Kung Pao Chicken(Gong Bao Chicken)
- Date Posted: 2011-08-05 10:42
- Level: Intermediate
- Yield: 4 servings
- Cook Time: 60 Min
- Dietotherapy: Cold,Flu
2 drumstick or 1/2 chicken (boneless or skinless will be the best)
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or cooking wine
1/2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons vinegar
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Kung Pao chicken (also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. This dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States.
Kung Pao chicken is named after a governor of sichuan province who's title was Kung Pao(宮保, mean palatial guardian) about 180 years ago.
Use hot water to soaking peanuts. After 10 minutes, its red peel could be easily removed .
Fry the peanut.
Cut the chicken into 1-inch cubes.
Combine with the marinade ingredients: cooking wine, salt, ginger, cornstarch. Marinate the chicken for 25 minutes.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds . Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the soy sauce, vinegar, rice wine, and sugar. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chilies, garlic and the Szechuan peppercorn if using, stir-fry until aromatic (about 15 seconds).
add the chicken and turn to high heat. Stir-fry until it turns dark red. Add the sauce to the wok.
Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
When put the kung pao chicken into mouth, the flavor levels would be spicy first, then sour and sweet, and salty again after feeling sweet.