How to make Authentic Kung Pao Chicken?

(All of the following contents are from www.chinasichuanfood.com, Here we specially appreciate Elaine, the owner and great Szechuan food cook.)
Kung Pao Chicken

Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins

One of the most famous Sichuan dish–kung pao chicken, made with chicken breast.
Author: Elaine Luo
Cuisine: Sichuan cuisine
Serves: 2
Ingredients
1 chicken leg (or 2 chicken thighs), cut into small cubes
½ cup of skinless peanuts (you may use roasted peanuts and skip step 3 and step 4)
2 leek onion (only white part), cut into small section.
6~8 dried chili peppers (change the amount according how hot you wish it to be)
3 tablespoons cooking oil
1 teaspoon whole Sichuan peppercorn ( or you can use Sichuan peppercorn powder )
½ tablespoon of red oil (optional, for a brighter color)
pinch of salt
1 tablespoon cooking wine
1 teaspoon cornstarch
Mixed Sauce
½ tablespoon dark soy sauce
1 tablespoon light soy sauce
a small pinch of salt (around 1 teaspoon)
1 inch ginger grated
1 tablespoon chopped green onion
2 garlic cloves, finely chopped
1 tablespoon cornstarch
1 tablespoon vinegar
2 tablespoons water
2 teaspoon sugar
Instructions

Report this ad

If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife.
Cut the meat into long strips and further into one bite size cubes. Transfer the chicken to a large bowl and marinating with salt, cooking wine and cornstarch.
Heat up oil in wok until then fry Sichuan peppercorn until aroma over slow fire. I get feedback saying that the whole Sichuan peppercorn is quite annoying when you want to mix the sauce with rice or noodles. And this is the solution, pick the Sichuan peppercorn out and only left the oil.
Prepare a small bowl; add all the seasonings for the sauce together.
Heat up around 2 tablespoons of cooking oil in wok and add skinless peanuts in when the oil is still cold. Toss continuously until the oil becomes boiling and there is pa-pa sound. Remove the peanuts out and filter the oil.
Heat up oil in wok until then fry Sichuan peppercorn until aroma over slow fire. I get feedback saying that the whole Sichuan peppercorn is quite annoying when you want to mix the sauce with rice or noodles. And this is the solution, pick the Sichuan peppercorn out and only left the oil.
Fry garlic, ginger and dried pepper until aromatic. Then add half of the leek onion sections in. Slightly stir the chicken cubes and place the chicken in (at this step, the red chili pepper should be dark red).
This is optional: add around ½ tablespoon of red chili oil for a bright red color.
Stir the sauce and pour in.Fry until the sauce is well coated. Mix with the remaining leek onion white sections and transfer out.
Notes
If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.

When frying the Sichuan peppercorn, use slow fire and be patient. Over-fried Sichuan peppercorn brings a bitter taste.

For blog and instruction, please visit China Sichuan Food