Kung-Pao Chicken

Kung-Pao Chicken Recipe from Taiwan with Peanuts and Red Chiles

Region / culture: Taiwan | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Kung Pao Chicken is a popular Chinese dish known for its spicy and savory flavors. This dish typically consists of chicken, peanuts, and dried red chiles stir-fried together in a flavorful sauce.

History

Kung Pao Chicken is believed to have originated in the Sichuan province of China. It is named after Ding Baozhen, a Qing Dynasty official who was also known as Kung Pao. The dish was created in his honor and has since become a staple in Chinese cuisine.

Ingredients

2 chicken drumsticks (or chicken breast may be substituted)
0.5 cup deep-fried peanuts
8 dried red chiles
1 tbsp szechwan peppercorns
1 tbsp chopped garlic and ginger
oil for cooking

A

1 tbsp rice wine
1 tbsp soy sauce
1 tbsp cornstarch mixture
0.5 egg white

B

1 tbsp rice wine
2 tbsp soy sauce
1 tsp sugar
1 tsp vinegar
1 tbsp cornstarch mixture

How to prepare

Remove bones from drumsticks and cut the meat into cubes.
Mix the ingredients in group A and marinate the chicken for 10 minutes.
Clean the dried chiles with a wet cloth. Do not wash them as water may cause the chiles to burst. Remove the seeds from the dried chiles and cut them into sections.
In a wok, add 3 tbsp of oil. Stir-fry the Szechwan peppercorns until fragrant. Remove them and add the chopped garlic, ginger, and dried chiles.
Add the chicken cubes that have been lightly brushed with oil. Stir-fry them well.
Add the peanuts, stir well, and serve.

Variations

Substitute chicken with tofu for a vegetarian version of this dish.
Add vegetables such as bell peppers, zucchini, or broccoli for extra nutrients and texture.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 10 minutes to allow the flavors to penetrate the meat.

- Be careful when handling dried red chiles, as they can be very spicy. Remove the seeds to reduce the heat level.

- Stir-fry the ingredients quickly over high heat to retain their crisp texture and prevent them from becoming soggy.

Serving Suggestions

Serve Kung Pao Chicken with steamed rice or noodles for a complete meal. Garnish with chopped green onions for added flavor.

Cooking Techniques

Stir-frying is the key cooking technique for making Kung Pao Chicken. Make sure to cook the ingredients quickly over high heat to retain their crispness and flavor.

Ingredient Substitutions

You can substitute chicken with shrimp, beef, or pork for a different variation of this dish. You can also use cashews or almonds instead of peanuts.

Make Ahead Tips

You can marinate the chicken in advance and store it in the refrigerator until ready to cook. Prepare the sauce ahead of time for quick assembly.

Presentation Ideas

Serve Kung Pao Chicken in a decorative serving dish garnished with fresh cilantro or sesame seeds for an elegant presentation.

Pairing Recommendations

Pair Kung Pao Chicken with a light and refreshing cucumber salad or a side of steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Kung Pao Chicken is a good source of vitamin A, vitamin C, and iron.

Alergens

Contains peanuts and soy sauce. May contain traces of gluten.

Summary

Kung Pao Chicken is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Kung Pao Chicken is a flavorful and spicy dish that is easy to make at home. With the right ingredients and cooking techniques, you can enjoy this classic Chinese dish in the comfort of your own kitchen.

How did I get this recipe?

I can still picture the first time I came across this recipe for Kung Pao Chicken. It was many years ago when I was just a young girl living in a small village in China. I remember my mother inviting a new friend over for dinner, a traveler who had come from a faraway land. She brought with her a dish that was unlike anything I had ever tasted before - a spicy, savory, and slightly sweet chicken stir-fry that left me craving more.

I was always curious about different cuisines and flavors, so I asked our guest where she had learned to make such a delicious dish. She smiled and told me that she had picked up the recipe during her travels in Sichuan province, a place known for its bold and fiery flavors. She graciously shared the recipe with my mother, who in turn passed it on to me.

From that moment on, Kung Pao Chicken became a staple in our household. I would watch my mother prepare the dish with precision, chopping the ingredients with speed and skill, and adding the perfect balance of flavors to create a mouthwatering masterpiece. I learned by watching and helping, gradually mastering the art of making Kung Pao Chicken myself.

As I grew older, I continued to refine the recipe, adding my own twists and tweaks to make it truly my own. I experimented with different types of chili peppers, adjusting the level of heat to suit my taste. I played around with the ratio of soy sauce, vinegar, and sugar, trying to find the perfect harmony of flavors. And I never forgot the key ingredient that sets Kung Pao Chicken apart - the crunchy peanuts that add a delightful texture and nutty flavor to the dish.

Over the years, I shared my recipe with friends and family, who would always rave about how delicious it was. I even entered a cooking competition once and won first prize with my Kung Pao Chicken. The judges were impressed by the bold flavors and perfect balance of sweet, spicy, and salty notes.

As I passed the recipe down to my own children and grandchildren, I made sure to emphasize the importance of patience and attention to detail when making Kung Pao Chicken. It may seem like a simple stir-fry dish, but it requires careful preparation and a keen understanding of flavors to get it just right.

I have since traveled to many different countries, sampling a wide variety of cuisines and learning new recipes along the way. But no matter where I go, Kung Pao Chicken will always hold a special place in my heart. It reminds me of my roots, of the flavors and aromas of my homeland, and of the joy of sharing a delicious meal with loved ones.

So whenever I make Kung Pao Chicken now, I am transported back to that moment in my childhood when I first discovered this incredible dish. And I am grateful for the memories, the lessons, and the flavors that have shaped me into the cook I am today.