Kung Pao Chicken Recipe: A Fiery Classic with a Flavorful Twist

Let’s dive into one of Sichuan’s most beloved dishes—Kung Pao Chicken. This irresistible recipe offers the perfect blend of sweet, tangy, salty, and spicy flavors that will transport your taste buds right to the vibrant streets of China.

A Taste of History: The Story Behind Kung Pao Chicken

Kung Pao Chicken (宫保鸡丁) hails from the Sichuan province and is named after Ding Baozhen, a Qing Dynasty governor who adored this dish. The term "Kung Pao" translates to "palace guardian," honoring his official title. Over time, this flavorful creation became a staple not only in China but also across the globe.

Traditionally, Kung Pao Chicken is known for its fiery Sichuan peppercorns and dried chilies, giving it its signature numbing and spicy flavor, called "mala." While many variations have emerged over the years, the dish remains rooted in bold and complex Sichuan flavors.

Fun Facts About Kung Pao Chicken

• Global Variations: Different regions have adapted the recipe, often toning down the spice level or adding ingredients like peanuts or cashews.
• Vegetarian Option: Swap the chicken with tofu or veggies for a vegetarian version that still captures the essence of the dish.

Recipe: Kung Pao Chicken with 52USA Shaoxing Cooking Wine

This recipe uses 52USA Shaoxing Cooking Wine to elevate the dish, adding depth and authenticity to your Kung Pao Chicken. The wine brings a savory richness that takes this classic to a new level.

Ingredients:

• 500g boneless, skinless chicken breast, diced into 1-inch cubes
• 2 tablespoons 52USA Shaoxing Cooking Wine
• 1 tablespoon soy sauce (for marinade)
• 1 tablespoon cornstarch (for marinade)
• 1 tablespoon vegetable oil (for stir-frying)
• 8-10 dried red chilies (adjust for heat)
• 1 teaspoon Sichuan peppercorns
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup unsalted roasted peanuts
• 3 green onions, cut into 1-inch pieces

For the Sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 2 teaspoons cornstarch (mixed with water to thicken)
• 1 tablespoon 52USA Shaoxing Cooking Wine (for extra flavor)

Instructions:

1. Marinate the Chicken: In a bowl, mix the chicken with 52USA Shaoxing Cooking Wine, soy sauce, and cornstarch. Let it marinate for 15-20 minutes. The cooking wine tenderizes the meat and adds a rich, savory flavor.

2. Prepare the Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, sugar, and 52USA Shaoxing Cooking Wine. Set aside.

3. Stir-fry the Aromatics: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the dried chilies and Sichuan peppercorns, stir-frying for about 30 seconds until fragrant.

4. Cook the Chicken: Add the marinated chicken to the wok and stir-fry until golden brown and cooked through, about 5-6 minutes.

5. Add Aromatics: Stir in the minced garlic, ginger, and green onions. Cook for another minute until fragrant.

6. Add the Sauce: Pour the sauce into the wok, letting it simmer and thicken slightly, coating the chicken and vegetables.

7. Finish with Peanuts: Toss in the roasted peanuts for a crunchy texture and mix well.

8. Serve: Serve hot with steamed rice, garnished with additional green onions or sesame seeds, if desired.

Why Use 52USA Shaoxing Cooking Wine?

52USA Shaoxing Cooking Wine adds depth and umami to this dish, making every bite rich and flavorful. Its deep amber color and mild acidity perfectly complement the bold spices in Kung Pao Chicken, giving it that restaurant-quality taste.

Conclusion:

Kung Pao Chicken isn’t just a dish—it’s an experience that has delighted food lovers around the world. With 52USA Shaoxing Cooking Wine, you can recreate this Sichuan classic with the same authentic flavors you'd find in top Chinese kitchens.