love of spicy food. According to legend, Ding Baozhen enjoyed this dish so much that he often asked for it to be served at official banquets, and it eventually became one of the most popular dishes in Sichuan cuisine.

Over time, Kung Pao chicken spread from Sichuan province across China and eventually to other parts of the world. Today, it is a beloved dish that has become a staple in many Chinese households and restaurants.

To make a delicious Kung Pao chicken dish at home, start by marinating diced chicken in soy sauce, Shaoxing wine, and cornstarch. This will help to tenderize the meat and give it a rich and savory flavor. Then, prepare the vegetables by chopping up green onions, garlic, red bell peppers, and Sichuan peppercorns. In a wok or frying pan, heat up some oil and sauté the vegetables until they are lightly browned and fragrant.

Then, add in the marinated chicken and cook it until it is browned on all sides. Finally, add in the spicy sauce, which is made from a combination of soy sauce, rice vinegar, sugar, and dried chili peppers. Stir the chicken and sauce together until everything is well coated, and then sprinkle in some peanuts for added crunch.

Serve the Kung Pao chicken hot, garnished with additional green onions and more peanuts if desired. This dish pairs well with steamed rice or noodles and is perfect for a weeknight dinner or a special occasion meal.

Overall, Kung Pao chicken is a delicious and spicy dish that is loved by many. With a long and fascinating history, it has become an iconic part of Chinese cuisine and a staple on restaurant menus around the world.

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 8 dried red chili peppers
  • 1/4 cup unsalted peanuts
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 green onions, thinly sliced

For the sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Instructions:

  1. In a bowl, toss chicken with cornstarch until coated evenly. Set aside.
  2. In a separate bowl, combine all sauce ingredients and mix well.
  3. Heat oil in a wok or large skillet over medium-high heat. Add chili peppers and stir-fry for 30 seconds.
  4. Add chicken to the wok and stir-fry until browned and cooked through, about 5 minutes.
  5. Add the garlic, ginger and green onions to the wok and stir-fry for 1 minute.
  6. Pour the sauce into the wok, and add peanuts.
  7. Cook until the sauce thickens, about 1-2 minutes.
  8. Serve immediately with steamed rice. Enjoy your Kung Pao Chicken!