Kung Pao chicken is a spicy, stir-fried classic Chinese dish. This dish has so many different names like Gong Bao chicken or Kung Po chicken. Origin of This spicy stir-fried dish from the Sichuan Province, of China. This easy kung pao chicken recipe is famous for its spiciness and numbness feeling in the mouth.
What are the ingredients in This easy kung pao chicken recipe
Jullian or diced pieces of chicken and roasted peanuts is The main Ingredients in authentic Kung Pao chicken ( You can omit the nut ingredients from the recipe if have allergies from NUT’S)dried red chiles tossed or coated in a spicy, fragrant sauce. Any kind of nuts is the many time’s recognizable ingredients in many Chinese stir-fry dishes.Gong Bao or Kung Pao chicken dish is not only popular in China, it’s also popular in many Southeast Asian countries. One of them is India or other countries where many Chinese live.
Although authentic Kung Pao/Gong Bao chicken is spicy. But for the years it changes by the western tastes and even the ingredients changed many times.
Why this recipe named Kung Pao chicken /Gong Bao chicken or Kung Po chicken?
Kung Pao chicken is named by”Ding Baozhen”.Who was the government official and governor in the late Qing Dynasty/Qing Empire in the Sichuan Province south-western of China. Because of the association with the imperial system this dish named by a political person.
Different Versions of the same dish KUNG PAO CHICKEN/GONG BAO
The Sichuan version of the dish originally uses chicken as it’s primary ingredient and typically mixed spicy Sichuan peppers and sauces with the chicken when they stir fry the dish. In the Western version, it is actually known as Kung pao chicken. In this version, you can find only just marinated Jullian or diced chicken pieces, freshly and finely chopped Red chillis and chopped garlic, ginger. And to minimize the spiciness they add in this stir-fried dish fresh orange or orange juice, sugar salt and pepper to taste. And to thicken the dish add chicken broth with cornstarch or some time refind flour.
However, originally to make this dish in China people use maximum 3 to 4 Ingredients. Like chicken, chopped scallions, freshly chopped garlic and roasted peanuts or cashew nuts.
Although the dish is found throughout China in almost every restaurant and this dish has regional taste variations. In some of the regional Recipe of kung pao or Gong Bao chicken, are typically less spicy than the Hunan region serving the dish.
Is there has any typical Kung pao chicken sauce to make this dish?
Kung pao sauce is the most popular in Szechuan cuisine china. It’s a home-style stir-fry sauce. Kung pao sauce typically has two awesome layers of Flavours one is Hot and the other is sour flavour. The spicy and hotness you will get from the Szechuan peppers and Red Chillies. And the sour flavour will come from soy sauce. And to balance, The spiciness of the sauce vinegar and sugar are added.
Why am I making This Dish in My Kitchen?
As we all know Making Asian food, like Chinese food, cooking at home is always easy and quick. People always think making a Chinese food perfectly is not easy. With the help of my recipe, anyone can make Kung Pao chicken very easily. Just you need some preparation before cooking. That’s it. It is perfect for the home cooking as a dinner dish. And I am sure if you make this recipe, once a month in your kitchen, It will become a favourite dish in your family. This recipe will taste more wonderful when you serve this dish with a plain steamed RICE. Source of Information on Wikipedia
If You have any Recipe Request.Or any suggestion Please let me know in the comment box. I will surely help you.
| Servings | Prep Time | Cook Time |
| 2People | 20Minutes | 25Minutes |
| Servings | Prep Time |
| 2People | 20Minutes |
| Cook Time |
| 25Minutes |
- 500 Grams of Boneless chicken Julian/cubes
- 1/2 Cup Roasted Peanuts
- 1/3 Cups of Finely chopped scallions
- 1/3 Cups of Onions sliced
- 2 Tsp Finely chopped Garlic
- 2 Tsp Oyster sauce
- 1 Tsp Lite soy sauce
- 1 Tsp Dark Soy sauce
- 1 Tsp Suger or sugar Or suger as per your taste
- 1 Tbsp extra lite olive oil or any vegetable oil you choice
- 2 Big Sweet Red Chili sliced
- 1 Tsp Szechuan Pepper crushed/Ground Optional(You can easily replace the Szechuan Pepper crushed/Ground with Black pepper crushed/ground.)
Ingredients
Servings: People Units: |
- Take a big bowl. Put all the chicken pieces, lite soy sauce, oyster sauce and chopped garlic into it. Marriner the chicken at least 10 minutes at room temperature.
- Take a big wok 0r Frying pan.
- Make the wok and pan hot enough and put 1 Tsp oil into it. Make the oil hot enough too.
- And now in Add Put marinated chicken pieces first and fry the chicken pieces for 15 minutes over the low flame.
- Just now after 15 minutes make the flame high and add all the other ingredients into the pan. Like Onions sliced, Roasted Peanuts, Suger, Dark Soy sauce, Sweet Red Chili sliced, any pepper crushed or ground your choice from the list. Fry all the ingredients for another 5 minutes over the medium to high flame.
- After 5 minutes sprinkle the chopped scallions from the top. Mix well With chicken pieces and turn off the flame.
- Now Kung pao chicken Is ready to serve. Serve this dish with plain steamed Rice. And ENJOY....
To Know about The Recipe for
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Great common sense here. Wish I’d thgohut of that.