It was during the mid-to-late 1600s that Kung Pao Chicken began its journey to popularity. The recipe originated in the Sichuan Province in southwestern China. A government official became enamored of the dish of chicken, peanuts and spicy Sichuan peppercorns while visiting a man who saved him from drowning as a child. He began sharing the dish, whose name is derived from his government title. Until 2005 there was a ban on importing Sichuan peppercorns so American chefs began using black pepper instead. Kung pao chicken is found in most Chinese-American restaurants and is a crunchy, flavorful dish.
Recipe Servings: 4
Prep Time
15 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
10 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Marinade:
- 1 Tbsp soy sauce
- 2 tsp Chinese rice wine or dry sherry
- 1½ tsp cornstarch
- 1 lb boneless, skinless, chicken breasts (or thighs) cut into 1-inch cubes
Sauce:
- 1 Tbsp Chinese black vinegar (or quality balsamic vinegar)
- 1 tsp soy sauce
- 1 tsp hoisin sauce
- 1 tsp sesame oil
- 2 tsp sugar
- 1 tsp cornstarch
- ½ tsp ground Sichuan pepper
- 2 Tbsp peanut oil
- 8–10 dried red chili peppers
- 3 green onions, white and green parts separated and thinly sliced
- 2 garlic cloves, minced
- 1 tsp minced or grated fresh ginger
- ¼ cup unsalted dry-roasted peanuts
Directions
- Stir together soy sauce, rice wine, and cornstarch in medium bowl until cornstarch is dissolved.
- Add chicken and gently stir to coat. Let stand 10 minutes at room temperature.
- Combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper in a bowl. Stir until sugar and cornstarch dissolve. Set aside.
- Turn on stove’s exhaust fan and then heat wok or pan over high heat, until a drop of water sizzles when dropped in pan.
- Add the peanut oil and tilt the pan to coat the bottom.
- Add the chili peppers and stir-fry for about 30 seconds until just starting to blacken and oil is slightly fragrant.
- Add chicken and stir-fry about 2–3 minutes, until no longer pink.
- Add the white parts of the green onions, garlic, and ginger, stir-frying about 30 seconds.
- Pour in the sauce and stir to coat other ingredients.
- Stir in the peanuts and cook 1–2 minutes.
- Divide the mixture among four serving plates and sprinkle each serving with the green parts of the green onions.
- Serve immediately.
For Marinade:
For Sauce:
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