Authentic Kung Pao Chicken | 宮保雞丁
Today let’s get back to what this site is all really about – sharing authentic Chinese recipes.
Kung Pao Chicken or Gong Bao Ji Ding | 宮保雞丁 in Mandarin Chinese is classic Chinese dish originally from Sichuan province. Nowadays, Kung Pao Chicken is one of the most well known dishes served in many Chinese restaurants ranging from takeout restaurants to authentic Sichuan restaurants
Today, I am going to share the authentic Sichuan (Szechuan) Kung Pao Chicken recipe with you. Depending on where you are from, the Sichuan version might look very different from what you are used to. However I can tell you that if you enjoy a good stir-fry you’ll most likely enjoy this dish.
Just to give you an idea, compared to the Westernized recipe, the Sichuan version doesn’t use all the vegetables such as baby corn and water chestnuts. As a matter of fact, there is any vegetable involved. I use some bell pepper to make the images a little more photogenic. Additionally, you’ll find this version less sweet and on the spicier side.
I am also going to use a classic Chinese cooking technique called “running the oil” – blanching the meat (sometimes vegetables) in oil for a short amount of time in order to seal the surface of the meat so the meat stays juicy. I am doing this for the sake of being authentic but you can certainly skip it.
A little side note, this dish is traditionally made on wok however I’ve done my with my new 12-piece t-fal cookware. I used one of pots to fry the peanuts and pre-cook the chicken. All turned out nicely. Then I used the 10″ sauté pan to handle the stir-fry. The dish came out perfectly!
If you are interested in finding out how you can still win a 12-piece T-fal cookware, please check out my CookingPlanit and T-fal giveaway.
Step by Step Illustration
Combine the chicken cubes with chicken marinade ingredients. Mix well and let marinate sit for at least 20 minutes
Fill a medium pot with 2 to 3 cups of cooking oil. Add dry peanuts to the oil and fry for about 6 minutes over low heat or until crispy. Remove and drain
In the same pot, add marinated chicken cubes and let them run through the oil over medium heat. About 2 minutes. Remove immediately when the meat turns firm. Alternatively, you can just pre-fry the chicken in 3 tbsp of oil until the chicken cubes turn white
Heat up 2 tbsp of oil in a frying pan or wok. Add the dry chilies and roast until they are about to turn dark
Add minced ginger and chopped scallion white parts. Stir fry for about 30 sec
Turn up the heat to high, add the bell pepper and stir fry for about 1 minute (bell pepper is optional)
Add chicken cubes. Continue to stir fry over high heat for another minute
Add soy sauce, vinegar, sugar, and corn starch. Toss and stir to mix
Toss in the crispy peanuts and the hot chili oil. Transfer to a serving plate
As usual, you can’t go wrong serving a stir-fried dish with a side of (fried) rice
Additional, you can substitute the chicken with other kinds of protein to create your own Kung Pao Shrimp, Kung Pao Pork, or even Kung Pao Tofu!!
As I mentioned a little earlier, I am currently working with CookingPlanit to give away a brand new set of T-fal cookware. Check out my giveaway now as it will end soon!! If you have missed my giveaway, you might still be able to catch the same giveaway from my fellow bloggers. See the complete schedule below:
One more shot from my new outdoor bistro table
And check out the giveaway prize here: T-fal Stainless Steel with Thermo-spot 12-Piece Cookware Set, and get ready to WIN with Cooking Planit and T-Fal.