kung pao chicken

Kung Pao Chicken is a distinctive traditional Chinese dish that is beloved by many for its delicious flavor. As a person of Chinese descent, I will share the traditional recipe for Kung Pao Chicken passed down to me by my grandmother, allowing you to make a tastier version of Kung Pao Chicken at home than what you might find in Chinese takeout.

7 Reviews
7 Comments
POSTED:02/06/2024
Level:Medium
Yield:3-4 servings
Total:40 min
(includes chilling time)
Active:25 min

This Kung Pao Chicken recipe makes for a perfect dinner choice, rich in juicy chicken and vegetables. Similar to what you'd find in Chinese restaurants, it's easy to make, and you can adjust the ingredients to your liking. It's foolproof! The sauce will thicken to a rich consistency. Before you begin, here are a few questions and tips to keep in mind:


1. What is Kung Pao Chicken?

Kung Pao Chicken is a famous traditional Chinese dish, renowned both domestically and internationally. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, with variations in ingredients and preparation methods. Kung Pao Chicken primarily features diced chicken cooked with peanuts, chili peppers, and other seasonings. It is known for its vibrant red color, moderate spiciness, rich aroma, and tender yet crispy texture. Upon tasting, it delivers a burst of freshness and spiciness, complemented by the tender chicken and crunchy peanuts.


2. The History of Kung Pao Chicken

If you're interested, let's delve into the history of Kung Pao Chicken together:

Kung Pao Chicken was created by Ding Baozhen, the Qing Dynasty governor of Shandong and governor-general of Sichuan. Legend has it that Ding Baozhen had a keen interest in cooking and had a particular fondness for chicken and peanuts, especially with a spicy kick. While serving as a governor in Shandong, he instructed his family chef to modify a local dish called "Jiang Bao Chicken" into a spicier version. Later, during his tenure as governor-general in Sichuan, he popularized this dish, creating a delicious cuisine made by stir-frying diced chicken, red chili peppers, and peanuts.


3. Does Kung Pao Chicken Require a Lot of Sauce?

The appeal of Kung Pao Chicken lies in its rich, tangy, and flavorful sauce, combined with the unique numbing spiciness of Sichuan chili peppers. Many people encounter this dish outside of China, leading to a slightly Westernized version of this authentic Chinese Sichuan cuisine.

In reality, traditional Kung Pao Chicken in China is typically stir-fried without excessive sauce. Unlike the majority of Asian stir-fries found on websites, such as General Tso's Chicken and Cashew Chicken, Kung Pao Chicken is not drenched in copious amounts of sauce.

Because the sauce in Kung Pao Chicken is so flavorful, only a small amount is needed. When mixed with rice, just a touch of sauce is enough to create a perfect balance.


4. What's in Kung Pao Chicken?

Kung Pao Chicken primarily consists of diced chicken as the main ingredient, complemented by peanuts, chili peppers, and other seasonings. The preparation of Kung Pao Chicken may vary slightly across different regions of China. Therefore, while the main ingredients remain consistent, you can adjust the addition of auxiliary ingredients according to your preferences during cooking. For example, you can add more chili peppers or vinegar if you enjoy a spicier or tangier taste, or reduce the amount if you prefer milder flavors.


5. How Long Should the Chicken Marinate?

Chicken is an essential ingredient in making Kung Pao Chicken. To ensure the chicken's tenderness, it's customary to marinate it for a short period before cooking. After cleaning and cutting the chicken into small pieces, mix it with a moderate amount of salt, pepper, low-sodium soy sauce, cooking wine or beer, and cornstarch until evenly coated. Let it sit for about 10-15 minutes before cooking.


6. What Goes Well with Kung Pao Chicken?

First and foremost, Kung Pao Chicken pairs perfectly with rice. With its tender chicken and crunchy peanuts, Kung Pao Chicken complements rice beautifully, providing a rich source of protein and carbohydrates while enhancing the overall texture and flavor experience.

