Kung Pao Chicken (宫保鸡丁- Gong Bao Ji Ding) – Chinese Recipe

Posted on November 27, 2016

gong-pao-chickenThis is a very popular Chinese recipe- Chinese Kung Pao Chicken (宫保鸡丁). Kung Pao Chicken was one of the first typical Chinese recipes I ate when I first came to China in 2005 ( wow, time flies by so fast!) and I’ve been in love with that dish ever since. I can have that dish at least twice or even thrice in a week!

Kung Pao chicken (宫保鸡丁 gōng bǎo jī dīng, also known as Kung Po chicken) is a classic Sichuan dish, originating in the Sichuan Province of central-western China. There are various versions of the Kung Pao Chicken nowadays, for example, in westernized versions, different kinds of vegetables such as bell peppers, celery or carrots are commonly added and while chicken is traditionally used as one of the primary ingredients, there are many new recipes using shrimps or beef or pork instead. However, one common ingredient is the Sichuan peppercorns (花椒 huajiao) which are the most important component of the Kung Pao Chicken recipe. Sichuan peppercorns have a unique aroma and flavour with a slight lemony taste. They create a tingly numbness in the mouth, which is typical element in Sichuan cuisine. I tried to keep my Kung Pao Chicken recipe as authentic as possible and I didn’t add any vegetables. Enjoy!

Kung Pao Chicken(宫保鸡丁) Recipe :

Ingredients:
250g chicken breast
3 tablespoons roasted peanuts
8-12 dried red chilies (cut into halves)
1 tsp Sichuan Peppercorns
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

FOR THE MARINATE:
1 tbsp corn starch
2 tsp soy sauce
1 tbsp cooking wine

FOR THE SAUCE:
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp black vinegar
1 tsp corn starch
1 tbsp chicken stock (or if not available, use 1 tsp of chicken powder-鸡精)

Steps:
1. Cut the chicken meat into small cubes, and marinate with the ingredients above while preparing for the other ingredients.
2. Heat oil in a wok and when hot enough, add the Sichuan peppercorns and the dried red chillies. Fry until fragrant.
3. Stir-fry the marinated chicken until well-cooked.
4. Add the ginger and garlic slices. Stir to mix until fragrant.
5. Add the chopped scallion and mix well.
6. Add the sauce and mix in well. Fry for another 30 seconds.
7. Add the peanuts, mix and done! Do not cook with the peanuts for too long or they will get soft and will not be crunchy anymore. Enjoy!

 

N.B. This is a guest post written by Cindy owner of MijoRecipes. Please visit- www.mijorecipes.com for more recipes.

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