Kung Pao Chicken (宫保鸡丁 gōng bǎo jī dīng) no doubt is one of the most well known Chinese dishes in the western world. But what does Kung Pao actually mean, why this name?
What are the Origins of Kung Pao Chicken?
It is believed that Kung Pao Chicken was created by the Sichuan governor Ding Baozhen in Qing Dynasty. He was a seasoned chef himself and loved eating peanuts and chicken and of course spicy food! When he was working in Shandong, he asked his private chef to alter a local dish called Jiang Pao Chicken (Beanpaste Stir-Fried Chicken 酱爆鸡丁 jiàng bào jī dīng) into a spicy dish cooked with diced chicken, red chillies, and peanuts. This dish was widely spread when he was relocated to Sichuan Province as its governor. 宫保 Gong Bao was the name of his job position, so to commemorate his work during his tenure, people named this dish Gong Bao Ji Ding which later became the famous Kung Pao Chicken in western countries.
Why Make Authentic Kung Pao Chicken?
Many overseas Chinese people including myself, often find that it is hard to find authentic Kung Pao Chicken in the local Chinese restaurants. It seems that they all have their own interpretation of how this dish should taste like. After a long head aching search quest, I finally decided to DIY it at home. And both I and my husband Yanni were quite pleased with the result. We both agree that this version is the closest we have ever tasted here compared to what we used to have in China. So for you all who have tasted the real thing and longing for more.
Now, on to the recipe!
Authentic Kung Pao Chicken (Gong Bao Ji Ding) Recipe
Course: MainCuisine: ChineseDifficulty: Easy2
servings20
minutes15
minutesThis authentic recipe shows you how to make a Chinese restaurant favourite, Kung Pao Chicken, known in China as Gong Bao Ji Ding.
Ingredients
- Main Ingredients
Large chicken breast x 2 (390g)
Large leek x 1
Raw peanuts 56g
Sichuan Red Oil Bean Paste Sauce 1+½ tbsp
- Marinate sauce
Chinese cooking wine ¼ tsp
Light soy 2 tsp
Egg white ½ of a medium-sized egg
Corn starch ½ tbsp
Sesame oil ¼ tsp
Sichuan peppercorn powder 4 shakes
- Sauce
Chinese dark rice vinegar 2 tbsp
Sugar 2 tbsp
Oyster sauce ½ tbsp
Chinese cooking wine ¼ tsp
Water 3 tbsp
Minced garlic x 3 cloves
Corn starch 1 tbsp
Directions
- To make the chicken breasts juicy we need to marinate them for 20 mins. Dice the chicken breasts.
- Add Chinese cooking wine ¼ tsp, light soy 2 tsp, egg white ½ of a medium-sized egg, corn starch ½ tbsp, sesame oil ¼ tsp, Sichuan peppercorn powder 4 shakes to a big container, add the diced chicken breasts in, gently massage the chicken for 2 mins. Set it aside.
- While we are marinating our chicken, let’s fry the raw peanuts. Set the heat to medium, fry until the peanuts are nicely browned. Over frying will result in a dark colour as well as a bitter taste. If you are not sure, feel free to start with low heat and increase gradually.
- After done, take them out and let them cool.
- Wash and cut the leek into similar sizes as your diced chicken breasts.
- Take a small container, add Chinese dark rice vinegar x 2 tbsp, Sugar x 2 tbsp, Oyster sauce x ½ tbsp, Chinese cooking wine ¼ tsp, water x 3 tbsp, minced garlic x 3 cloves, corn starch x 1 tbsp, mix well and set it aside.
- Heat up your wok and add 2 tsp vegetable oil.
- Stir fry the diced chicken breasts until they are nicely browned.
- Take the chicken breasts out and set them aside.
- Add 1 tsp of vegetable oil to the wok.
- While the oil is still cool, add 1 + ½ tbsp red oil bean paste then keep stirring until you can see visible red oil spreading. (Keep the heat at a lower setting if it is your first time cooking Chinese food.)
- Add in the chopped leek gently and stir fry for a few minutes, until softened.
- Add the stir-fried diced chicken breasts and mix well.
- Add the fried peanuts.
- Gently mix the sauce again and pour in your wok, mix well with the rest of the ingredients. Turn heat to maximum.
- Keep stirring until the sauce is thickened and coated nicely on the rest of the ingredients in the wok.
- Plate and serve.
- Hopefully, the taste of this dish will remind you of your time spent in China. Enjoy! 您慢用(nín màn yòng).
Try It Yourself!
And there you have it! You now know how to make real Chinese Kung Pao Chicken! Give the recipe a go and show us on Instagram how it turned out by tagging us. Be sure to also leave us a comment and if you’re not sure about something, ask any questions below.
