Kung Pao Chicken is a dish originating from Sichuan cuisine, in the southwestern region of China. This dish is known for its unique combination of spicy, sweet, and salty flavors, reflecting the culinary tradition of Sichuan province, which is recognized for its use of chili and Sichuan pepper. The name "Kung Pao" refers to Ding Baozhen, a 19th-century official who was governor of Sichuan and whose courtesy title was known as "Gongbao" or "Kung Pao".
In different Latin American countries, this dish may be called something similar, but it is also common to find it as "Chicken with peanuts, Chinese style", referring to one of its most characteristic ingredients. Although the preparation may vary by region, the essence of the dish remains: pieces of chicken stir-fried with vegetables and a spicy touch accompanied by roasted peanuts that give it a crunchy contrast.
How to prepare Chinese Kung Pao Chicken
Ingredients:
Boneless, Skinless Chicken Breast, Egg White, Cornstarch, White Pepper, Soy Sauce, Thai Chilies, Green Bell Pepper, Onion, Celery, Sliced Water Chestnuts, Dry Sherry, Rice Vinegar, Sugar, Sesame Oil, Hoisin Sauce, Oyster Sauce, Peanut Oil, Unsalted Roasted Peanuts.
Steps:
Cut the chicken into bite-sized pieces.
Combine the egg white, cornstarch, pepper, and soy sauce in a glass bowl.
Add the chicken pieces, mixing to coat well.
Cover and refrigerate for 30 minutes.
Vegetables: set aside the prepared vegetables.
Sauce: mix all the sauce ingredients in a glass bowl and set aside.
In a wok or large skillet, stir-fry the red chilies in 1 tablespoon of peanut oil over medium-high heat until the chilies are almost browned.
Add the chicken mixture and stir-fry until the chicken is almost cooked - add the vegetables and stir-fry for a couple of minutes.
Add the sauce mixture and heat for one or two minutes.
Serve over rice and sprinkle peanuts over each portion.
