Mains
Kung Pao Chicken
Ingredients
- - 500 g (1 lb 2 oz) boneless chicken thigh, diced
- - 1 tbsp light soy sauce, plus 2 tbsp for the sauce
- - 1 tbsp Shaoxing wine, plus 1 tbsp for the sauce
- - 1 tbsp cornstarch
- - 8-10 dried red chillies, halved
- - 1 tsp Sichuan peppercorns
- - 3 cloves garlic, sliced
- - 1 tbsp fresh ginger, sliced
- - 80 g (1/2 cup) roasted peanuts
- - 2 tbsp black vinegar
- - 1 tbsp sugar
- - 1 tsp cornstarch mixed with 2 tbsp water
- - 3 tbsp vegetable oil
- - 2 spring onions, cut into short lengths
Method
- Marinate the diced chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine and cornstarch for 15 minutes.
- Heat 2 tbsp oil in a wok over high heat and stir-fry the chicken until browned and just cooked through; remove and set aside.
- Add the remaining oil to the wok and stir-fry the dried chillies and Sichuan peppercorns briefly until fragrant, taking care not to burn them.
- Add the garlic and ginger, stir-frying for 30 seconds, then return the chicken to the wok.
- Whisk together the remaining soy sauce, Shaoxing wine, black vinegar and sugar, and pour into the wok, tossing to coat.
- Stir in the cornstarch slurry to lightly thicken the sauce, then fold in the peanuts and spring onion just before serving.
Introduction: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty official's title (Gong Bao), combining diced chicken, roasted peanuts and dried chillies in a sweet-savoury-spicy sauce that has become one of China's most globally recognised dishes.
Cultural Background: Kung Pao Chicken originates from Sichuan and is named after a Qing dynasty official's title (Gong Bao), combining diced chicken, roasted peanuts and dried chillies in a sweet-savoury-spicy sauce that has become one of China's most globally recognised dishes.
Tips: Toast the dried chillies and peppercorns briefly over high heat, watching closely as they burn quickly and turn bitter. Add peanuts at the very end so they stay crisp rather than softening in the sauce.
Variations: Add diced cucumber or celery for extra crunch and freshness. Adjust the number of dried chillies to control the heat level.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a hot wok or pan; the peanuts will soften slightly on reheating.
Nutrition: Approx. 380 kcal, 28g protein, 22g fat, 14g carbohydrate per serving.
FAQs
Q: How spicy is Kung Pao Chicken meant to be?
A: It is traditionally numbing and moderately spicy from the Sichuan peppercorns and dried chillies, though the heat is easily adjusted by using fewer chillies.
Q: What does 'Gong Bao' mean?
A: It references the title of a Qing dynasty court official credited with popularising the dish.