Lucas Delgado
Kung Pao Chicken is a classic Chinese dish that has become a household name in the United States. It is characterized by its bold, pungent, spicy flavours, which come from a combination of garlic, chilli peppers, and peppercorns. The dish is named after Ding Baozhen, a governor of Sichuan in the Qing dynasty, and is typically made with marinated chicken, peanuts, and vegetables stir-fried in a savoury, salty, and glossy sauce. The spiciness of the dish can be adjusted to suit one's preference, and the peppers used can be substituted or modified according to availability and taste.
| Characteristics | Values |
|---|---|
| Type of peppers | Fresh and dried chilies |
| Variety of dried chilies | Szechuan dried chilies, chile de arbol peppers, Chinese peppers, jalapeno peppers, serrano peppers, bird's eye peppers, Thai peppers |
| Variety of fresh peppers | Jalapeno peppers, serrano peppers, bell peppers |
| Substitutes for fresh peppers | Bell peppers, celery |
| Substitutes for dried peppers | Crushed red pepper flakes |
| Quantity | 2-3 medium-sized fresh peppers, 6-10 dried peppers |
| Peppercorns | Sichuan peppercorns, white peppercorns |
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What You'll Learn
Fresh and dried chilli peppers
Kung Pao Chicken is a classic Chinese dish that has become a household name in the United States. It is characterized by its bold, pungent, and spicy flavours, derived from a combination of fresh and dried chilli peppers, as well as garlic, Szechuan peppercorns, and other spices. The dish is typically made with bite-sized pieces of marinated chicken, stir-fried with vegetables and peanuts in a savoury, salty, and glossy sauce.
The chilli peppers used in Kung Pao Chicken can vary depending on preference and availability. Fresh chilli peppers commonly used include jalapenos, serrano peppers, and bird's eye or Thai peppers. These peppers add a nice touch of heat to the dish. For dried chilli peppers, Chinese peppers are traditional, but if unavailable, chile de arbol peppers or crushed red pepper flakes can be used instead.
The level of spiciness in Kung Pao Chicken can be adjusted to suit individual tastes. Using milder chillies and fewer spicy peppercorns can reduce the heat, while adding more chillies or chilli seeds can increase the spiciness. The dish is known for its intense, savoury, salty, sweet, and sour flavours, with a touch of heat from the peppers and peppercorns.
Preparing Kung Pao Chicken typically involves marinating the chicken pieces in a mixture of seasonings, such as salt, sugar, white pepper, soy sauce, Shaoxing wine or dry sherry, oil, and cornstarch. The chicken is then stir-fried with vegetables, peanuts, and the chilli peppers. The sauce, which gives Kung Pao Chicken its distinctive flavour, is made with ingredients like oyster sauce, soy sauce, chicken broth, rice wine, sesame oil, vinegar, and other seasonings.
Overall, the combination of fresh and dried chilli peppers in Kung Pao Chicken contributes to its signature spicy kick and complex flavours, making it a popular and versatile dish that can be customised to suit different taste preferences.
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Szechuan peppercorns
Kung Pao Chicken is a classic dish from the Sichuan Province in China, characterised by its bold, pungent, spicy flavours. The spice that gives Kung Pao Chicken its distinctive tongue-numbing sensation is the Sichuan peppercorn, also known as Szechuan pepper.
Despite its name, the Sichuan pepper is not closely related to black pepper or chilli peppers. It is the dried berry of the Chinese prickly ash bush, a plant of the genus Zanthoxylum in the family Rutaceae, which includes citrus and rue. Other names for the spice include Chinese pepper, mountain pepper, and mala pepper. In India, it is called mejenga, and in Assam, it is used to add spiciness to rice porridge. In Bhutan, it is called thingey and is used in ezay, a side dish similar to chutney.
Sichuan pepper has a storied history that traces back to ancient China, where it was a culinary staple and a component in traditional medicine. Its use in Chinese cuisine is profound, particularly in the classic Sichuan dishes that are famous for their bold and spicy flavours. Sichuan pepper was so valued that it was one of the few spices included in the traditional Chinese pharmacopeia, indicating its significance in both culinary and medicinal practices over the centuries.
