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According to Wikipedia, Kung Pau Chicken
is a classic dish in Sichuan cuisine, originating in the Sichuan
Province of central-western China. Allegedly, the dish is named
after Ding Baozhen (18201886), a late Qing Dynasty official.
Born in Guizhou, Ding served as head of Shandong province and
later as governor of Sichuan province. His title was Gong Bao
(??), or palatial guardian. The name 'Kung Pao' chicken is derived
from this title. In America, this spicy dish is a favorite item
on the menu in Chinese restaurants, so get out your wok and enjoy
this 'kicking chicken' it at home!
Kung Pao Chicken
- 2 boneless, skinless, chicken breast halves,
- 1 egg white, lightly beaten
- 2 teaspoons cornstarch
- 2 tablespoons black bean sauce*
- 2 tablespoons water
- 1 garlic clove, finely minced
- 1 tablespoon hoisin sauce*
- 1 tablespoon rice vinegar
- 2 teaspoon sherry
- 1 teaspoon granulated sugar
- 3 tablespoons vegetable oil
- 1/2 cup raw unsalted peanuts
- 1 to 2 dried red chilies, crushed (or
1 teaspoon dried red pepper flakes)
- Hot cooked rice (optional)
- Combine chicken, egg white and cornstarch
in small bowl.
- Mix next 7 ingredients in another small
bowl. Set sauce aside.
- Heat oil in wok or heavy large skillet
over medium-high heat. Add peanuts and chilies and cook until
peanuts are golden brown, about 1 minute. Remove with a slotted
spoon and set aside.
- Increase heat to high. Add chicken mixture
and stir-fry until chicken is lightly browned, about 1 to 2 minutes.
Reduce heat to medium. Return peanuts to wok/pan. Add sauce and
blend thoroughly. Cook until heated through, about 1 to 1 1/2
minutes. Serve immediately over hot cooked rice, if desired.
*Available in Asian Specialty Markets.
Makes 2 servings.
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