Sophie Bennett
Kung Po chicken, also known as Kung Pao or Gong Bao chicken, is a popular Chinese dish that has spread throughout the world, with many regional variations. It is a stir-fried dish made with cubed chicken, vegetables, and peanuts in a spicy brown sauce. The dish is known for its bold, savoury-sweet and sour flavours and is often served with plain rice.
| Characteristics | Values |
|---|---|
| Place of origin | Sichuan, China |
| Main ingredients | Chicken, peanuts, vegetables, chili peppers, Sichuan peppercorns |
| Other ingredients | Shaoxing wine, soy sauce, rice wine, Chinese black vinegar, cornstarch, sugar, salt, ginger, garlic, green onion, celery, bell peppers, carrots |
| Variants | Guizhou Kung Pao Chicken, Western Kung Pao Chicken, Kung Pao with other proteins (pork, duck, fish, shrimp, tofu) |
| Preparation | Chicken is marinated and stir-fried, vegetables and peanuts are added |
| Taste | Spicy, sweet, sour, savoury |
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What You'll Learn
Kung Po chicken is a Chinese dish with foreign influences
Kung Po chicken, also known as Kung Pao chicken, is a beloved Chinese dish with a complex history and a bold flavour profile. It is a spicy stir-fried dish made with chicken, peanuts, vegetables, and chili peppers. The dish's origins are uncertain, but it is believed to have originated in the Sichuan province of China and is named after an official and governor of the province during the Qing Dynasty, Ding Baozhen.
The original Sichuan version of Kung Po chicken uses chicken as its primary ingredient, with diced or cubed chicken mixed with a prepared marinade of soy sauce, Shaoxing wine, dry sherry, cornstarch, and other seasonings. The wok is then seasoned by flash-frying chili peppers and Sichuan peppercorns to add fragrance to the oil. This version of the dish is known for its numbing spiciness, with a generous amount of dried chili peppers and Sichuan peppercorns providing a signature tingle of heat.
However, the dish has also been influenced by foreign flavours and has spawned several regional variations, both within China and internationally. For example, the neighbouring province of Guizhou has its own variant of Kung Po chicken, which uses larger size of chicken cubes with the skin on and a marinade based on the ciba fermented chili paste of Guizhou cuisine.
Outside of China, Kung Po chicken has been adapted to suit local tastes in the West and America, resulting in versions that are sweeter and less spicy. These adaptations often include ingredients such as orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper. Additionally, Western variations sometimes substitute other proteins such as pork, duck, fish, shrimp, or tofu for the chicken.
Despite the variations, Kung Po chicken remains a popular dish that showcases a unique blend of flavours and textures, making it a well-loved Chinese dish with a global reach.
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The dish is named after a Qing Dynasty official
Kung Pao chicken, also known as "Gongbao Jiding", is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was "Taizi Shaobao", one of the "Gongbao" (Chinese: 宮保), which translates to "Palace Guardian(s)". The name "Kung Pao" is derived from this title, while the use of the character "丁" in the name of the dish is a pun on his surname "Ding", a moderately common Chinese surname that can also mean "small cube", reflecting the diced chicken in the dish.
There are several stories about how the dish came to be named after Ding Baozhen. One story suggests that when Ding was a child, he fell into a river and was saved by a passing family. Later, when he became a government official, he visited the family to express his gratitude. During his visit, the family served him spicy diced chicken, which he liked so much that he popularized it in Sichuan. As the most ardent fan of the dish, it was named after him.
Another story suggests that Ding Baozhen, the Qing Dynasty governor of Sichuan Province, tried the dish at a local restaurant and enjoyed it so much that it was named after his official title, Gong Bao, which became "Kung Pao" in English. It is said that he asked for the recipe and started serving it to guests in his home, and the dish eventually spread across the province.
The dish is also sometimes associated with the chef Wu Zuowen, who was a master of cooking Kung Pao chicken and owned a restaurant called "Wu Gong Bao".
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It's a stir-fry with a thick, syrupy sauce
Kung Po chicken, also known as Kung Pao chicken, is a stir-fried Chinese dish that consists of cubed chicken in a thick, syrupy, sweet, spicy, and savoury sauce. It is believed to have originated in southwestern China in the early 1800s and is named after Ding Baozhen, a late Qing Dynasty official and governor of Sichuan Province.
The dish is typically made with chicken thighs or breasts that have been soaked in a marinade of cornstarch, water, wine, soy sauce, and sesame oil. The chicken is then stir-fried with vegetables such as red bell peppers, celery, and scallions, and spices like garlic, ginger, and crushed red pepper flakes. The sauce is made with ingredients such as hot chilli paste, brown sugar, vinegar, peanuts, and onions.
