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- 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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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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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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Kung Pao Chicken Questions
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On Twitter Powered by Twitter
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Today's Lunch Special (11/25, available until 2PM for $5.45): Kung Pao Chicken and/or Pepper Steak
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It's Kung Pao Chicken..... for breakfast!
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Two terrific wines tonight with kung pao chicken but the clear winner was the 2009 Rosé from @winebybrad. Terrific for $17.
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RT @winsordobbin: Just tried a dozen wines to accompany tonight's kung pao chicken (spicy) : Moppity 09 Riesing and @winebybrad 2009 rosé.
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Just tried a dozen wines to accompany tonight's kung pao chicken (spicy). Two finalists: Moppity 09 Riesing and @winebybrad 2009 rosé.
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