Wong starts with a kung pao stock, flavoured with Sichuan peppercorns, dried chillies, ginger and garlic, as well as the usual sugar, vinegar and soy, which is then reduced, as opposed to thickened.
AUTHENTIC KUNG PAO CHICKEN RECIPE FREE
Feel free to add a splash, if you disagree. The same goes for Tan’s dash of sesame oil, which to my mind clashes with the actual nuts. In such small quantities, however, I don’t think there’s much point in using stock, unless you happen to have some to hand the soy should give it enough savoury oomph on its own. Tony Tan’s kung pao sauce is thickened with water or stock.įuchsia Dunlop’s masterwork, The Food of Sichuan, informs me that the sauce in this dish is known as li zhi wei, or “lychee-flavoured”, a milder version of sweet-and-sour made with a mixture of sugar, soy sauces and rice vinegar, thickened with corn or potato flour and loosened with water (or chicken stock, as Tony Tan does in his book Hong Kong Food City). Most recipes marinate the raw meat briefly before cooking, usually in a mixture of starch and water seasoned with soy sauce and rice wine – the classic “velveting” technique that helps form a protective barrier between the chicken and the hot wok keeping it, well, soft as velvet. This is boneless breast poached at 80C for 30 to 40 minutes, then cooled and sliced ideal if you want to get ahead, though it lacks the juiciness of the stir-fried stuff. Don’t worry: the rest is just water and salt, rather than anything sinister). This seeks to mimic the pre-cooked meat apparently used by many restaurants (though it seems it will never be quite as soft as the 60%-80% meat in the products available in catering quantities. Interestingly, Chin and Choo’s Chinese Takeaway Bible, the book based on the popular YouTube channel devoted to divulging the secrets of takeaway classics, starts with “pre-prepared chicken”.
Allow the sauce to thicken, before turning off the heat and adding the toasted peanuts. Next, add the Kung Pao sauce into the wok pan, coat the chicken and stir thoroughly. Next add the spring onion stems, along with the garlic and ginger and continue frying with the chicken for 30 seconds. Then follow by stir frying the marinated chicken for roughly 1 minute. Next, heat the vegetable oil in the wok or pan over a medium heat and add the dried chillies. Prepare the Kung Pao sauce by adding the light soy sauce, dark soy sauce, vinegar, shaoxing wine, sugar, 4 tsp of cornstarch and 2 tsp of water in a bowl.
Once toasted, set aside on a plate to cool down. Stir the peanuts to ensure they toast evenly until they are a light golden brown colour. Next, in a pan, toast the peanuts over a low heat. Then add in the sesame oil, coating the chicken evenly. Follow by adding 2 tsp of water, 2 tsp of cornstarch and mix. Dice the chicken into cubes and put into a bowl.
AUTHENTIC KUNG PAO CHICKEN RECIPE HOW TO
Once you know how to properly cook this dish, you can guarantee yourself a delicious meal that tastes better than what you might order at your local takeaway. To make things as efficient as possible, we recommend preparing and portioning all of the ingredients before you begin to cook. Kung Pao Chicken is naturally a quick and easy to prepare recipe. All of these ingredients combine wonderfully to create a tender dish with hints of crunch with a sweet, sour and spicy taste. Other key ingredients in Kung Pao chicken are deep-fried peanuts and dried chillies. The main component of this dish is the Kung Pao sauce which consists of a blend of classic Chinese cooking condiments including vinegar, light soy sauce, dark soy sauce and of course, shaoxing wine. And so he created the delicacy we now know as Kung Pao Chicken by combining his favourite flavours and ingredients of chicken, chillies and peanuts to create what is now a world famous dish. Apparently this governor loved eating chicken, peanuts and especially spicy flavoured foods. That governor, Ding Baozhen, was known to have a keen interest in cooking and eating. It is believed that the dish was actually created by a governor of the Sichuan province during the Qing Dynasty. The story behind the invention of Kung Pao Chicken is quite interesting. Originating from the Sichuan province of China, Kung Pao Chicken is a delicious chicken stir-fry dish prepared in a wok or pan.
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