Kung Pao Chicken, also known as "Gong Bao Ji Ding" (宫保鸡丁) in Mandarin, is a classic Chinese dish with a rich history that dates back to the Sichuan province in southwestern China. The dish is named after Ding Baozhen, a late Qing Dynasty official, governor of Sichuan, and a lover of spicy foods. The title "Gong Bao" is an honorary title and is the source of the name "Kung Pao" commonly used in the West.
The original version of Kung Pao Chicken was quite different from the versions often served outside of China. It was a fiery and flavorful dish featuring diced chicken, peanuts, and chili peppers, all cooked together in a bold sauce made from Sichuan peppercorns, dried chili peppers, ginger, garlic, and soy sauce.
The dish's evolution and popularity over the years led to different variations being developed, both within China and internationally. Many Westernized versions of Kung Pao Chicken, especially those served in Chinese-American restaurants, might include adaptations to cater to local tastes and ingredient availability.
Classic Chinese recipe for "Kung Pao Chicken," a flavorful and spicy dish with chicken, peanuts, and vegetables.
**Ingredients:**
- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
- 1/2 cup roasted peanuts
- 2 tablespoons vegetable oil
- 3-4 dried red chili peppers, deseeded and cut into halves
- 1 teaspoon Sichuan peppercorns (optional, for numbing heat)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup diced bell peppers (red or green)
- 1/2 cup diced onions
- 2 green onions, chopped (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
- Salt, to taste
**Instructions:**
1. **Marinate the Chicken:**
- In a bowl, mix the chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for about 15-20 minutes.
2. **Prepare the Sauce:**
- In a separate bowl, combine the remaining soy sauce, dark soy sauce, hoisin sauce, sugar, and the dissolved cornstarch. Mix well and set aside.
3. **Cook the Chicken:**
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it's no longer pink. Remove the chicken from the wok and set it aside.
4. **Stir-Fry Peppers and Onions:**
- In the same wok, add the remaining tablespoon of oil. Add the dried chili peppers and Sichuan peppercorns (if using). Stir-fry for a few seconds until aromatic.
- Add the minced garlic and ginger, and stir-fry until fragrant. Add the diced bell peppers and onions. Stir-fry for a few minutes until the vegetables start to soften.
5. **Combine and Finish:**
- Return the cooked chicken to the wok. Pour in the prepared sauce and roasted peanuts. Toss everything together until the chicken and vegetables are coated in the sauce and heated through.
6. **Serve:**
- Garnish with the chopped green onions (green parts) and give it a final stir. Serve the Kung Pao Chicken hot over steamed rice.
**Note:** Kung Pao Chicken is known for its spicy and bold flavors. Adjust the amount of dried chili peppers and Sichuan peppercorns to your preferred level of heat. You can also customize the dish by adding other vegetables like zucchini or carrots.
**Enjoy your meal!** ( 请享用！)
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