Additionally, Kung Pao Chicken can be served with vegetables such as cucumbers and carrots. This not only adds color and nutritional value to the dish but also offers different textural experiences, making the dish even more delicious and enjoyable.

INGREDIENTS

MAIN INGREDIENTS

  • 500g chicken breast
  • 150g fried peanuts

ACCESSORIES

  • 1 egg white
  • 50g cucumber
  • 15g scallions
  • 2 cloves garlic
  • 5g dried chili peppers
  • 4 tablespoons cornstarch
  • 2g Sichuan peppercorns
  • 3 teaspoons Sichuan peppercorn powder
  • 2 tablespoons granulated sugar

SEASONINGS

  • 1 teaspoon Maggi Vegetable Bouillon (available in Chinese supermarkets)
  • 1/2 teaspoon Maggi Original Seasoning Sauce (available in Chinese supermarkets)
  • 1/2 tablespoon abalone sauce oyster sauce
  • 1 small spoon salt
  • Adequate amount of Maggi Chicken Stock
  • 1/2 tablespoon Maggi First Extract Soy Sauce (available in Chinese supermarkets)
  • 2 tablespoons Pixian Douban (available in Chinese supermarkets)
  • 2 tablespoons vinegar
  • 3 tablespoons water

DIRECTIONS

STEP 1

Start by preparing all the ingredients.

Prepare all ingredients as the first step.

STEP 2

Wash the chicken breast thoroughly and cut it into small pieces.

Instructions for washing & cutting chicken breast into small pieces.

STEP 3

Prepare the marinade for the chicken breast: Add 1 teaspoon of salt.

Marinade recipe: Add 1 teaspoon of salt to the chicken breast.

STEP 4

Add 1 teaspoon of Maggi Vegetable Bouillon.

Add 1 tsp of Maggi Vegetable Bouillon to dish.

STEP 5

Add 1 teaspoon of Sichuan peppercorn powder.

Add 1 tsp Sichuan peppercorn powder for flavor in recipe.

STEP 6

Add 1 egg white.

Add one egg white to the mixture.

STEP 7

Add a small amount of Maggi Chicken Stock (if you're unsure about the quantity, you can follow the image).

Use a small amount of Maggi Chicken Stock based on image guidance.

STEP 8

Add 2 tablespoons of cornstarch.

Add cornstarch: 2 tbsp.

STEP 9

Mix everything well until evenly coated, and marinate for about 15 minutes.

Mix ingredients evenly and marinate for 15 minutes.

STEP 10

Next, cut 50g cucumber into chunks, 5g dried chili peppers into pieces, 15g scallions into segments, and mince 2 cloves of garlic. Set them aside for later use.

Prepare cucumber, chili peppers, scallions, and garlic for later use.

STEP 11

Now, let's prepare the sauce: Start by preparing a large bowl and adding 2 tablespoons of granulated sugar.

Prepare sauce by mixing 2 tbsp sugar in a bowl.

STEP 12

Add 2 tablespoons of cornstarch.

Add 2 tbsp of cornstarch.

STEP 13

Add 2 tablespoons of vinegar.

Add 2 tablespoons of vinegar to recipe.

STEP 14

Add 1/2 tablespoon of Maggi Original Seasoning Sauce.

Add 1/2 tbsp Maggi Original Seasoning Sauce for added flavor.

STEP 15

Add 1/2 tablespoon of Maggi First Extract Soy Sauce.

Add 1/2 tbsp of Maggi First Extract Soy Sauce.

STEP 16

Add 1/2 tablespoon of abalone sauce oyster sauce.

Recipe: Add 1/2 tbsp abalone sauce to oyster sauce.

STEP 17

Add 1/2 teaspoon of Maggi Vegetable Bouillon.

Add 1/2 tsp Maggi Vegetable Bouillon.

STEP 18

Add 3 tablespoons of water. Stir everything together until well combined.

Add 3 tbsp water, mix until combined.

