Kung Pao Chicken, also spelled "Gong Bao Chicken," is a classic Chinese dish with a rich history that dates back to the Qing Dynasty, which ruled China from the mid-17th century to the early 20th century. Its origins are closely tied to the Sichuan (Szechuan) province in southwestern China, which is renowned for its bold and spicy flavors.
宫保鸡丁由清朝山东巡抚、四川总督丁宝桢所创，他对烹饪颇有研究，喜欢吃鸡和花生米，并尤其喜好辣味。 他在山东为官时曾命家厨改良鲁菜“酱爆鸡丁”为辣炒，后来在四川总督任上的时候将此菜推广开来，创制了一道将鸡丁、红辣椒、花生米下锅爆炒而成的美味佳肴。At United Dumplings, we've always believed in the power of bringing diverse and delectable flavors to your table. Cooking Kung Pao Chicken at home is a rewarding culinary experience that allows you to savor the bold flavors of this classic Chinese dish. Here's a step-by-step guide to preparing Kung Pao Chicken:
Ingredients You'll Need:
- 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1/2 cup roasted peanuts
- 3-4 dried red chili peppers (adjust the number based on your spice preference)
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 green onions, chopped
- 1 tablespoon vegetable oil
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For the Marinade:
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 teaspoon cornstarch
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For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon rice vinegar or black vinegar
- 1 tablespoon sugar
- 1/2 cup chicken broth
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Optional:
- Sichuan peppercorns for a numbing sensation (optional)
Instructions:
1. Marinate the Chicken:
- In a bowl, combine the diced chicken with the marinade ingredients: soy sauce, Shaoxing wine or sherry, and cornstarch. Let it marinate for about 15-20 minutes.
2. Prepare the Sauce:
- In a separate bowl, mix together the soy sauce, dark soy sauce, rice vinegar, sugar, and chicken broth to create the Kung Pao sauce. Set it aside.
3. Heat the Wok or Skillet:
- Heat a wok or large skillet over high heat. Add the vegetable oil and swirl it around to coat the bottom.
4. Stir-Fry the Chicken:
- Once the oil is hot, add the marinated chicken pieces. Stir-fry for about 4-5 minutes or until the chicken turns opaque and lightly browned. Remove the chicken from the wok and set it aside.
5. Toast the Peanuts and Chilies:
- In the same wok, add the dried red chili peppers and peanuts. Stir-fry for about 1-2 minutes until the chilies become fragrant and the peanuts are lightly toasted. Be careful not to burn them.
6. Sauté Aromatics:
- Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds until they release their fragrance.
7. Combine Everything:
- Return the cooked chicken to the wok, and pour in the Kung Pao sauce. Stir-fry everything together for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
8. Optional Sichuan Peppercorns:
- If you like a numbing sensation, you can add a pinch of Sichuan peppercorns at this stage. Stir them in for a subtle, tingling effect.
9. Finish and Garnish:
- Once the sauce has thickened and coated the chicken, remove the wok from the heat. Stir in the chopped green onions.
10. Serve:
- Transfer your homemade Kung Pao Chicken to a serving plate and garnish with additional chopped green onions if desired. Serve it hot with steamed rice.
Kung Pao Chicken offers a delightful balance of spicy, savory, sweet, and nutty flavors, making it a beloved and comforting choice for those seeking a taste of Sichuan cuisine. It's a dish that embodies the essence of Chinese culinary artistry, striking the perfect harmony between contrasting elements.
