Kung Pao chicken

Kung Pao Chicken is a delicious Chinese dish of stir-fried vegetables, including juicy chicken, crunchy peanuts, and Sichuan peppercorns. It is enjoyed widely in China and abroad.

If you have tasted it, you will know its flavours are bold, spicy, and savoury, with sweet elements. There is a fascinating origin story of Kung Pao chicken. It is associated with Ding Baozhen, who was a Chinese official in the Qing Dynasty during the 19th century, and he served as the governor of Sichuan province.

Ding baozhen was given the title of respect, “gōng bǎo,” which means “palace guardian.” He enjoyed spicy and flavorful foods and experimented with the ingredients that were always on his cooking list. Kung pao chicken resulted from his creation and was named after him. Despite the quick rise in popularity of Kung Pao chicken, the name and recipe had to change over the years to avoid any association with the regimes of the “past” dynasties and nobility.

The traditional Kung Pao chicken uses Sichuan peppercorns, which are known to cause a numbing sensation in and around the mouth. This unique sensation is a hallmark of Sichuan cuisine. The tingling effect on the tongue is known as “mala,” which creates a distinctive flavour and an interesting twist to the dish. Substitute with dried red chilies.

Ingredients for Kung Pao Chicken

Chicken, Rice wine, Brown sugar, Flour, Dark soy sauce, Apple cider vinegar, Oyster sauce, Hoisin sauce, Water, Garlic cloves, Dried red chili, Red bell pepper, Broccoli, Cauliflower, Enoki mushrooms, Scallions, Fresh parsley, Peanuts.

Stir-frying the dried red chilies will impart a gentle spiciness to the Kung Pao chicken. If you can’t handle the heat, simply avoid eating them.

The combination of sugar and black vinegar creates a subtle sweetness and sourness. The harmony between spicy, sweet, and sour coming together in one dish is the key to achieving the authentic taste of kung pao chicken. Soy sauce adds a depth of saltiness, and oyster sauce adds an umami-rich base. Ginger and garlic enhance the aromatic flavor, adding warmth and complexity to the dish.

Peanuts add a crunchy texture to Kung Pao chicken, mainly consisting of soft ingredients. This extra texture makes the dish pleasant to bite into, especially when the nutty flavor of fresh peanuts infuses with the spicy, sweet, and sour chicken. Kung Pao Chicken has evolved in the West to become a milder, often sweeter dish. The original Sichuan peppercorns and intense spiciness are sometimes toned to appeal to broader tastes, resulting in versions emphasizing sweetness overheat.

Many Western adaptations include bell peppers, carrots, and other vegetables not in the traditional recipe. While these versions may lack the numbing quality of Sichuan peppercorns, they still offer a delightful taste and have become a beloved menu staple in Chinese-American restaurants.

Instructions

Prepare the vegetables and the chicken: Julienne, the red bell pepper, rinse and slice the broccoli and cauliflower, rinse the enoki mushrooms and cut off the roots, rinse the chicken breasts, pat them dry with kitchen towels, and cut them into 1-inch cubes. Place the chicken in a bowl to marinate. Prepare two woks, pots, or large pans. One will be for cooking vegetables, and the other for cooking chicken. 

Prepare the marinade sauce: In another bowl, mix the soy sauce, sugar, apple cider vinegar, sesame oil, hoisin sauce, rice wine, oyster sauce, and 1/4 cup of water. Stir to combine the ingredients.

Marinate the Chicken: In a bowl of cubed chicken, pour in the marinade sauce and massage it into the chicken. Cover the bowl with cling wrap and let it rest for at least 15 minutes. The longer you marinate the chicken, the softer it will be.

Cook the vegetables: Add olive oil to the wok or pan, add the chopped chili and garlic, and cook for one minute on high heat. This step will intensify the dish’s aroma. Add the following vegetables to the wok: broccoli, cauliflower, enoki mushrooms, and red bell pepper. Cook the vegetables on medium-high heat for ten minutes while stirring occasionally. Thereafter, remove the vegetables from the wok and set aside.

Cook the Chicken: The marinated chicken will cook in the same wok. Add the chicken to the wok and stir-fry on high heat for three minutes or until the color of the chicken becomes white. Add two tablespoons of Hoisin sauce and 1/4 cup of water.

Combine chicken and vegetables: Add the vegetables to the wok with the chicken. At this stage, add the peanuts. Stir them well to coat everything. Cook the mixture on low heat for 3 minutes or until the sauce has thickened. 

Garnish and serve: Garnish with fresh parsley. Serve immediately while the food is steaming. This dish with rice is one of the best ways to enjoy this delicious meal.

Expert tips

This recipe requires boneless and skinless chicken. Although chicken breast can be used, chicken thighs are best for creating soft and tender kung pao chicken. Marinating the chicken further tenderizes it.

The sauce must be sweet, tangy, spicy, and slightly salty. The combination of these flavor profiles makes the kung pao chicken stand out. Peanuts can be replaced with cashew nuts. Compared to peanuts, cashew nuts have a softer texture and creamy aftertaste. Garnish with sesame seeds or chopped green onions.

How to Store Kung Pao Chicken?

Store in the fridge for two to three days. Reheat on the stovetop. This dish can also be frozen for two to three months. Defrost and thaw, then cook on the stovetop.

What to Serve with Kung Pao Chicken?

Kung pao chicken is incredibly delicious, and its flavour is so versatile that it could pair with several different side dishes. Firstly, it is recommended that you serve the stir-fry with white rice or Jasmine rice. To add more vegetables, consider sautéed broccolini as a side dish. Cucumber Salad would provide a refreshing taste to the stir-fry. And if you’re looking for crunch, consider Spring Rolls.