Lets eat Kong Pao Chicken

Lets eat Kung Pao Chicken!

Kung Pao chicken (Chinese: 宫保鸡丁) is also called Gong Bao chicken or Kung Po chicken. It is a spicy, stir-fried Chinese dish, or more exactly a kind of Sichuan food. The main ingredients of the dish include chicken, peanuts, vegetables (traditionally leek only), and chili peppers. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of Westernized Chinese cuisine.

The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. Shaoxing wine is used to enhance flavor in the marinade. The classic dish in Sichuan cuisine includes Sichuan peppercorns and it is originated in the Sichuan Province of south-western China. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil. When preparing Sichuan-style Kung Pao chicken, only Sichuan-style chili peppers such as seven stars pepper or facing heaven pepper are used. Smaller, thinner Sichuanese varieties may also be used. The most important component of the dish is handfuls of Sichuan peppercorns. It is these peppercorns that give authentic Kung Pao chicken its distinctive numbing flavor.

The use of hot and numbing flavor is a typical element of Sichuan cooking. Then the chicken is stir-fried and chopped leeks. In addition, peanuts are added to enhance the flavor. Kung Pao chicken starts off with fresh, moist, unroasted peanuts. These are often used instead of their pre-roasted versions. The peanuts are dropped into the hot oil at the bottom of the wok, then deep-fried until golden brown before the other ingredients are added.

Gong Bao chicken not only makes your lips tingle pleasantly, but also is very beautiful to look at. It has a glorious medley of chicken flesh, golden peanuts and bright red chiles. The sauce is based on a light sweet-and-sour, pepped up with a deep chile spiciness and a trace of Sichuan pepper. The ingredients are all cut in harmony. The chicken are cut in small cubes and the scallion in short pieces to complement the peanuts. The chicken should be just cooked and wonderfully succulent; the nuts are added at the very last minute so that their crispness can be kept.

Versions of Kung Pao chicken are also commonly found in the West. In western countries, the dish is called Kung Pao chicken or Kung Po. It is usually cooked with diced, marinated chicken, chicken broth, and cooking oil, orange or orange juice, garlic, ginger, sugar, corn starch, as well as salt and pepper. Instead of chicken, Western variations sometimes substitute other meat such as beef, pork, shrimp, duck, fish, frog legs or tofu, which are called “Kung Pao beef”, “Kung Pao pork”, “Kung Pao shrimp”, “Kung Pao duck”, “Kung Pao fish”, “Kung Pao frog legs” and “Kung Pao tofu”.

If you are interested in having a taste of Sichuan food and love the flavor of spiciness and numbness, let’s visit the best Chinese restaurants in Twin Cities and order Kung Pao chicken. Grand Szechuan Restaurant is highly recommended to you. It is a Sichuan food dining restaurant in Bloomington, Minnesota. Grand Szechuan Restaurant boasts seasoned Szechuan food chefs and serves authentic Sichuan food. You will surely love Kung Pao chicken or any other Sichuan dishes they serve!

Key words: Grand Szechuan Menu