The key to achieving the thick, syrupy consistency of the sauce is the use of cornstarch, which acts as a thickening agent. It is whisked together with the other sauce ingredients, such as soy sauce, wine, vinegar, and sugar, before being added to the stir-fry. The cornstarch not only thickens the sauce but also helps to create a glossy finish.
While the traditional Chinese version of Kung Po chicken is a dry stir-fry with a minimal amount of sauce, the Westernised version tends to have a more generous amount of sauce. This sauce is characterised by its intense dark brown colour and thick, syrupy texture. The sauce is designed to coat each piece of chicken and vegetable in a glossy sheen, creating a balance of sweet, sour, and savoury flavours.
The versatility of Kung Po chicken lies in its adaptability to different ingredients and spice levels. It can be customised to individual palates, making it a popular dish in restaurants and homes alike.
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It's a quick and easy meal to make at home
Kung Po chicken is a beloved Chinese restaurant dish that you can easily make at home in 30 minutes. It is a stir-fried dish that consists of cubed chicken in a sweet, spicy, and savoury sauce. The chicken is typically tenderised using a Chinese restaurant technique involving baking soda.
To make Kung Po chicken, you will need to marinate the chicken in a mixture of soy sauce, dry sherry or Chinese cooking wine, and cornstarch. You can also add sesame oil to this mixture, which will give the dish a nutty, toasty flavour. The chicken should be allowed to stand in this mixture for 15 minutes. While the chicken is marinating, you can prepare the vegetables and sauce.
For the vegetables, you can use bell peppers, celery, scallions, and garlic. You can also add crushed red pepper flakes for a kick of heat and ground ginger for a warm, aromatic spice. The sauce is made by whisking together ingredients like balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.
Once the chicken is done marinating, heat a large skillet or wok over high heat and add oil. Add the chicken and cook until golden on both sides, then transfer to a bowl. Add the vegetables to the pan and cook until slightly softened. Finally, add the reserved vegetables, chicken, and sauce back to the pan and stir in the nuts. Serve with plain or fried rice and enjoy your homemade Kung Po chicken!
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The dish is highly adaptable to different ingredients
Kung Pao Chicken is a Chinese dish that is highly adaptable to different ingredients and cooking methods. While the traditional version uses chicken as its primary ingredient, there are many variations that substitute other proteins such as pork, duck, fish, shrimp, or tofu.
The dish is typically made with cubed or bite-sized pieces of chicken that are stir-fried or wok-fried with vegetables and peanuts in a spicy brown sauce. The chicken is usually marinated in a mixture of soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper before cooking. The vegetables commonly used include bell peppers, celery, and garlic, but other vegetables such as onions, carrots, or broccoli can also be added.
The sauce for Kung Pao Chicken is what gives the dish its signature flavour. It is typically made with a combination of soy sauce, rice wine, black vinegar, hoisin sauce, sesame oil, honey, and chili paste. The spice level can be adjusted by adding more or less chili peppers, chili flakes, or Sichuan peppercorns. For a milder dish, the amount of chili can be reduced, and for a spicier dish, additional chili peppers or chili oil can be added.
In the neighbouring province of Guizhou, a variant of Kung Pao Chicken is made with ciba fermented chili paste that is native to the region. This version also uses larger cubes of chicken with the skin on. The dish is typically served with plain steamed rice, but can also be served with stir-fried rice or noodles.
The adaptability of Kung Pao Chicken to different ingredients and cooking methods has contributed to its popularity in Western cooking. It is a versatile dish that can be customised to individual tastes and preferences, making it a favourite among home cooks and restaurants alike.
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Frequently asked questions
Kung Po chicken is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables, and chili peppers.
Kung Po chicken is made with chicken, peanuts, vegetables, and chili peppers. Marinades are often used to enhance the flavour of the chicken, with Shaoxing wine being a common ingredient. Other ingredients include soy sauce, rice vinegar, sugar, and corn starch.
Kung Po chicken is believed to have originated in the Sichuan province of China. The dish is named after Ding Baozhen, a late Qing Dynasty official and governor of Sichuan Province.
The chicken is typically marinated and then stir-fried with the other ingredients. The wok is seasoned, and chili peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil. Vegetables such as bell peppers, celery, and onions are also commonly added.
Yes, Kung Po chicken can be made at home. The dish typically takes around 30 minutes to prepare and cook. Many recipes are available online, and some common ingredients, such as soy sauce and dry sherry, can be easily found in supermarkets.
