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.
Preparing the Kung Pao Marinade
- The marinade is two parts oyster sauce, two parts rice wine, and one part cornstarch
- Mix the marinade ingredients, and let cover chicken for at least 30 minutes
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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References
Fast Facts
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Fact:
Both Western and Sichuan varieities
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Named after Ding Baozhen
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Derived from the Cantonese phrase "Palace Guard"
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Contains diced chicken, peanuts, chili peppers, soy sauce
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Fact:
Original Szechuan recipe contains peppercorns, usually absent in the U.S.
