Kung Pao Chicken

 

 

Kung Pao chicken is a specialty of the Sichuan province in China. Sichuan is located in the south-central part of the country, relatively close to India and has an area similar to Spain for a population of close to 90 million people. In addition to this recipe, it is well known to be one of the natural habitats of the panda bear.

Kung Pao chicken owes its name to a high-ranking civil servant in the 19th century, although I do not know why it deserved such a high honor.

Kung Pao chicken has as many recipes as there are kitchens where it is prepared. It is very popular in Anglo-Saxon countries and this has led to the preparation of pseudo recipes that would make Sichuanese cooks tremble with horror.

This that I give you below is the closest recipe to the real one, although some ingredients, such as typical Chinese chili peppers or wine and rice vinegar I have replaced them with more common elements in Western cuisine (unless you have access to the themselves).

INGREDIENTS (4 people):

• 500 grams (1.1 pounds) of boneless chicken breast, skinless and cut into large cubes
• 100 grams (3.5 oz) of peanuts
• 2 tablespoons white wine (or rice wine, if you can find it)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil (or sunflower or corn)
• 2 tablespoons of cornstarch
• 1 tablespoon hot chili paste (or mild, to taste)
• 1 teaspoon white wine vinegar (or rice wine)
• 1 clove garlic
• 1 fresh onion
• 1 cup of vegetable broth (200 ml)

First, it is necessary to marinate the chicken (that is, submerge it in a liquid with flavorings without having previously been cooked).

To make the marinade we mix one tablespoon of wine, another of soy sauce, another of oil, one of cornstarch and another of water (where we have previously dissolved the cornstarch). Mix well and introduce the chicken pieces so that they are well bathed. We cover the bowl and put it in the refrigerator for at least 2 hours.

Now we are going to make the Kung Pao sauce. To do this, pour a tablespoon of wine, another of soy, another of oil, one of Cornstarch mixed with another of water, the chili paste and the vinegar in a pan over medium-low heat. We also add the garlic clove and the finely chopped onion, as well as the peanuts and the cup of vegetable broth. Let it cook until the sauce binds and gives off aroma.

While we extract the chicken from the marinade and without draining it, we sauté it in a separate pan so that it browns slightly and remains relatively dry. The marinade sauce is not used at all, so you can discard it.

We introduce the chicken pieces in the peanut sauce and let it simmer until it thickens to taste (some people like it very liquid, others almost dry).

It is usually served on a base of cooked rice. There are cooks who prefer to use whole chili peppers - not the pasta - and they cut it into slices and also add some vegetables such as green peppers, celery etc. 

Simple, easy and delicious