Sichuan Kung Bao Chicken 宫保雞丁 (Kung Pao Chicken)

Print Friendly

How to Make Sichuan Kung Bao Chicken

Kung Bao Chicken is a classic dish originated from Sichuan Province China.  Typically rather spicy, the main ingredients found in Kung Bao Chicken are chili peppers, peanuts and chicken.  However, there is another important component of the dish and that is Sichuan Peppercorns.  Sichuan Province is typically a warm and humid region, and Sichuan cuisine tends to mirror this climate in that it is usually hot and spicy in flavor.  Due to the inclusion of chili peppers, Kung Bao Chicken fit this category very well.  Some people also say that eating hot and spicy food also serves to cool the body through the process of sweating which helps combat the humid weather.

Although Kung Bao Chicken is popular across the globe, there is one aspect of the dish that is missing from the Western style.  The Sichuan Peppercorn is unique in flavor and taste but is usually not found on the Western style.  Furthermore, in the original version, vegetables are not usually included while the Western version usually includes vegetables such as green pepper, celery and carrot.

In this version, I only put in a small amount because I want to actually taste the flavor of the dish without the excessive numbing.  However, you can increase the amount of the Sichuan Peppercorn if you can stand the numbing of the peppercorns.  You should also remove the peppercorns after it been seep in oil for 30 sec. or else you find this dish very gritty and difficult to enjoy.

Ingredients: (Serving Size: 1)

Chicken Thigh: 400 g or 14 oz
Salt: 1/4 tsp
Soy Sauce: 1 tbsp
Shao Xing Rice Wine: 1 tbsp
Corn Starch: 1 tbsp
OIl: 1/2 tbsp

Dried Chilies: 12-15
Sichuan Peppercorn: 1/4-1/3 tsp
Garlic: 3 cloves or 1 tbsp
Ginger: 1 tbsp (minced)
Green Onion: 3 sprigs
Oil: 2 tbsp
Potato Starch: 1 tsp
Water: 1 tsp

Sugar: 2 tbsp + 1 tsp
Shao Xing Rice Wine: 1 tbsp
Hot Pepper Powder/Chili Pepper: 1 tsp (optional)
Chili Oil: 2 tsp
Soy Sauce: 1 1/2 tbsp
Salt: 1/4 tsp (optional)
Unsalted Chicken Stock/Water: 1/4 cup or 60 mL
Black Vinegar: 2 tbsp

One Comment

  1. Is there an msg version?

    View Comment

Leave a Reply