Authentic Kung Pao Chicken is a classic Sichuan dish known for its bold and spicy flavors, combined with the unique numbing sensation of Sichuan peppercorns. Here’s an authentic recipe for Kung Pao Chicken:
Ingredients:
For the chicken marinade:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
For the sauce:
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinkiang black vinegar (or substitute with balsamic vinegar)
- 2 teaspoons sugar
- 1/2 teaspoon cornstarch
- 1/4 cup chicken broth or water
For stir-frying:
- 2 tablespoons vegetable oil
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup unsalted roasted peanuts
- 8-10 dried red chili peppers (adjust to your spice preference), seeds removed and cut into halves
- 1 teaspoon Sichuan peppercorns (adjust to your numbing sensation preference)
- 2-3 green onions, white parts chopped and green parts cut into 1-inch pieces
- Optional: Sliced bell peppers or diced zucchini for added vegetables
Instructions:
- Marinate the chicken: In a bowl, combine the chicken pieces with the soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Mix well and let it marinate for about 15-20 minutes.
- Prepare the sauce: In another bowl, mix together the light soy sauce, dark soy sauce, black vinegar, sugar, cornstarch, and chicken broth (or water). Set aside.
- Heat the wok or a large skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the wok.
- Add the Sichuan peppercorns and dried red chili peppers to the hot oil. Stir-fry for about 20-30 seconds or until they become fragrant, but be careful not to burn them.
- Add the marinated chicken to the wok. Spread it out evenly and let it sear without stirring for about 1-2 minutes until it’s slightly browned.
- Stir-fry the chicken for another 2-3 minutes or until it’s cooked through.
- Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds or until fragrant.
- If you’re adding extra vegetables, such as bell peppers or zucchini, stir-fry them with the chicken at this point until they are slightly tender.
- Pour in the prepared sauce mixture and continue to stir-fry for another 1-2 minutes, or until the sauce thickens and coats the chicken and vegetables evenly.
- Add the roasted peanuts and chopped green onions. Stir-fry for another minute to heat them through.
- Taste the Kung Pao Chicken and adjust the seasoning if needed. You can add more soy sauce or sugar to balance the flavors.
- Serve the authentic Kung Pao Chicken hot with steamed rice.
Enjoy this flavorful and spicy Sichuan dish! Adjust the level of heat by varying the number of chili peppers and Sichuan peppercorns to suit your taste.
