Kung Pao Chicken

Kung Pao Chicken: A Culinary Journey to the Heart of China

Kung Pao chicken is a classic Chinese dish that is made with chicken that is stir-fried in a spicy sauce made with dried red chilies, Sichuan peppercorns, and peanuts. This flavorful dish is a popular main course in China and is also enjoyed by people all over the world.

Historical Origins

The origins of kung pao chicken can be traced back to the Qing dynasty (1644-1912). It is believed that the dish was created by a chef named Ding Baozhen, who was the governor of Sichuan province. Ding Baozhen was known for his love of spicy food, and he is said to have created kung pao chicken as a way to use up leftover chicken.

The Perfect Chicken

The key to a great kung pao chicken is the chicken. Boneless, skinless chicken thighs are the traditional cut of chicken used for kung pao chicken. The dark meat is more flavorful and juicy than white meat, and it can withstand the high heat of stir-frying.

The Essential Ingredients

In addition to chicken, kung pao chicken is made with the following ingredients:

• Dried red chilies: Dried red chilies add a spicy flavor to kung pao chicken. The amount of chilies used can be adjusted to taste.
• Sichuan peppercorns: Sichuan peppercorns add a unique flavor to kung pao chicken. They have a citrusy and slightly numbing flavor.
• Peanuts: Peanuts add a crunchy texture and a nutty flavor to kung pao chicken. They are also a good source of protein.
• Soy sauce: Soy sauce is used to add a salty and savory flavor to kung pao chicken.
• Rice vinegar: Rice vinegar is used to add a sour and tangy flavor to kung pao chicken.
• Sesame oil: Sesame oil is used to add a nutty flavor and aroma to kung pao chicken.

Step-by-Step Instructions

1. In a large bowl, combine the chicken, soy sauce, rice vinegar, and sesame oil. Mix well to combine.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. In a small bowl, combine the dried red chilies, Sichuan peppercorns, and peanuts. Grind the mixture into a coarse powder using a mortar and pestle or a spice grinder.
4. Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides.
5. Add the chili powder mixture to the skillet and cook for 1 minute, stirring constantly.
6. Add the remaining ingredients to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through.
7. Serve the kung pao chicken with rice or noodles.

Cooking Tips

• For a spicier kung pao chicken, use more dried red chilies.
• If you don't have Sichuan peppercorns, you can substitute black peppercorns.
• Kung pao chicken can be cooked ahead of time and reheated in the microwave or on the stovetop.
• Leftover kung pao chicken can be stored in the refrigerator for up to 3 days.

Kung pao chicken is a delicious and versatile dish that is sure to please everyone at the table. With its spicy sauce, tender chicken, and crunchy peanuts, kung pao chicken is a perfect meal for any occasion. So next time you're looking for a satisfying and flavorful meal, give kung pao chicken a try. You won't be disappointed!

Cost: $5-$8