Kung Pao Chicken recipe is the guide to a wok-fried chicken dish that’s dotted with tangy herbs and most specifically – the spicy sweet sauce.
Kung Pao Chicken – History of Origin
Kung Pao Chicken, originally Gōngbǎo Jīdīng (宫保鸡丁), is a Chinese cuisine mainstay whose recipe was initiated in Sichuan – southwest province of China.
The dish was the creation of Din Bao Zhen – Sichuan’s governor-general at the time, under Emperor Guangxu rule. That truly well-explained its exclusive name. Soon, Kung Pao then spread rapidly within the locals and became a very popular home dish.
Later then, in the light of Westernizing tendency back in the 20th century, Kung Pao Chicken was introduced into the US with minor alterations. From that point on, the dish has been reckoned worldwide with a sweeter and less bold flavor.
The Differences Between KUNG PAO CHICKEN VS. GENERAL TSO’S CHICKEN
Kung Pao Chicken is actually a much older dish than General Tso’s Chicken, regarding their histories of origins. Kung Pao was authentically created in Chinese in the 19th century, while General Tso’s Chicken first appeared somewhere in the Upper Eastern of the US in the 1980s.
Surprisingly, General Tso’s Chicken didn’t even come to the native Chinese’s credits in the first place – they only heard about it when the US chefs brought the dish to China.
Kung Pao Chicken and its meritorious recognition
Kung Pao Chicken has always been one of the most go-to dishes in Chinese repertoire thanks to the notable spiciness that’s supported by the touch of Sichuan pepper. The ingredients work together so well to balance out the tanginess and sweetness of the sauce base, hence, give the dish its meritorious recognition.
Most specifically, Kung Pao Chicken requires no deep-frying, which obviously makes it much less oily but obtain the aromatic flavor of wok-frying. Totally worth a spot on your family table.
Being so adjustable and easily paired, Kung Pao Chicken is often put on scale with several similar dishes. To find out more, please visit: https://healthykitchen101.com/kung-pao-chicken-recipe/
Kung Pao Chicken Recipe
prep: 5 mins | cook: 35 mins | total: 40 mins
Author: Luna | Yield: 2 servings
If you or your dining mates can’t stand its considerable tanginess, slinging in more veggies might help flatten the flavor a little bit. Broccoli, cauliflower, bok choy or carrots are nice choices here. After all, it takes no guts to go for a new alteration, you think?
For chicken breasts frying:
- 1/2 pound chicken breasts (sliced into 1-inch cubes)
- 1/2 tbsp soy sauce
- 1/4 tbsp oyster sauce
- 3/4 tbsp cornstarch
- 1/2 tbsp chilli powder
- 1 tbsp vegetable oil
For the sauce:
- 1/8 white pepper
- 2 1/2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sugar
- 1/3 cup water
- 1/2 tbsp cornstarch
- 1 1/2 tbsp rice vinegar
- 1/2 tsp sesame oil
For the veggies frying:
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 1/2 tsp ginger, minced
- 1/4 cup peanut
- 1/2 tbsp honey
- 2 scallions (white and green parts separated, thinly sliced)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 tbsp roasted black sesame
How to Make
Step 1. Fry the chicken
- Combine chicken cubes 1/2 tbsp soy sauce, 1/4 tbsp oyster sauce and 3/4 tbsp cornstarch, mix them all thoroughly in a medium bowl. Let sit 10-15 minutes at room temperature.
- Preheat your wok (better a non-stick one) with 1 tbsp vegetable oil. Add the marinated chicken breasts, cook and stir until golden brown in every side (approximately 10 minutes in high heat). Set aside.
If your kitchen happens to not having a wok around, using a regular frying pan or saucepan is totally fine.
Step 2. Prepare the sauce
- In another bowl, combine all the ingredients for the sauce as listed. Stir until the sugar and cornstarch are dissolved. Set aside.
Step 3. Fry the veggies
- Heat 1 tbsp vegetable oil in medium-high heat, let shimmer. Add garlic, ginger and scallion whites. Fry for 3 minutes until aromatic, or when the garlic turns light brown.
- Add the red and green bell pepper to the wok and cook over medium heat in 5 minutes (check if they’re more tender).
- Add peanut, honey and sesame, stir for another 30-second.
- Return the cooked chicken breasts into the wok, pour in the sauce done at step 2. Normally, it only takes about a minute for the sauce to be thicken. That’s also when the chicken is coated evenly in the sweet brown sauce.
- Pour in scallion greens, give everything one final proper stir to make sure the remaining ingredients are well combined.
Step 4. Serve
- Remove the wok from heat. Dish out, garnish with sesame seeds or black pepper, and serve immediately.
Remember to stir constantly every time there are new ingredients added.