Kung Pao Chicken (宫保鸡丁)
Kung Pao Chicken is a classic dish from Sichuan, famous for its bold and spicy flavors. Tender chicken cubes are cooked with garlic, ginger, and the unique numbing heat of Sichuan peppercorns, creating a delicious spicy kick. Crunchy peanuts add a wonderful texture and extra flavor.
This dish perfectly balances spicy, sweet, salty, and numbing tastes, making it incredibly addictive. It’s especially great served with some rice for a satisfying meal.
The name comes from Ding Baozhen, a Qing dynasty official who loved this dish. Kung Pao Chicken not only represents the bold flavors of Sichuan cuisine but also showcases clever seasoning and ingredient combinations.
Easy to make and full of flavor, it’s a dish that everyone will love! Enjoy!
Kung Pao Chicken (宫保鸡丁)
Kung Pao Chicken is a classic dish from Sichuan, famous for its bold and spicy flavors. Tender chicken cubes are cooked with garlic, ginger, and the unique numbing heat of Sichuan peppercorns, creating a delicious spicy kick. Crunchy peanuts add a wonderful texture and extra flavor.
This dish perfectly balances spicy, sweet, salty, and numbing tastes, making it incredibly addictive. It’s especially great served with some rice for a satisfying meal.
The name comes from Ding Baozhen, a Qing dynasty official who loved this dish. Kung Pao Chicken not only represents the bold flavors of Sichuan cuisine but also showcases clever seasoning and ingredient combinations.
Easy to make and full of flavor, it’s a dish that everyone will love! Enjoy!
Cooking Instructions
- 1
Dice the chicken breast into 1.5 cm cubes and place in a bowl.
- 2
Add salt, pepper, five spice powder,garlic powder, onion powder
- 3
Add cornstarch, light soy sauce cooking wine
- 4
Add egg white to lock in moisture, keeping the meat tender and juicy after stir-frying.
- 5
Coat with cooking oil. Give it a good mix. Let sit for 10–15 minutes.
- 6
Mix cornstarch sugar, light soy sauce,vinegar (white or rice vinegar)
- 7
Add water to the ingredients and mix well until smooth.
- 8
Heat up some oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and lightly browned. Remove and set aside.
- 9
In the same wok, add scallions, garlic, ginger, sichuan peppercorns and dried chilies. Stir-fry for about 30 seconds until fragrant.
- 10
Add Sichuan spicy paste. Stir-fry until fragrant but not burned.
- 11
Add the cooked chicken back in and stir to coat it well with all the flavor.
- 12
Pour in the sauce and stir everything quickly until it thickens and sticks to the chicken nicely.
- 13
Toss in the carrots and cucumber, and give everything a quick stir so they soak up the flavor but stay crisp.
- 14
Lastly, toss in the peanuts and give it one final stir—just enough to mix everything well without losing the crunch.
- 15
Enjoy your Kung Pao Chicken—spicy, savory, a little sweet, and full of bold flavor with a satisfying crunch from the peanuts!
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