Sichuan peppercorns come in different colours, with red being the most common variety used in cooking and green being used for specific dishes. The red peppercorns are also used to make chili oil. The green peppercorns can be used to make flavouring water, by boiling them in water, or for making peppercorn oil.
In the United States, the importation of Sichuan peppercorns was banned from 1968 to 2005 by the Food and Drug Administration because they were found to be capable of carrying citrus canker, a bacterial disease that could potentially harm the foliage and fruit of citrus crops. In 2005, the import ban was lifted, provided the peppercorns were heated to approximately 140 °F (60 °C) to kill any canker bacteria. Starting in 2007, the USDA no longer required peppercorns to be heated, fully ending the import ban.
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Bell peppers
In terms of nutrition, bell peppers are an excellent source of vitamins and minerals. They are particularly rich in vitamin C, vitamin A, and vitamin B6. They also contain moderate amounts of riboflavin, folate, and vitamin E. This makes them a healthy addition to any meal.
When it comes to cooking with bell peppers, they are quite versatile. They can be used raw in salads or as toppings on pizzas. They can also be stuffed and filled with various ingredients. In Kung Pao Chicken, bell peppers are typically stir-fried along with the other ingredients. This cooking method allows the bell peppers to retain their crisp texture and fresh flavour while absorbing the flavours of the sauce.
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Jalapeño peppers
Jalapeños are native to Mexico, where they were used by the Aztecs prior to the Spanish conquest. Today, they are grown worldwide and are a popular ingredient in Mexican and Tex-Mex cuisine. In Mexico, jalapeños are often eaten as a snack and are commonly sold at street carts and markets. They are also exported to the United States, where they are a favourite chilli pepper variety.
Jalapeños are a good source of vitamin C, containing 10% of the daily recommended amount in a single 14-gram pepper. They also contain capsaicin, a chemical compound that gives them their spicy flavour and has been linked to weight loss and increased metabolism.
When growing jalapeño peppers, it is important to provide them with at least 6 to 8 hours of sunlight per day and maintain a temperature of around 29 °C (84 °F) for optimal seed germination. The plants typically grow to a height of 2 to 3 feet and produce 25 to 40 pepper pods per plant.
In terms of their use in Kung Pao Chicken, jalapeños can be a suitable substitute for the traditional dried Chinese peppers or other fresh chilli peppers used in the dish. While not traditional, they can add extra heat and flavour to the stir-fry.
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Serrano peppers
Kung Pao Chicken is a classic Chinese dish with marinated chicken, peanuts, and vegetables stir-fried in a spicy sauce. The dish is known for its bold flavours and spiciness, which comes from the use of both fresh and dried chillies, as well as Sichuan peppercorns. While the dish traditionally calls for dried Chinese peppers, some recipes substitute these with other varieties of chilli peppers, such as jalapeños or serrano peppers, to add extra heat.
When using serrano peppers in cooking, it is recommended to wear gloves to avoid skin irritation, especially if you have sensitive skin or open wounds on your hands. The seeds and pith of the pepper can be removed to create a milder flavour, or less pepper can be used overall to reduce the heat. Serrano peppers can be stored in the refrigerator for several weeks and are a great way to add a tangy, spicy kick to various dishes, including tacos, nachos, sandwiches, dips, and more.
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Frequently asked questions
Kung Pao chicken typically includes both dried and fresh chili peppers.
Examples of dried chili peppers used in Kung Pao chicken include dried Chinese peppers, chile de arbol peppers, and Szechuan dried chili peppers.
Examples of fresh chili peppers used in Kung Pao chicken include jalapeno peppers, serrano peppers, and bird's eye peppers.
In addition to dried and fresh chili peppers, Kung Pao chicken also uses Sichuan peppercorns, which provide a tongue-numbing sensation.
