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Chinese Kung Pao Chicken is a classic dish in Chinese cuisine, known for its vibrant combination of flavours, spicy, savoury, slightly sweet, and tangy. Hailing from the Sichuan province, this stir-fried chicken dish is beloved for its crunchy peanuts, aromatic chilies, and rich sauce that delivers a spicy kick balanced with subtle sweetness.
Whether enjoyed in its traditional form or as a modified version in Chinese restaurants around the world, Kung Pao Chicken offers an explosion of flavours that make it one of the most iconic dishes to come out of China.
What Is Chinese Kung Pao Chicken?
Chinese Kung Pao Chicken is a stir-fry made with marinated chicken pieces, typically bite-sized, that are wok-fried with dried chilies, Sichuan peppercorns, garlic, and ginger. What distinguishes Kung Pao Chicken from other stir-fries is its complex layering of heat, umami, and texture.
The chicken is tossed in a savoury sauce made from soy sauce, vinegar, sugar, and a touch of sesame oil, giving it a balance of tangy and sweet notes that complement the spiciness.
The dish’s texture is just as important as its flavour. It combines tender chicken with the crunch of roasted peanuts and stir-fried vegetables, typically bell peppers and scallions, which add bursts of freshness.
The dried chilies and Sichuan peppercorns bring a numbing heat, characteristic of Sichuan cuisine, creating a lively sensation on the palate that keeps you coming back for more.
Ingredients and Taste
Kung Pao Chicken is built on a few key ingredients that define its taste. Chicken (usually thighs or breasts) is marinated in soy sauce, corn starch, and rice wine to ensure tenderness and help the meat absorb the flavours.
The dish’s bold flavour comes from a sauce made with light and dark soy sauce, black vinegar, sugar, and sesame oil.
Dried red chilies and Sichuan peppercorns deliver the iconic heat and numbing sensation (ma la) for which Sichuan dishes are famous. The sweetness of the sauce offsets the heat, while the peanuts provide a rich, nutty crunch that contrasts with the tender chicken.
The inclusion of ginger, garlic, and scallions adds aromatic depth and freshness, giving the dish a well-rounded taste profile that is both fiery and harmonious.
A Taste of History
Kung Pao Chicken traces its origins back to the Qing Dynasty (1644–1912), and it’s named after a government official named Ding Baozhen, who held the title of “Gongbao,” meaning “palace guardian.” Ding Baozhen was said to be a lover of spicy food, and this dish was created in his honour, earning the name Gongbao Jiding in Mandarin, which was later anglicized to “Kung Pao Chicken.”
Originally from Sichuan, a province known for its bold and fiery cuisine, Kung Pao Chicken reflected the region’s love of heat and intense flavours. Over time, the dish became popular in other parts of China, including in Beijing, where a milder version without Sichuan peppercorns evolved.
When Chinese immigrants brought the dish to the West, it underwent further adaptations, with some versions toning down the heat and introducing vegetables like bell peppers, making it more accessible to a wider audience
Chinese Kung Pao Chicken (Spicy Stir-Fried Chicken) Recipe
Serves: 4 people
Ingredients:
- 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup roasted peanuts
- 8-10 dried red chilies, whole (adjust to spice tolerance)
- 1 tsp Sichuan peppercorns (optional, for the numbing effect)
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 scallions, cut into 2-inch pieces
- 2 tbsp vegetable oil (for stir-frying)
For the Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1 tsp sesame oil
For the Sauce:
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Chinese black vinegar (or rice vinegar)
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Directions
To begin, marinate the chicken. In a large bowl, combine 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Add the bite-sized chicken pieces and toss to coat evenly. Let the chicken marinate for at least 20 minutes to allow the flavours to infuse and to tenderize the meat.
While the chicken marinates, prepare the sauce. In a small bowl, whisk together 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of Chinese black vinegar, 1 tablespoon of hoisin sauce, and 1 tablespoon of sugar. Mix until the sugar dissolves, then set aside. In a separate bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water for thickening the sauce later.
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is hot, add the dried red chilies and Sichuan peppercorns (if using). Stir-fry them for about 30 seconds until fragrant, but be careful not to burn the chilies—they should be aromatic and lightly toasted.
Add the marinated chicken to the wok, spreading it out in a single layer. Stir-fry the chicken for about 4-5 minutes until it turns golden brown on the outside and is fully cooked through. Remove the chicken from the wok and set it aside temporarily.
In the same wok, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. The combination of garlic and ginger will add aromatic depth to the dish, complementing the spiciness from the chilies.
Return the cooked chicken to the wok. Add the prepared sauce and stir everything together, ensuring the chicken is evenly coated. Allow the sauce to simmer for 1-2 minutes, letting the flavours meld.
Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to thicken the sauce. Continue to stir-fry for another minute until the sauce becomes glossy and clings to the chicken. Toss in the roasted peanuts and chopped scallions, giving the dish a final stir to mix the flavours.
To serve, transfer the Kung Pao Chicken to a large platter. Garnish with extra scallions or a sprinkle of sesame seeds if desired. Serve hot, alongside steamed jasmine rice or your favourite stir-fried vegetables. For added heat, offer extra dried chilies or chili oil on the side.
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