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Authentic Kung Pao Chicken Recipe
Authentic Kung Pao Chicken: A Sichuan Delight
Kung Pao Chicken, a highly revered dish from the Sichuan province of China, strikes the perfect balance between spicy, sweet, and savory. Its fame transcends borders, making it a beloved dish worldwide. Dive into authenticity with this recipe, featuring the classic combination of Sichuan peppercorns, dried chilies, and crunchy peanuts. Here’s how you can create this traditional dish in your kitchen.
Ingredients
For the Chicken Marinade:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 2 teaspoons Chinese Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
For the Sauce:
- 2 tablespoons Chinese black vinegar
- 1 tablespoon soy sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Stir-fry:
- 1/3 cup unsalted dry-roasted peanuts
- 8-10 dried red chilies, deseeded and cut into halves
- 3 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped into 1-inch pieces
Instructions
1. Marinate the Chicken
In a bowl, mix the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 20 minutes to tenderize and flavor the meat.
2. Prepare the Sauce
Combine black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and water in a small bowl. Stir until the sugar and cornstarch are completely dissolved. Set aside.
3. Cook the Dish
- Heat the Wok: Heat a wok or large frying pan over high heat. Add the vegetable oil, swirling to coat the surface.
- Sichuan Peppercorns: Add the Sichuan peppercorns and fry for about 30 seconds, or until fragrant. Use a slotted spoon to remove and discard them, leaving the flavored oil.
- Fry the Chilies: Add the dried chilies to the oil and stir-fry until they start to darken but not burn.
- Cook the Chicken: Add the marinated chicken to the wok and stir-fry until it’s nearly cooked through.
- Aromatics: Add the minced garlic and ginger, stir-frying for a few seconds until fragrant.
- Sauce: Pour the prepared sauce over the chicken and mix well. The sauce should thicken quickly.
- Peanuts and Green Onions: Add the peanuts and green onions, stir-frying for another minute to combine everything evenly.
4. Serve
Transfer the Kung Pao Chicken to a serving dish. It’s traditionally served with steamed rice, making for a complete and satisfying meal.
Pro Tips for Authenticity
- Sichuan Peppercorns: These are essential for the unique numbing flavor characteristic of Sichuan cuisine. Toasting them briefly enhances their aroma.
- Dried Red Chilies: Adjust the amount based on your heat preference. The chilies contribute to the dish’s signature smoky, spicy flavor.
- Chinese Black Vinegar: Known for its malty, slightly sweet taste, this vinegar adds depth to the sauce. If unavailable, balsamic vinegar can be a substitute, though the taste will slightly differ.
Final Thoughts
Authentic Kung Pao Chicken is not just a dish; it’s an experience that captivates your palate with every bite. The numbing sensation from Sichuan peppercorns, combined with the heat from dried chilies and the crunch of peanuts, makes for a dish that’s truly addictive. By following this recipe, you’re not just cooking; you’re bringing a piece of Sichuan into your home.