Kung Pao Chicken is one of the most emblematic dishes of Chinese cuisine, especially from the Sichuan province. Its original name in Chinese is 宫保鸡丁 (Gōngbǎo Jīdīng), in honor of Ding Baozhen, a governor of Sichuan during the Qing dynasty, nicknamed "Kung Pao". This dish is characterized by its sweet, sour, and spicy flavor, in addition to the crunchy texture provided by the roasted peanuts.
In Latin America, although it is generally known as Kung Pao Chicken, in some countries it may also be called simply Chicken with Peanuts or Sichuan Chicken, referring to its region of origin. Its popularity has transcended borders, and each culture slightly adapts it to their local ingredients, but it always preserves that characteristic mix of spicy, sweet, and salty.
This dish represents a perfect fusion of intense flavors and diverse textures, making it one of the favorites in Chinese restaurants around the world today, and also an excellent dish to prepare at home thanks to its simple preparation.
How to Make Kung Pao Chicken II
For the marinade, combine 2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 teaspoons of sherry, and salt in a large bowl.
Mix well.
Add the chicken.
Stir to coat well.
Let it rest for 30 minutes.
Combine the remaining 1 1/2 teaspoons of cornstarch, 3 teaspoons of soy sauce, 3 teaspoons of sherry, vinegar, chicken broth, and sugar in a small bowl.
Mix well and set aside.
Heat 1 tablespoon of oil in a wok or large skillet over medium heat.
Add the peanuts.
Cook and stir until lightly toasted.
Remove the peanuts from the wok.
Set them aside.
Heat the remaining 2 tablespoons of oil in the wok over medium heat.
Add the chiles.
Sauté until the chiles begin to char, about 1 minute.
Increase the heat to high.
Add the chicken mixture.
Sauté for 2 minutes.
Add the ginger.
Sauté until the chicken is no longer pink inside, about 1 minute.
Add the peanuts and onions.
Sauté for 1 minute.
Stir the cornstarch mixture.
Add it to the wok.
Cook and stir until the sauce boils and thickens.
Garnish, if desired.
From the cooking class of the Chinese cookbook.
