Kung Pao is a classic dish from the Sichuan province in China, named after Governor Ding Baozhen from the Qing dynasty. It is characterized by a perfect balance of spicy, sweet, and salty flavors, with a distinct aroma of Sichuan pepper that creates a characteristic tingling sensation on the tongue. Crunchy peanuts contrast with tender pieces of chicken, and dried chili peppers add an intense aroma. This dish comes together quickly in a hot wok, preserving the juiciness of the meat and the crispness of the vegetables.
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Cut the chicken breast into 2cm cubes. Mix with 1 tablespoon of soy sauce and half of the potato starch.
Prepare the sauce: mix the remaining soy sauce, vinegar, sugar, the rest of the flour, and 3 tablespoons of water.
Heat the wok with oil, fry the chicken in batches for 3-4 minutes until golden brown. Set aside.
In the same wok, sauté the dried chili for 30 seconds over medium heat (be careful of the smoke!).
Add chopped garlic and ginger, sauté for 30 seconds until fragrant.
Add the peanuts and fry for a minute. Add the chicken and sauce, stir until it thickens.
Drizzle with sesame oil, sprinkle with chives, and serve immediately with rice.
The Kung Pao dish is known worldwide, but in each culture, it may have a slightly different version, depending on local ingredients and taste preferences.
Serve Kung Pao chicken hot, preferably in deep plates or bowls to keep it warm. Garnish with fresh chives and serve with jasmine rice on the side. An Asian-style serving set will be perfect.
Store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. It's best to reheat in a skillet over medium heat to maintain the texture of the chicken.
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Asian cuisine is a variety of flavors from Japan to Thailand - umami, sweet-sour, and spicy. Sushi, ramen, pad thai, pho, and dim sum - iconic dishes from restaurants at home. Wok cooking: stir-fry with vegetables, tofu, and meat in just a few minutes. Asian sauces: soy, fish, oyster, and hoisin ...
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Comments (4)
Moja rodzina była zachwycona. Znikło w 10 minut! 😋
Rewelacja! Mój mąż, który nie lubi gotować, zrobił to sam i wyszło wyśmienicie!
Można to zrobić w multicookerze? Jaki program ustawić?
Czy można użyć gotowego bulionu w kostce czy lepiej zrobić własny?
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