Kung Pao Chicken A Spicy and Savory Chinese Favourite is a bold and flavourful Chinese dish celebrated for its perfect balance of spicy, sweet, and savory notes. Tender chicken pieces are stir-fried with crunchy peanuts, dried red chilies, and vegetables, all coated in a rich, glossy sauce that delivers unmistakable depth and heat.
Kung Pao Chicken :
This iconic dish is loved around the world for its exciting textures and aromatic ingredients. Whether enjoyed at a restaurant or prepared at home, Kung Pao Chicken offers a satisfying meal that pairs beautifully with steamed rice or noodles.
History:
Kung Pao Chicken originates from Sichuan province in China, a region famous for its spicy and numbing flavors. The dish is named after Ding Baozhen, a Qing Dynasty official whose title was “Kung Pao,” meaning “Palace Guardian.” Traditional Sichuan versions rely on dried chilies and Sichuan peppercorns for heat and numbing spice. As the dish traveled globally, it evolved into milder variations, especially in Chinese-American cuisine, while still retaining its signature savory-sweet character.
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Classic Kung Pao Chicken A Spicy and Savory Chinese Favourite
Ingredients
For the Chicken Marinade
- 450 g boneless chicken breast or thigh, diced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1½ tablespoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ cup water or chicken stock
For Stir-Frying
- 2 tablespoons vegetable oil
- 8–10 dried red chilies
- 1 teaspoon Sichuan peppercorns (optional)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
- 2 green onions, sliced
Instructions
- In a bowl, marinate chicken with soy sauce, Shaoxing wine, and cornstarch for 10 minutes.
- Mix all sauce ingredients in a separate bowl and set aside.
- Heat oil in a wok over medium-high heat. Add dried chilies and Sichuan peppercorns; stir-fry briefly until fragrant.
- Add garlic and ginger; cook for a few seconds.
- Add chicken and stir-fry until cooked through and lightly browned.
- Add bell pepper and cook for 1–2 minutes.
- Pour in the sauce and stir until thick and glossy.
- Add peanuts and green onions, toss well, and serve hot.
Notes
- Use chicken thighs for juicier results.
- Do not burn dried chilies to avoid bitterness.
- Sauce thickens quickly; stir constantly.
- Adjust chili quantity to control heat.
- Best served immediately.
Tips for Kung Pao Chicken :
- Toast peanuts lightly for extra flavor.
- Add zucchini or celery for more crunch.
- Use Sichuan peppercorns for authentic taste.
- Prep all ingredients before cooking.
- Serve with steamed jasmine rice.
FAQs for Kung Pao Chicken :
Q1: Is Kung Pao Chicken very spicy?
Traditional versions are spicy, but heat can be adjusted easily.
Q2: Can I make this dish gluten-free?
Yes, use gluten-free soy sauce and cooking wine.
Q3: Can I substitute peanuts?
Cashews or almonds can be used as alternatives.
Q4: What makes Kung Pao Chicken unique?
The combination of dried chilies, peanuts, and tangy sauce sets it apart.
Q5: Can I prepare this ahead of time?
Ingredients can be prepped in advance, but cooking is best done fresh.
Conclusion:
Kung Pao Chicken A Spicy and Savory Chinese Favourite is a legendary dish that captures the bold spirit of Sichuan cuisine. With its fiery chilies, crunchy peanuts, and savory-sweet sauce, it delivers a thrilling flavor experience in every bite. Perfect for spice lovers and home cooks alike, this recipe brings authentic Chinese taste