Kung Pao Chicken: The Ultimate Guide
If you're a fan of Chinese cuisine, chances are you've heard of Kung Pao Chicken. This spicy, savory dish is a favorite among many, and for good reason. In this ultimate guide, we'll take a closer look at Kung Pao, its history, how to make it, and some tips to make it even better.
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What is Kung Pao Chicken?
Kung Pao Chicken is a Chinese dish that originates from the Sichuan province of China. It's a stir-fried dish made with marinated chicken, peanuts, vegetables, and a spicy sauce made with Sichuan peppercorns, chili peppers, and other seasonings. The dish is known for its unique combination of spicy, sweet, and savory flavors, and it's often served over rice or noodles.
History of Kung Pao Chicken
The dish is named after Ding Baozhen, a governor of the Sichuan province during the Qing Dynasty. Ding Baozhen was known for his love of spicy food, and Kung Pao is said to have been one of his favorite dishes. The original recipe included diced chicken, peanuts, scallions, and Sichuan peppercorns, but it has since been adapted to include other ingredients like bell peppers and zucchini.
How to make Kung Pao Chicken
To make Kung Pao Chicken, you'll need the following ingredients:
- 2 boneless, skinless chicken breasts, diced
- 1/2 cup roasted peanuts
- 2 green onions, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper
For the marinade:
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon black vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon Sichuan peppercorns
- 2 dried red chili peppers
In a medium bowl, whisk together the marinade ingredients. Add the diced chicken and toss to coat. Set aside for 10 minutes.
In a small bowl, whisk together the sauce ingredients. Set aside.
Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat.
Add the chicken to the wok and stir-fry for 2-3 minutes, until browned and cooked through.
Add the garlic, bell pepper, and zucchini to the wok and stir-fry for another 2-3 minutes.
Add the sauce to the wok and stir to coat the chicken and vegetables.
Add the roasted peanuts and green onions to the wok and stir-fry for another minute.
Serve the Kung Pao Chicken over rice or noodles.
Tips for making the best Kung Pao Chicken
Use high-quality chicken: The quality of your chicken will make a big difference in the final dish. Look for organic, free-range chicken if possible.
Use fresh ingredients: The fresher your vegetables and herbs, the better your dish will taste.
Adjust the spiciness to your liking: Kung Pao Chicken is meant to be spicy, but you can adjust the level of spiciness to your liking. Use more or less chili peppers and Sichuan peppercorns depending on
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