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Kung Pao Chicken

17/11/2023

Kung Pao Chicken, also known as Gong Bao Chicken, is a Sichuan cuisine classic that combines chicken, roasted peanuts, and dried chili peppers in a tasty and slightly spicy mix. I will suggest a slightly adapted version with a touch of tricolor inspiration!

Ingredients

  • 500g chicken breast, cut into cubes
  • 3 tablespoons of vegetable oil (for an Italian twist, you could use olive oil, but it will change the flavor profile)
  • 8-10 dried chili peppers (reduce or increase according to your spice tolerance)
  • 1 tablespoon of fresh ginger, minced
  • 2 cloves of garlic, minced
  • 1 green onion (white and green parts), cut into about 2cm pieces
  • 50g of roasted peanuts

For the chicken marinade:

  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice wine or dry sherry
  • 2 teaspoons of cornstarch (also known as cornflour)

For the sauce:

  • 3 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of rice vinegar (you can use white wine vinegar for an Italian touch)
  • 1 teaspoon of cornstarch
  • 1 teaspoon of toasted sesame oil (for an Italian touch, you might consider a drizzle of raw extra virgin olive oil for the spice base)
  • As much water as needed

Preparation

  1. Combine the marinade ingredients in a bowl and add the chicken. Mix to ensure the chicken is well coated and let it marinate for about 20 minutes.

  2. For the sauce, mix all the ingredients in a separate bowl adding a bit of water to make the mixture smooth and set it aside.

  3. Heat the oil in a wok or large frying pan over medium-high heat.

  4. Add the dried chili peppers and quickly fry them for a few seconds until they become aromatic.

  5. Add the marinated chicken and stir-fry until it’s golden and nearly cooked through.

  6. Add the ginger, garlic, and green onions and continue to stir-fry until the chicken is fully cooked.

  7. Lower the heat, add the previously prepared sauce and mix well to coat the chicken and other ingredients. Cook until the sauce thickens.

  8. Add the roasted peanuts and mix well.

This dish should be served immediately, hot and fragrant, usually accompanied by steamed white rice.

Did you know?

The name “Gong Bao” or “Kung Pao” comes from an honorary title held by a governor of the Sichuan province, who was one of the first to promote this dish. Kung Pao Chicken is a great example of how high cooking can spread to all social levels, becoming a worldwide classic. And to keep with the Italian-Chinese fusion theme, you might think of pairing it with a nice glass of Italian white wine, perhaps a Friulano or a Vermentino, which contrasts well with the spiciness of the dish!

Kung Pao Chicken