Authentic Kung Pao Chicken Recipe!
It was believed that Baozhen Ding(Below), the Military General and Secretary of Shandong and Sichuan Province created this famous dish back in Tsing Dynasty. Kung Pao chicken is a combination of Shandong and Sichuan Cuisine. It was named Kung Pao. (in Chinese “宫保” Read as “Gong Bao”) It was the honorary title of Mr.Ding’s generous contribution to the royal families in the Tsing Dynasty.
The classic chinese dish is originated in the Sichuan Province of south-wersten China. This is a guide to show you how to make authentic Kung Pao Chicken.
- Chicken Leg 500G
- Salt 0.5G
- Ground White Pepper 0.5G
- Chinese Cooking Wine 5G (Shaoxing Cooking Wine is preferred, Can be purchased in the seasoning sections of Fresh International Market)
- Dark Soy Sauce 1G (Dark Soy Sauce is different from regular Soy Sauce)
- 10 grams of ginger
- Two cloves of garlic
- A bundle of Green Onions
- 30G fried peanuts (Can be purchased in the snack sections of Fresh International Market, Please ask for availability.)
- 5G of dried chili
- 3G of Sichuan Pepper(Can be bought in the seasoning sections of Fresh International Market, it should always be available all across our stores.)
- Chinese Cooking Wine 15G (Shaoxing Cooking Wine is preferred, Can be purchased in the seasoning sections of Fresh International Market)
- Light Soy Sauce 5G
- A touch of Dark Soy Sauce
- 2 G of Zhenjiang Vinegar(Can be bought in the seasoning sections of Fresh International Market, it should always be available all across our stores.)
- 1 G of MSG/Chicken Bouillon
- 5 G of Cane Sugar
- 4G of Corn Starch
- 750g of cooking oil/Vegetable Oil
- 10G of cooking oil
- Red Chili Oil 4 grams(Can be purchased in the seasoning sections of Fresh International Market, it should always be available all across our stores.)First, we take a chicken leg.
1. Cut it up and remove the bones.
Ask our butchers in Fresh International Market Locations. We will cut the chicken just the way you like it. Make sure to cut the meat into even pieces. One inch square cube is preferred.
2. Put the meat in a bowl to marinade.
- Salt 0.5G
- Ground White Pepper 0.5G
- Chinese Cooking Wine 5G
- Dark Soy Sauce 1G
3. Mix the meat and seasoning well and let the meat absorb the seasonings.
Mix in 3 grams of corn starch into the chicken and seasoning mixtures. The cornstarch will make the meat tender. Last by not least, Mix in some vegetable oil/olive oil and let them sit for 5 minutes. The Oil prevents the meat and seasoning mixture from sticking together when stir frying.
4. Put the meat in a bowl to marinade.
- Dice 10 grams of ginger
- Dice 2 cloves of garlic
- Chop a bundle of green onions into 1 cm pieces
- Prepare 30 grams of fried peanuts.
- Cut 5 grams of dried chili into small pieces
- Add 3G of Sichuan Pepper to the prepared dried chili.
5. Prepare the Sauce in a Bowl.
- Add 15G of Chinese Cooking Wine
- Add 5G of light soy sauce
- A touch of Dark Soy Sauce to give it color.
- Add 2 grams of Zhenjiang Vinegar
- Add 2 grams of ground white pepper
- Add 1 G of MSG/Chicken Bouillon
- Add 5 grams of cane sugar.
- Add 4 grams of corn starch and mix well.
TIPS: Add more sugar and vinegar if you like sweet and sour
- Heat the wok until it starts smoking(We suggest to use a clay wok or cast iron wok, please do not use woks or pans with T-Fal Coating as it will damage the coating and release harmful chemicals that cause cancer.)
- The add 750 grams of cooking oil into the wok, Move the wok away from the fire once the oil is in.
- Put the chicken and seasoning mixture in and fry it to 80% done. Once the meat is 80% done we put them aside to drain the oil.
- Add 10G of cooking oil to the wok and put it on fire
- Once the oil is 50% hot(half way to its boiling point), Move the wok away from fire and add the chilies and peppers. Stir them a bit.
- Add the ginger and diced garlic, Sauté Until aromatic
- Once the flavor is released, add the fried chicken back into the wok.
- Put the wok back on the fire, turn up the heat and sauté so that the chicken can absorb all the flavors.
- Leave the Wok from the fire and add the sauce and stir them well.
- Then put the wok back on fire, turn the heat up and stir fry to reduce the sauce.
- Add the peanuts and green onions
- Finish with some chili oil and give them a little stir and we are done!
- Choose boneless Chicken thighs as the meat for Kung Pao Chicken when available. They are more tender and taste better.
- Prepare the Sauce beforehand to shorten the cooking process
- Dried Chilies must be sautéed until brown to release the flavor fully.
- Fried Peanuts and green onions must be added last otherwise they won’t be crunchy.