History of Kung Pao Chicken
Kung Pao Spicy Chicken is a traditional Chinese Si Chuan dish. It was created and served by a governor in Qing dynasty who worked as a Pao (guidance post) in Kung (Palace in Qing Dynasty). Therefore, this dish was named after him called Kung Pao spicy chicken.
Taste the Flavors
Same as other typical Si Chuan dishes, this dish contains an indispensable element in Si Chuan cuisine – spiciness. More on top is a little bit of saltiness from marinated chicken, freshness from spring onion and crunchiness from nut. All these elements developed a complex flavour and texture, which makes this dish distinctive and irresistible.
Spicy Chicken with Cashew Nuts (Chinese Kung Pao Chicken 宮保雞丁)
Traditional Chinese Si Chuan flavours, easy but delicious! As a spiciness lover, you must not miss out!
Ingredients
Main Ingredients
- 300 g Chicken thigh or Chicken breast
- 30 g Roasted cashew nuts
- 5-10 pieces Dried chilli (Adjustable amount depends on acceptable spiciness)
- 5 slices Ginger
- 3 cloves Garlic
- 2 tbsp Oil
Marinades
- 1 tbsp Soy sauce
- ½ tsp Salt
- 1 tsp Corn starch
- 1 tsp Shao Xing wine/ Chinese rice wine
Seasonings
- 1 tsp Soy sauce
- 1 tsp Chinese black vinegar
- 1 tsp White sugar
Instructions
- Dice the chicken thighs (Or breasts) into 2cm x 2cm pieces. Marinate it with all marinades for 20 mins.
- Heat a pan with 1 tablespoon oil and fry the chicken dices until their colour turns into golden brown for 2 mins. Get them out from the pan.
- Reheat the pan with 1 tbsp oil and fry the dried chillies and ginger. Also add garlic and spring onion. Stir frythem well for 1 mins.(Tips: The capsaicin gland inside the chilli is the part that provide hot flavour. If you want an intensive spiciness, cut the chilli vertically into half.)
- Add the diced chicken and cashew nuts back into the pan and stir fry them well with the ingredients in the pan.
- Pour the sauce into the pan and stir. Then you can serve it!
