Bring China to your kitchen and make Kong Pao Chicken

Bring China to your kitchen and make Kong Pao Chicken

2 mins read

Kong Pao is a traditional Chinese dish popular to the Sichuan Province. The scrumptious stir-fried chicken, chilli and the peanut-based dish became known to us by a man named by Ding Bao. Legend has it that there are two slightly different versions of how Kong Pao came into place.

 

The first story indicates a Sichuan Governor who wandered around Sichuan, disguised as a farmer. He wanted to understand better the needs of his community. Ding Bao, decided to take a walk after a long day of work and pause for dinner at an inn. The governor had little expectations of his meal due to the simplicity of the place. However, as soon as he tried the first bite of his dish, he was amazed. Ding Bao enjoyed it his spiced and creamy chicken sauté he hired the cook as his personal chef.

 

Next, the second story involves the young Ding Bao drowning in a river in the Sichuan region and a man diving in to save him. When he became a governer he Ding Bao went searching for this man. Once found, them an invited the governer to dine with his family and became introduced to Kong Pao Chicken. Then he hired him to become his chef.

 

Do you want to relive what the Chinese Governer Experienced? You can create your own version of Kung Pao Chicken. Bring China to your kitchen and learn how to make it here:

Ingredients:

 

• 1 x boneless skinless chicken breast
• 1 x tbsp vegetable oil
• 1 x tsp of Sichuan peppercorns (optional)
• 8 x red dried chilli peppers
• 3 x cloves of garlic
• 1 x tbsp ginger
• 3 x green onions, chopped
• 2/-3 x cups of roasted peanuts

 

Seasoning Ingredients:

• Dragon Expedition Home Cooking Class
• 2 x tsp soy sauce
• 1 x tsp cooking wine
• 1 x tbsp of water
• 2 x tsp cornstarch

 

Sauce Ingredients:

• 2 x tsp vinegar
• 2 x tsp soy sauce
• 1 x tbsp vegetable oil
• 1 x tbsp water
• 2 x tsp sugar
• 1 x tsp cornstarch

 

Method:

 

1. Mix the marinade ingredients and chop the chicken into cubes. Once cut them in the marinade and set aside.
2. Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
3. Next, thinly slice the garlic and break the chillies open. Make sure you remove the seeds inside and cut them into a few large pieces.
4. Add the vegetable oil in a work and place over medium-high heat. Add the chillies and Sichuan peppercorns if using. Stir-fry for a few seconds until they become fragrant being careful not to burn them.
5. Add the chicken, as soon as the pieces have separated add the ginger, garlic, green onions along with cooking wine. Stir-fry for a few minutes until the chicken is cooked through.
6. Add the sauce and toss and turn down the heat. When the sauce becomes thick, add the peanuts, toss, and serve.