Kung Pao ( also spelled Gung Po) Chicken is a classic traditional dish from Szechuan cuisine, originating in the Sichuan Province of Central-Western China.The dish is named after Ding Baozhen (1820-1886), he was a late Qing Dinasty official. Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gong Bao, the name of Kung Pao derived from this.
Kung Pao Chicken has two main versions, the original Sichuan version and the Westernized one. In Szechuan version, the usage of Sichuan peppercorns are a must. That's the one of the main components that makes it different from the Western one. The peppercorns give a distinctive numbing flavor.
Ingredients:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 tsp soy sauce
2 tsp Chinese rice wine or dry sherry
1 tsp sesame oil
1 1/2 tsp cornstarch
Sauce:
2 tbsp dark soy sauce
2 tbsp hoisin sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tbsp oil for stir-frying, or as needed
1 tsp Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Preparation:
1. Cut the chicken into 1-inch cubes.
2. Combine with the marinade ingredients, adding the cornstarch last.
3. Marinate the chicken for 25 minutes.
4. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.
5. Set aside.
6. Cut the chilies in half so that they are approximately the same size as the chicken cubes.
7. Remove the seeds.
8. Peel and finely chop the garlic.
9. Cut the green onion on the diagonal into thirds.
10. Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
11. When the oil is hot, add the chicken.
12. Stir-fry until it turns white and is about 80 percent cooked.
13. Remove from the wok.
14. Add 2 tbsp oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
15. Add the chili peppers and the Szechuan peppercorn if using.
16. Stir-fry briefly until they turn dark red.
17. Add the sauce to the wok. Bring to a boil.
18. Add the chicken back into the pan.
19. Stir in the peanuts and the green onion.
20. Remove from the heat and stir in the sesame oil.
21. Serve hot.
Another approach to Kung Pao Chicken Dish:
Recipe source:
http://chinesefood.about.com/od/poultryreceo/r/kungpaostirfry.htm
http://www.recipezaar.com/52044
Image source:
http://biggestmenu.com/rdr/CA/San-Gabriel/Chung-King-Restaurant-1592583/Kung-Pao-Chicken-25275