Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 25 min
Cook time: 10 min
Yield: 3
Cuisine: Chinese Cuisine
Ingredients: 500 g chicken thigh or breast, cut into 1.5 cm cubes; 1 tbsp soy sauce (for the marinade); 1 tsp cornstarch (for the marinade); 1/2 cup roasted unsalted peanuts; 8–10 dried red chillies, halved and seeds shaken out; 1 tsp Sichuan peppercorns (or 1/2 tsp coarse black pepper); 3 cloves garlic, thinly sliced; 1 thumb-sized piece fresh ginger, finely chopped; 4 spring onions, cut into 2 cm lengths; 3 tbsp neutral oil; 2 tbsp soy sauce (for the sauce); 1.5 tbsp Chinkiang black vinegar (or red wine or cider vinegar); 1 tbsp sugar; 1 tsp cornstarch (for the sauce); 3 tbsp water or chicken stock; 1 tsp toasted sesame oil (optional)

Sichuan's most famous chicken dish: diced chicken stir-fried over high heat with dried chillies, peanuts and a glossy sweet-sour sauce.

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Prep: 25 min
Cook: 10 min
Total: 35 min
Serves: 3
Level: Medium

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The story of this dish

The dish is named after Ding Baozhen, a Qing dynasty official who served as governor of Sichuan. His honorary title "gongbao" (palace guardian) is said to have become the name of this chicken dish he enjoyed; "kung pao" is an older romanisation of that title.

Stories about exactly how the dish was created differ, and none can be confirmed. What is certain is that with the tingling numbness of Sichuan pepper, the aroma of dried chillies and its sweet-sour sauce, Kung Pao chicken has become one of the best-known Chinese dishes worldwide. Western restaurant versions tend to be sweeter and milder.

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