If you're looking for an original Chinese recipe, look no further: Kung Pao Chicken is sure to please. The name literally means "Guardian of the Palace's Chicken Cubes ," a tribute to a former governor of Sichuan who adored it. During the Cultural Revolution in China, the name "Gong Bao" was banned because it was too reminiscent of the imperial era. The dish was temporarily renamed "Fast Chicken" or "Chili Chicken" before reverting to its original name in the 1980s. What makes this dish special is the interplay of textures and flavors: the tenderness of the chicken cubes, the crunch of the peanuts, the acidity of the black vinegar, and that famous Sichuan pepper that creates a slight tingling sensation on the tongue, guaranteed to elicit some grimaces! It's a quick dish to prepare, but truly exotic. Put on your apron, we're off to Chengdu!

Kung Pao Chicken, or Imperial Chicken

China

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Preparation time: 10 minutes Cooking time: 15 minutes Rest time: 15 minutes Total time 40 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Portions

• 400g of chicken thighs: Boneless and skinless. (Juicier when cooked than breasts.)
• 50g of unsalted roasted peanuts
• 1 tbsp gluten-free soy sauce (or tamari)
• 1 tablespoon of Shaoxing wine (or a dry Sherry if unavailable)
• 1 tsp cornstarch
• 1 pinch of salt
• 1 tbsp black rice vinegar: for a smoky and tangy (Chinkiang)
• 1 tbsp gluten-free soy sauce (or tamari)
• 1 tablespoon of brown sugar
• 2 tablespoons of chicken stock or water
• a few dried red chilies: Cut in half, seeds removed.
• 1 tsp of Sichuan peppercorns
• 3 cloves of garlic: Finely minced.
• 2 cm of chopped fresh ginger.
• 2 spring onions: Cut into pieces. (Separate the white part from the green part)

Preparation

1. Marinate the chicken for 15 minutes in the soy/wine/cornstarch mixture. This is the key step to ensure the meat remains moist during cooking.

2. Prepare the sauce by mixing all the ingredients in a small bowl: soy sauce, vinegar, and sugar. It should be ready to pour quickly. You can add a teaspoon of cornstarch to thicken the dish.

3. Heat oil over high heat. Add dried chilies and Sichuan pepper until fragrant (be careful not to burn them!).
4. Sear the chicken: Add the diced chicken and brown it on all sides.
5. Add the garlic, ginger and the white parts of the spring onions. Stir for 1 minute.
6. Pour the sauce over the meat. It will thicken and coat it instantly. Add the peanuts and the green parts of the spring onions at the last second to keep them crunchy.
   

Keywords: Sichuan pepper, spicy Asian dish, authentic Kung Pao chicken, Gong Bao Ji Ding recipe, traditional Sichuan cuisine, Chinese imperial chicken, quick wok stir-fry

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