Kung Pao Chicken is a fiery and flavorful dish that has transcended its Sichuan origins to become a beloved staple in Chinese cuisine around the world. Known for its mouth-tingling sensation provided by Sichuan peppercorns and dried chilies, this dish strikes a perfect balance between sweet, sour, and spicy flavors. The addition of crunchy peanuts adds a contrasting texture to the tender chicken, while the aromatic sauce brings the whole dish together. It’s typically served over a bed of rice, making for a satisfying and complete meal that entices the taste buds and warms the soul.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb chicken breast, cubed
- 1/4 cup roasted peanuts
- 2 green onions, chopped
- 8 dried chilies
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp vegetable oil
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
Instructions:
- Mix sauce ingredients in a bowl.
- Heat oil over high heat; stir-fry chilies until fragrant.
- Add chicken; cook until browned.
- Stir in bell peppers, garlic, and ginger.
- Pour in the sauce; cook until thickened.
- Toss in peanuts and green onions.
- Serve with rice.
This dish not only delivers a delicious flavor profile but also represents the culinary artistry found in Chinese cooking.
Kung Pao Chicken, or Gong Bao Ji Ding in Mandarin, dates back to the Qing Dynasty. It’s named after Ding Baozhen, a governor of Sichuan province, whose title was Gong Bao. The dish has undergone various adaptations over time, especially in Western countries, but remains a genuine representation of Sichuan cuisine with its bold, piquant flavors.