The Legend of Kung Pao Chicken
Kung Pao Chicken (宫保鸡丁) is named after Ding Baozhen, a late Qing Dynasty governor of Sichuan Province. His official title was "Gong Bao" (Palace Guardian), which is where the dish gets its name. Legend has it that Ding loved this spicy chicken dish so much that it became known as "Gong Bao's Chicken."
The dish represents the quintessential Sichuan cooking style - bold, aromatic, and perfectly balanced between sweet, sour, and spicy flavors. The key to authentic Kung Pao Chicken lies in the "宫保味型" (Gong Bao flavor profile), which combines dried chilies, Sichuan peppercorns, and a sweet-and-sour sauce.
What makes this dish special is the contrast in textures: tender, velvety chicken against crunchy peanuts and crisp vegetables, all brought together by the complex, glossy sauce that coats every ingredient.
Ingredients
Main Ingredients
- Chicken breast or thigh 1 lb (450g)
- Roasted peanuts 1/2 cup
- Dried red chilies 6-8 pieces
- Green onions 3-4 stalks
- Garlic 3 cloves
- Fresh ginger 1 inch piece
Sauce & Marinade
- Sichuan peppercorns 1 tsp
- Soy sauce 3 tbsp
- Chinese black vinegar 2 tbsp
- Sugar 1 tbsp
- Cornstarch 2 tbsp
- Cooking oil 3 tbsp
Cooking Instructions
Step 1: Prepare the Chicken
Cut chicken into 1/2-inch cubes. Marinate with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and a pinch of salt for 15 minutes. This velveting technique ensures tender chicken.
Step 2: Make the Sauce
In a small bowl, combine remaining soy sauce, black vinegar, sugar, and 1 tablespoon cornstarch mixed with 2 tablespoons water. This sweet-and-sour sauce is the heart of the dish.
Step 3: Prepare Aromatics
Finely chop garlic and ginger. Cut green onions into 1-inch segments. Remove seeds from dried chilies and cut into small pieces. Toast Sichuan peppercorns until fragrant and grind coarsely.
Step 4: Stir-Fry the Chicken
Heat oil in a wok over high heat. Add marinated chicken and stir-fry for 2-3 minutes until just cooked through. Remove and set aside.
Step 5: Build the Flavors
In the same wok, add dried chilies and stir-fry for 30 seconds until fragrant but not burnt. Add garlic, ginger, and white parts of green onions. Stir-fry for another 30 seconds.
Step 6: Combine and Finish
Return chicken to wok, add sauce, and stir-fry for 1-2 minutes until sauce thickens and coats the chicken. Add peanuts, green parts of scallions, and ground Sichuan peppercorns. Toss briefly and serve immediately.
Chef's Tips
🔥 High Heat Cooking
Use the highest heat possible for authentic "wok hei" (breath of the wok). The dish should come together quickly in just a few minutes.
🥜 Peanut Selection
Use unsalted roasted peanuts for the best texture and flavor control. Add them at the very end to maintain their crunch.
🌶️ Chili Management
Remove seeds from dried chilies to control heat level. The chilies should be dark red and fragrant, not black and bitter.
⚡ Quick Serving
Serve immediately while hot. Kung Pao Chicken is best enjoyed fresh from the wok when the sauce is glossy and the peanuts are still crunchy.