Kung Pao Chicken (宫保鸡丁) - East Asian Recipe

Kung Pao Chicken (宫保鸡丁)

🌍 East Asian, China (Sichuan) Difficulty: ●●●○○

Named after Ding Baozhen (宫保 = palace guardian) — a Qing governor whose love of the dish gave it official status.

Ingredients

• 500g chicken thigh diced
• 100g roasted peanuts
• 8 dried red chilies
• 1 tsp Sichuan peppercorns
• 3 garlic cloves
• 1 tbsp ginger. Marinade: 1 tbsp soy
• 1 tsp cornstarch
• 1 tsp Shaoxing wine. Sauce: 2 tbsp soy
• 1 tbsp dark soy
• 1 tbsp Chinkiang vinegar
• 1 tbsp sugar
• 1 tsp cornstarch in water
• scallions

Method

1. Marinating — Marinate chicken 20 min.
2. Making — Make sauce by mixing all sauce ingredients.
3. Step 3 — Stir-fry chilies and Sichuan peppercorns in oil until fragrant and darkened.
4. Adding — Add garlic and ginger, then chicken. Stir-fry on high heat 3–4 min.
5. Adding — Add sauce, toss until thickened. Finish with peanuts and scallions.

Tags: chicken thigh diced, roasted peanuts, red chilies, sichuan peppercorns, garlic cloves · Source: Brittani's Almanac