Kung Pao Chicken recipe is the guide to a wok-fried chicken dish that’s dotted with tangy herbs and most specifically – the spicy sweet sauce.
Kung Pao Chicken, originally Gōngbǎo Jīdīng (宫保鸡丁), is a Chinese cuisine mainstay whose recipe was initiated in Sichuan – southwest province of China.
The dish was the creation of Din Bao Zhen – Sichuan’s governor-general at the time, under Emperor Guangxu rule. That truly well-explained its exclusive name. Soon, Kung Pao then spread rapidly within the locals and became a very popular home dish.
Later then, in the light of Westernizing tendency back in the 20th century, Kung Pao Chicken was introduced into the US with minor alterations. From that point on, the dish has been reckoned worldwide with a sweeter and less bold flavor.
Kung Pao Chicken is actually a much older dish than General Tso’s Chicken, regarding their histories of origins. Kung Pao was authentically created in Chinese in the 19th century, while General Tso’s Chicken first appeared somewhere in the Upper Eastern of the US in the 1980s.
Surprisingly, General Tso’s Chicken didn’t even come to the native Chinese’s credits in the first place – they only heard about it when the US chefs brought the dish to China.
Kung Pao Chicken has always been one of the most go-to dishes in Chinese repertoire thanks to the notable spiciness that’s supported by the touch of Sichuan pepper. The ingredients work together so well to balance out the tanginess and sweetness of the sauce base, hence, give the dish its meritorious recognition.
Most specifically, Kung Pao Chicken requires no deep-frying, which obviously makes it much less oily but obtain the aromatic flavor of wok-frying. Totally worth a spot on your family table.
Being so adjustable and easily paired, Kung Pao Chicken is often put on scale with several similar dishes. To find out more, please visit: https://healthykitchen101.com/kung-pao-chicken-recipe/
prep: 5 mins | cook: 35 mins | total: 40 mins
Author: Luna | Yield: 2 servings
If you or your dining mates can’t stand its considerable tanginess, slinging in more veggies might help flatten the flavor a little bit. Broccoli, cauliflower, bok choy or carrots are nice choices here. After all, it takes no guts to go for a new alteration, you think?
For chicken breasts frying:
For the sauce:
For the veggies frying:
Step 1. Fry the chicken
If your kitchen happens to not having a wok around, using a regular frying pan or saucepan is totally fine.
Step 2. Prepare the sauce
Step 3. Fry the veggies
Step 4. Serve
Remember to stir constantly every time there are new ingredients added.