Kung Pao Chicken
Diced chicken stir-fried with peanuts, vegetables, and chili peppers in a spicy Kung Pao sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Kung Pao Chicken traces its origins back to the Sichuan province of China during the Qing Dynasty. It is believed to be named after Ding Baozhen, a late Qing Dynasty official and governor of Sichuan, whose title was 'Gong Bao' (palace guardian), often Romanized as 'Kung Pao.' He was known to enjoy a dish featuring chicken, peanuts, and chili peppers.
Kung Pao Chicken is a globally recognized symbol of Sichuan cuisine, representing its bold and layered flavor profile. It reflects the Sichuan culinary tradition of balancing 'ma la' (numbing and spicy) with other tastes.
Regional Variations
While the basic elements remain consistent, Kung Pao Chicken varies across different regions. Some versions might be spicier, sweeter, or incorporate different vegetables like bell peppers or bamboo shoots.
A Popular Takeout Dish
Kung Pao Chicken has become a staple in Chinese takeout menus worldwide. While often adapted to suit local tastes, it retains its fundamental characteristics.
Symbol of Sichuan Cuisine
The dish embodies the spirit of Sichuan cuisine, known for its bold flavors and skillful use of spices. It has helped introduce Sichuan flavors to a global audience.
Kung Pao Chicken is a vibrant and complex dish characterized by its balance of spicy, sweet, savory, and nutty flavors.
The prominent flavors include the fiery heat from dried chili peppers and Sichuan peppercorns, a subtle sweetness from sugar or honey, a savory umami derived from soy sauce and Shaoxing wine, and the rich, nutty flavor of roasted peanuts. The chicken itself is typically tender and slightly caramelized from the stir-frying process. The vegetables contribute freshness and varying textures.
Marinating the Chicken
Marinating the chicken in soy sauce, Shaoxing wine, and cornstarch ensures that it remains tender and flavorful during stir-frying.
Using High Heat
Stir-frying over high heat is crucial for achieving a wok hei, the slightly smoky and charred flavor that is characteristic of authentic stir-fries.
Balancing Flavors
Taste and adjust the sauce to ensure a balance of spicy, sweet, savory, and sour flavors. The exact proportions will depend on personal preference.
Toast Your Peanuts
Toasting the peanuts prior to adding them brings out the nutty flavor in the dish.
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