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Kung Pao Chicken is a Szechuan based dish, made by wok stir-frying chicken with a spicy marinade. Peanuts or cashews and chili peppers are frequently seared with the chicken.
Different levels of spicyness are possible, but typically enough peppers are added to give the chicken a mild spice that complements the sweetness of the sauce.
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Fast Facts
- Both Western and Sichuan varieities
- Named after Ding Baozhen
- Derived from the Cantonese phrase "Palace Guard"
- Contains diced chicken, peanuts, chili peppers, soy sauce
- Original Szechuan recipe contains peppercorns, usually absent in the U.S.
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Preparing the Kung Pao Sauce
- The sauce mixes soy sauce, chicken broth, sesame oil, vinegar with pinches of garlic powder and sugar
- If available, cook with "facing heaven peppers". These are native to southwest China and may difficult to find for U.S. importers.
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All Backpacker's Pantry entrees are "performance enhanced." That means there is more of what you need - more vitamins and more minerals to ensure optimal health in rough and demanding conditions.
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daily sodium intake eaten in one sitting. thanks kung pao chicken!
@nattynatty | November 10, 2009 12:08 AM -
Totally just missed my mouth while eating panda express and flung Kung pao chicken everywhere! I guess my brain went on a small hiatus. =\
@SarahM_TX | November 09, 2009 11:06 PM
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