Kung Pao Chicken traces its origins to 19th-century Sichuan province of China. It is believed to be named after Ding Baozhen, a Qing dynasty governor whose official title “Gongbao” meant Palace Guardian. Legend has it that this quick stir-fried dish of diced chicken, chilies, and nuts was one of his favorites, eventually earning his name. The true Sichuan versions balance heat, tang, sweetness, and the distinctive numbing sensation of Sichuan peppercorns. Over time the dish travelled far beyond China, evolving into many regional variations. Yet at its heart, Kung Pao Chicken remains a celebration of bold flavours, fast wok cooking, and the timeless magic of Sichuan cuisine. I have tried to recreate is popular dish using ingredients which are readily available in the home pantry to keep it practical. Since the sauce is quite spicy try to make the final dish a bit on the dry side. The preparation takes longer than the actual cooking time. To make it work the while, make it in a large quantity and the leftovers can used as wrap filling or even added to a salad bowl. The Kung Pao pairs well with rice or noodles. For vegetarians, one can easily replace the chicken with mushroom, cauliflower or tofu.
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Everyone’s Favourite
Ingredients
- 500 gms boneless Chicken or Chicken Thigh
- 1 cup Bell Peppers, diced into 1 inch squares
- 1/3 cup diced Onions
- ½ Zucchini, roughly chopped or sliced into rounds (Optional)
- 4–5 tablespoons roasted unsalted Peanuts or Cashews
- 6–8 dried Red Chilies (seeded and cut into halves or smaller pieces)
- 4 tablespoons Oil
- 5 Tbsp minced Ginger
- 2 heaped Tbsp minced Garlic
- 2 stalk Spring Onion (cut into rings)
- Salt according to taste
- 5 Tsp Sesame Oil (Optional)
Ingredients for the Mariande :
- 2 tsp Corn Starch
- 2 tbsp Soya Sauce
- 5 tbsp Chinese Shaoxing rice wine (can be substituted for rice wine vinegar or else apple cider vinegar)
- 2 tsp Oil
Ingredients for the Sauce :
- 3 tbsp light Soy Sauce
- 1 tsp Dark Soy Sauce
- 2 tsp Hoisin Sauce
- 2 tbsp Chinese Black Vinegar ( can be replaced with balsamic vinegar instead)
- 1/2 tsp Sichuan Peppercorn, freshly grounded
- 1 tbsp Sugar
- 1 heaped tsp Corn Starch
- 1/3 cup Water or Chicken Stock
Instructions
- Wash and clean chicken. Pat dry with paper towels. Cut chicken into bite-sized pieces and transfer them to a bowl. Marinate the chicken with all the ingredients under Ingredients for Marination. Cover and keep aside for 15-20 minutes.
- Mix together the Sauce Ingredients in a bowl and set aside ready to be used.
- Heat 2 tbsp of oil in a deep bottom pan. Stir fry the marinated chicken until they are 80% cooked. Take them out and set aside.
- Add in the remaining 2 tbsp of oil to the pan. When oil is hot add in the vegetables, that is, bell peppers, onion and zucchini. Stir over high flame for a couple of minutes before adding in the minced ginger and garlic. Give it a quick stir before adding in the dried red chilies.
- Saute until the dried red chilies release a spicy aroma. The garlic should be lightly fried and is light brown in colour. Add in the chicken back to the pan. Stir frequently before adding in the roasted peanuts.
- Now add the sauce and keep stirring continuously until the chicken is nicely coated with the sauce. Add in the spring onion (scallion) and the sesame oil (if using any) and give it a good toss.
- Dish out and serve immediately paired with steamed rice, fried rice or noodles of your choice.
Notes
If the Sichuan Peppercorn is not readily available, you may substitute it with black peppercorns.
Nutrition
- Serving Size: 4
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