Ingredients
- 450 g, diced Chicken Breast
- 2 tablespoons Vegetable oil
- 3 (adjust to taste) Dried red chilies
- 1/2 cup, roasted Peanuts
- 3, chopped Green onions
- 1 bell, diced (optional) Bell peppers
Marinade
- 2 tablespoons Soy sauce
- 1 tablespoon sherry or Rice wine
- 1 teaspoon Cornstarch
Sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Cornstarch
- 1/2 cup Chicken broth
Directions
Kung Pao Chicken is a beloved dish originating from the Sichuan province of China, renowned for its bold flavors and delightful textures. This dish is a perfect representation of Chinese cuisine, blending the savory, sweet, and spicy elements that define many traditional recipes.
History and Origins
The dish is said to have been named after Qing Dynasty official Ding Baozhen, who was also known as “Kung Pao” (“Gong Bao”). It has evolved over the years, with each region adding its unique twist. In Western adaptations, the dish often features a sweeter profile, while authentic Sichuan versions are characterized by their intense heat from Sichuan peppercorns and dried red chilies.
Steps
1 Done | Marinate the ChickenIn a bowl, mix the chicken with soy sauce, rice wine, and cornstarch. Let it marinate for about 15-30 minutes. |
2 Done | Prepare the SauceIn another bowl, whisk together soy sauce, rice vinegar, sugar, cornstarch, and chicken broth. Set aside. |
3 Done | Cook the ChickenHeat vegetable oil in a pan over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and slightly golden. Remove the chicken from the pan and set aside. |
4 Done | Sauté the Ingredients• In the same pan, add the dried red chilies and stir-fry for a few seconds until fragrant. • Add the bell pepper (if using) and stir-fry for about 2 minutes. • Return the chicken to the pan and mix well. |
5 Done | Add the SaucePour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook until the sauce thickens, about 2-3 minutes. |
6 Done | FinishAdd the roasted peanuts and green onions. Stir to combine and cook for an additional 1-2 minutes. |
7 Done | ServeServe the Kung Pao Chicken hot, preferably with steamed rice. Enjoy Your Meal! |
