Kung Pao Chicken

Story behind the dish

Imagine a bustling night market in Beijing, where the air is filled with a tantalizing aroma of spicy, savory, and sweet notes all dancing together. Kung Pao Chicken is a beloved Sichuan classic that captures this lively spirit — perfectly balancing fiery chili heat with the crunch of water chestnuts and the richness of roasted peanuts. Each bite offers an exciting blend of flavors and textures, making it a comfort food with a bold twist.

This dish is more than just a meal; it's a celebration of Chinese culinary artistry, thoughtfully combining simple ingredients into a symphony of taste that both warms the soul and invites endless spoonfuls of enjoyment.

Ingredients

• 2 tablespoons sake (or rice wine)
• 2 tablespoons soy sauce
• 2 tablespoons sesame seed oil
• 2 tablespoons cornflour (cornstarch)
• 2 tablespoons water
• 1 pound (16 oz) chicken breast, cut into bite-sized pieces
• 1 tablespoon chili powder
• 1 teaspoon rice vinegar
• 1 tablespoon brown sugar
• 4 spring onions, chopped
• 6 cloves garlic, minced
• 8 oz (220 g) water chestnuts, sliced
• 3.5 oz (100 g) peanuts

Step-by-step

1. In a small bowl, combine the sake, soy sauce, sesame oil, and cornflour, then stir in water until smooth. Divide this mixture into two equal parts.
2. Place the chicken pieces in a glass dish or bowl, pour half of the sake mixture over, and toss to coat thoroughly. Cover and refrigerate for about 30 minutes to marinate.
3. In a medium skillet or frying pan, pour in the remaining sake mixture, then add the chili powder, rice vinegar, and brown sugar. Warm gently over medium heat, stirring occasionally.
4. Add the chopped spring onions, minced garlic, sliced water chestnuts, and peanuts to the pan. Continue heating gently until the mixture is fragrant, about 5–7 minutes.
5. Meanwhile, remove the chicken from the marinade. Heat a large frying pan over medium-high heat, then sauté the chicken until all juices run clear and it’s nicely browned.
6. Pour the aromatic sauce from the skillet into the pan with the cooked chicken. Stir well and simmer until the sauce thickens and coats the chicken evenly, about 5 minutes.

Chef’s tips & serving ideas

• For an extra smoky flavor, finish the dish with a splash of Chinese black vinegar just before serving.
• Serve over steamed jasmine rice or atop crunchy lettuce leaves for a refreshing contrast.

Closing thoughts

This Kung Pao Chicken offers a delightful adventure in your kitchen, with vibrant flavors that evoke the lively streets of Sichuan. Whether you’re entertaining guests or simply craving a comforting yet exciting meal, this dish promises to satisfy and impress. Embrace the bold, beautiful tastes, and enjoy creating your own fiery piece of Chinese culinary tradition!