Kung Pao Chicken History
Kung Pao Chicken is a stir-fried Chinese dish traditionally made with diced of chicken, peanuts, scallion, Dry red chilly & Szechuan pepper. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China
It is said that the dish was created by Ding Baozhen (1820–1886), a governor of Sichuan Province during the Qing Dynasty. He came from Niuchang Town, Zhijin County, Bijie City, Guizhou Province. According to the legend, Ding Baozhen was very interested in cooking. He liked eating chicken and peanuts, and especially loved spicy flavors. He created a delicacy made of diced chicken, red chilies, and peanuts while in office.
In China Kung pao chicken also transcribed Gong Bao Ji-Ding (宫保鸡丁Gōng bǎo jī dīng). It was originally a Ding family recipe, but as time passed it became a well-known dish. In culinary terms, Kung Pao refers to a dish that has been prepared in a certain style. You'll find recipes for Kung Pao Shrimp, Beef, and even vegetables. However, the traditional dish is made with chicken.
Kung Pao Chicken Recipe
INGREDIENTS
300 g boneless chicken diced (1.5cm.)
1 teaspoon sesame oil
1½ tablespoon vinegar
1 teaspoon Shaoxing rice wine
2 teaspoon cornstarch dissolved in 2 tablespoon water
2 tablespoon cooking oil
10 dried red chilies, halved & deseeded
1 teaspoon soy sauce
50 g roasted peanuts
1 teaspoon whole Sichuan peppercorn - see note
6 stalks scallions, cut into chunks - only use the stem part
3 cloves garlic, Crushed
8 slices ginger Finely Chopped
Salt to taste
½ teaspoon freshly ground black pepper
INSTRUCTIONS
Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper. As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
Add garlic & ginger then continue frying in medium high heat until the chicken Changes the color. Add Spring onion & seasonings (salt & pepper) , give a good mix.
Add vinegar, soy sauce, shaoxing wine, dissolved cornstarch & sesame oil, Stir to evenly coat the chicken.
Add roasted peanuts and stir one more times. Turn off the heat as soon as the sauce is thickens.
Serves immediately with steamed rice or you can enjoy the dish as a starter.
