![]() In this post, I am sharing our favorite quick and easy Sichuan-style Kung Pao Chicken with simple tips and tricks! Following is a quick guide and detailed measurements in the recipe card. Real deal Sichuan cuisines are spicier and contain a generous amount of Sichuan peppercorns and dry chillies. In American-Chinese, British-Chinese, and Western Chinese restaurants, the flavour is milder and sweeter than authentic Sichuan cuisines. You might have tried this famous dish at your favorite Chinese restaurants and takeaways. Stir-fry until fragrant but not burnt, about 5 seconds. Add remaining oil and immediately add chiles and Sichuan peppercorns. Place over high heat and preheat until smoking. Traditionally, made with boneless chicken dices, Sichuan peppercorns, roasted peanuts, Sichuan dried chillies, and spring onions. To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70 cook. The sauce and marinade contain chicken broth, vinegar, soy sauce, chili paste & cornstarch. Mix the sauce ingredients in a small bowl and set aside. Kung Pao Sauce is the key ingredient of Kung Pao Chicken. This dish is named after the late governor, Ding Baozhen of Sichuan province. Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes. Kung Pao Chicken is originated in Sichuan province, China, and is also known as Kung Po or Gung Bao. This authentic kung pao chicken recipe is validated by our Chinese culinary expert Chef Katie Chin, author of Chinese and Asian cuisine food blog you love spicy Sichuan Chinese recipes, you will definitely like our Sichuan Chicken Stir Fry, Sichuan Spicy Dan Dan Noodles, Mapo Tofu and Hunan Beef recipes. It is really an aromatic berry from the prickly ash tree. Indeed, from 1968 to 2005, the United States Food and Drug Administration (FDA) banned the importation of Sichuan peppercorns or hua jiao (literally flower pepper) as these were found to be capable of carrying citrus canker, a bacterial disease that could potentially harm citrus crops in the U.S.Īn interesting fact is that Sichuan peppercorns aren’t even a pepper at all. However, the American version left out one of the most important ingredients of this dish until recently, which was a real shame as the numbing spiciness (called mala in Chinese) is what makes this dish so special. This dish has become very popular outside China, especially in the United States. It only started being called Kung Pao chicken or gōngbǎo jīdīng in the early 1980s with Deng Xiaoping’s reforms. Whatever the truth about the real origins of this magnificent dish, its association with an imperial bureaucrat from the Qing dynasty was enough to push the radical leaders of the Cultural Revolution including Mao Zedong, to rename this dish as “fast-fried chicken cubes” ( hong bao jiding) or “chicken cubes with seared chiles” ( hula jiding). 2 chicken legs, remove skin and cut into small cubes (around 150g to 200g) cup fried peanuts, you may use roasted peanuts or salt baked ones 2 leek onion. Although it is now recognized as a staple of Sichuan cuisine, it is also claimed by the neighboring Province of Guizhou, where Ding Baozhen is originally from.įunny how a number of dishes named after people, whether real or not, like pavlova, befanini or charlotte all have controversial stories and legend associated with them. There is also some controversy over the place of birth of this dish. Others also say that it is a dish that he ate at a modest restaurant when he went out in humble dress to observe the real lives of his subjects. Heat the oil in a wok or skillet over high heat and, once the oil is hot, briefly fry the szechuan peppercorns and broken up chilies, about 15 seconds. The dish quickly became popular around the Sichuan Province, where it got the name gōngbǎo jīdīng in honor of Ding Baozhen, whose nickname was Ding Gongbao (丁宮保).Īnother legend, rather hard to believe, would want us to believe that Ding Baozhen had very bad teeth, and that his chef invented a dish with finely chopped chicken that Ding started to love. He liked it so much that he asked for the recipe and started eating it and serving it to his guests regularly. Over there, Ding Baozhen was served a dish combining diced chicken breast, peanuts, and Sichuan peppercorns. Later, when he became a government official in the Sichuan Province, he decided to pay visit to the family of the man who saved his life to express his gratitude. He couldn’t swim, but a man who was passing by saved his life. ![]() One of the stories says that as a boy in Guizhou, Ding Baozhen accidentally fell into the water.
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