Kung Pao Chicken is one of the most popular Chinese recipes around the world. It is well-loved by many people all over the world including here in the U.S.
Kung Pao is a cooking technique originated from the Sichuan province of China; the authentic Sichuan Kung Pao Chicken or called Gong Bao Ji Ding uses the staple Sichuan peppercorn for the numbing flavor, however, the version popular outside of Sichuan has been adapted to many different regional variations. For examples: Kung Pao chicken is original served with peanuts, but it is sometimes served with cashew nuts now. Usually in the Chinese restaurants in the United States, the Kung Pao chicken is a heavily Americanized version that appears gooey, greasy, and sweet. In addition, all kinds of vegetables, such as carrots, celery, and broccoli are added into this dish.
Although the following Kung Pao Chicken recipe is close to the authentic Kung Pao Chicken recipe, feel free to adjust the quantity of dried chilies as you liking.
Kung Pao Chicken Recipe
- 1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
- 3 tablespoons roasted peanuts
- 8-12 dried red chilies, deseeded and cut into halves
- 1/2 red bell pepper, cut into 1−inch squares
- 3 tablespoons cooking oil
- 5 slices peeled fresh ginger
- 1 stalk scallion, chopped
- 1 tablespoon corn starch
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon oil
- 1 1/2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tbsps Chinese rice wine
- 1/4 cup Chinese black vinegar
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon corn starch
- To make marinade, combine 1 tablespoon Shaoxing wine, 2 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch and mix together.
- Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
- To make sauce, in a small bowl combine 3 tbsps Chinese rice wine, 1 1/2 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon cornstarch, chili paste, vinegar and sugar. Mix together and add green onion. Set aside.
- Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
- Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
- Add in the ginger slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
- Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
- Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
- Dish out and serve hot with steamed white rice.
宫保鸡丁（gōng bǎo jī dīng）
You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly to your liking.
Here is the spicy chicken with peanuts, Kung Pao Chicken that is similar to what is served in Chinese restaurants. It is very easy to make, enjoy!
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