STEP 19

Let's start cooking: Begin by deep-frying the chicken breast pieces until golden brown. Set them aside for later use.

Deep-fry chicken breast pieces until golden brown; set aside for later use.

STEP 20

Deep-fry the peanuts until crispy. Set them aside for later use.

Deep-fry peanuts until crispy; set aside for later use.

STEP 21

In the same wok, leave an appropriate amount of oil. Add 2 tablespoons of Pixian Douban and stir-fry until fragrant.

Stir-fry 2 tablespoons of Pixian Douban in oil until fragrant.

STEP 22

Add minced garlic, Sichuan peppercorns, and some scallion segments to the wok. Stir-fry until fragrant.

Add garlic, Sichuan peppercorns, and scallions to wok; stir-fry until fragrant.

STEP 23

After stir-frying the Pixian Douban until fragrant, add the chicken pieces and stir-fry until evenly coated.

Stir-fry Pixian Douban until fragrant, then coat chicken evenly.

STEP 24

Add the cucumber.

Add cucumber.

STEP 25

Pour in the prepared sauce and stir-fry until the sauce thickens.

Stir-fry prepared sauce until thickened.

STEP 26

Just before serving, add the fried peanuts and dried chili pepper pieces. Stir-fry everything together.

Add fried peanuts and dried chili pieces before serving, stir-fry.

STEP 27

Your delicious Kung Pao Chicken, perfect for pairing with rice, is now ready to be served. Enjoy!

Delicious Kung Pao Chicken, perfect with rice, ready to be served. Enjoy!

Recipe analyzer

  • Recipes: kung pao chicken
  • Main Ingredients:11
  • Servings per recipe:1
  • Servings size:824 g
Nutritional Summary of Recipe
Amount per 824 g= 1 serving(s)
  • Energy (calories):1975 kcal
    90%
  • Protein:145.54 g
    267%
  • Fat:122.19 g Why gray?
    252%
  • Carbohydrates:82.03 g
    33%
Calorie breakdown
  • Protein: 30%
    591 kcal
  • Fat: 53%
    1054 kcal
  • Carbohydrates: 17%
    332 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
113:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

7 REVIEWS

Review
Your rating:
NathanOctober 11, 2024

Kung Pao Chicken is red in color, the chicken is tender and juicy, the peppercorns are fragrant, the sauce is thick and rich, every bite is a delicious treat, it is simply a mouth-watering Chinese delicacy!
reply:
October 13, 2024
Thank you for your compliments! Kung Pao Chicken requires unique seasoning and techniques to cook, I hope you keep enjoying the flavor of this Chinese delicacy.
MatildaOctober 01, 2024

When I cook Kung Pao Chicken, I always feel that the flavor of the sauce is not strong enough, what can I do to make the sauce of Kung Pao Chicken more delicious and strong?
reply:
October 03, 2024
Try adding the right amount of peppercorns and dried chili peppers during stir-frying, or adding some soy sauce and sugar in moderation, which will enhance the flavor of the sauce for Kung Pao Chicken and make it more delicious and aromatic.
MasonSeptember 16, 2024

Whenever I cook Kung Pao Chicken, the chicken is always a little dry, any tips on how to make Kung Pao Chicken more tender and juicy?
reply:
September 18, 2024
Try adding a little sauce or cornstarch before marinating the chicken, stir-frying over medium-low heat and controlling the cooking time, which will keep the chicken tender and smooth.
CharlesJuly 31, 2024

Would it be okay to use chicken thighs?
WilliamJuly 18, 2024

This Kung Pao Chicken recipe pairs chicken perfectly with peanuts and chili peppers for a unique and beloved flavor.
jiesiiJune 03, 2024

This recipe is really authentic, I followed the recipe and my kids loved it, I really love the flavor of this Kung Pao Chicken so much!
JunJune 03, 2024

This sweet and sour pork is so delicious, it's just like what I had in China!
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