Kung Pao Chicken | 宫保鸡丁 – Spicy Element
Sichuan Cuisine Ingredients 麻辣元素 地道川菜调料
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Kung Pao Chicken | 宫保鸡丁

Chicken Dish Spicy Food

Kung Pao Chicken (宫保鸡丁) probably is one of the most famous dishes from Sichuan Cusine and also one of the most popular dishes in Chinese restaurants around the globe. Kung Pao Chicken was invented by a high-level official named Ding Bao Zhen in Qing Dynasty about 300 years ago. The dish was named after his official title Kung Pao.

Due to the popularity of the dishes, Kung Pao Chicken has many variations as it's been revised according to local preference.  Below is the recipe of authentic Kung Pao Chicken in Sichuan Cuisine.  

Preparation Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

1. Boneless Chicken Breast 鸡肉 - 150 g

2. Peanuts 花生米 - 80 g

3. Dried Chili Pepper(干辣椒) - 30 g

4. Vegetable Oil 植物油 - 30 g 

5. Pealed Garlic 蒜瓣 - 20g

6. Sliced Ginger 姜 - 20 g

7. Sichuan Pepper 花椒 - 3g

8. Scallion, White Part 葱白段 - 5g

9. Soy Sauce 酱油 - 10g

10. Sugar 糖- 3g

11. Chinese Vinegar 醋- 5g

12. Sesame Oil 芝麻油- 5g

13. Corn Starch / Pea Starch 玉米淀粉或豌豆淀粉 - 5 g

14. Chinese rice wine 料酒- 5g

15. Salt 盐- 3g

16. Water 水 - 15g

Instruction:

1. Cut Chicken Breast into 2-cm cubes and marinate with salt (3g) and rice wine (5g);

2. Mix the following into a cooking sauce: Sugar (3g), Corn Starch(5g), Chinese Vinegar (10g), Soy Sauce(10g) Sesame Oil (5g), Water(15g)

3. Cut peeled garilic and ginger into thin slices; Cut the dried Chili Pepper and Scallion(white part) into 2 cm strips

4. Put 30g Vegetable Oil in a wok with high heat and add garlic, ginger slice and Sichuan Pepper, stir fry till the aroma comes out;

5. Add Chicken and Dried Chili Pepper and stir fry with the high heat for 2-3 minutes

6. Add Peanuts in the wok and stir fry for about 1-2 minute

7. Add Scallion(White Part) strips and put the sauce in the wok and stir well;

8. When the sauce becomes thick and shiny and turn off the heat

9. Put into a plate and ready to serve



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