Kung Pao Chicken

Kung Pao Chicken:

Kung Pao chicken (also called Kung Po chicken) is a classic dish in Szechuan cuisine, originating in Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan Province. His title was Gōng Bǎo. The name "Kung Pao" chicken is derived from this title. The dish exists in both traditional Sichuan and Westernized versions, but the latter one is more popular in the United States and Canada.

Prep time: 5 minutes

Cook time: 10 minutes

 

Utensils:

Wok, colander, bowl, plate.

 

Makes 1 portion of  Kung Pao chicken.

 

Ingredients:

•  200 grams Fresh Grade Chicken Breast (you can ues other chicken meat instead)
•  8 dry red hot chili peppers, finely chopped
• 1 tsp.peppercorn
• 1/2 cup fried peanut (peeled)

Seasoning A:

• 2 tsps.light soy sauce, low sodium
• Proper quantity of salt and MSG to taste
• 1 tsp. cornstarch

Seasoning B:

• 3 tsps.light soy sauce, low sodium 
• 2 tsps.granulated sugar
• 1 tsp.rice vinegar
• 1 tsp.cornstarch 
• 1 tsp.freshly grated ginger root 
• 1 tsp.crushed garlic clove

 

 

 

Direction:

1. Cut chicken breast into bite size cubes, about 1-inch length, gently combine with Seasoning A in a bowl, let marinate for 15 minutes.
2. Heat 2 tsps. oil in a wok, when the oil is hot, saute peppercorns (remeber:keep the oil to medium heat, avoid high heat). Drain them well in a colander and discard.
3. Add chopped red hot chili peppers, stir fry over medium heat until aromatic, about 30-40 seconds, then add chicken cubes and stir fry over medium heat until the meat turns white, do not brown.
4. Finally, add seasoning B and fried peanuts, stirring and tossing to mix everything together.
5. Serve on a plate.