Kung Pao Chicken is a beloved dish from Sichuan cuisine, known for its harmonious blend of spicy, sweet, and savory flavors. Featuring tender chicken, crunchy peanuts, and aromatic chili peppers, this dish has become a favorite in Chinese restaurants worldwide and is a staple for those who enjoy a flavorful and satisfying meal.
Originating from the Sichuan province of China, Kung Pao Chicken is named after Ding Baozhen, a Qing Dynasty official who was fond of spicy foods. The original recipe consisted of diced chicken, Sichuan peppercorns, garlic, and chili peppers stir-fried in a wok. Over the years, it has evolved to include peanuts, soy sauce, and Shaoxing wine, adding depth to its signature flavor profile. The dish’s popularity spread globally, making it a quintessential example of Sichuan cuisine’s bold and complex flavors.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1/2 cup roasted, unsalted peanuts
- 4-6 dried red chili peppers, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry/rice wine vinegar)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 4 green onions, sliced diagonally
- Salt and pepper, to taste
Method:
1. Prepare the Sauce: In a small bowl, whisk together cornstarch, soy sauce, Shaoxing wine, rice vinegar, sugar, and sesame oil. Set aside.
2. Cook the Chicken: Heat vegetable oil in a wok or large skillet over high heat. Add the chicken cubes and stir-fry until browned and cooked through, about 3-4 minutes. Remove and set aside.
3. Stir-Fry Aromatics: In the same wok, add garlic, ginger, and green onions. Stir-fry for about 30 seconds until fragrant.
4. Add Chili Peppers: Toss in dried chili peppers and stir-fry for an additional 30 seconds.
5. Combine Ingredients: Return the chicken to the wok and stir-fry for another minute.
6. Add Peanuts and Sauce: Add peanuts and the prepared sauce. Stir-fry until the sauce thickens and coats the chicken and peanuts evenly, about 2-3 minutes.
7. Serve: Garnish with additional green onions if desired. Serve hot with steamed rice.
Notes:
- Adjust the number of chili peppers based on your preferred level of spiciness.
- Use unsalted peanuts to control the dish's saltiness.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar if needed.
Nutrition Value:
1. 1 pound boneless, skinless chicken breasts, cut into small cubes
- Calories: 440
- Carbohydrates: 0 g
- Protein: 92 g
- Fat: 3 g
- Sodium: 180 mg
- Cholesterol: 245 mg
- Vitamins: Rich in B vitamins, particularly niacin (B3) and pyridoxine (B6)
- Minerals: High in phosphorus and selenium
- Nutritional Benefit: Provides high-quality protein, essential for muscle repair and growth. Low in fat compared to other cuts of chicken, making it a heart-healthy choice.
2. 1/2 cup roasted, unsalted peanuts
- Calories: 410
- Carbohydrates: 14 g
- Protein: 17 g
- Fat: 36 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Good source of vitamin E and several B vitamins, including folate (B9)
- Minerals: Rich in magnesium, phosphorus, potassium, and zinc
- Nutritional Benefit: Peanuts provide healthy fats, protein, and essential nutrients, which support heart health and offer a good source of energy.
3. 4-6 dried red chili peppers, sliced
- Calories: 15
- Carbohydrates: 3 g
- Protein: 0.5 g
- Fat: 0.1 g
- Sodium: 1 mg
- Cholesterol: 0 mg
- Vitamins: High in vitamin C and vitamin A
- Minerals: Contains potassium and iron
- Nutritional Benefit: Chili peppers add a spicy kick and are rich in antioxidants, which can boost metabolism and support immune function.
4. 1 tablespoon vegetable oil
- Calories: 120
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 14 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Contains vitamin E
- Minerals: Trace amounts of minerals
- Nutritional Benefit: Provides a source of monounsaturated fats, which can be beneficial for heart health when used in moderation.
5. 1 tablespoon cornstarch
- Calories: 30
- Carbohydrates: 7 g
- Protein: 0 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Minimal vitamin content
- Minerals: Minimal mineral content
- Nutritional Benefit: Mainly used as a thickening agent; adds minimal nutritional value but is essential for achieving the desired texture of the sauce.
6. 1 tablespoon soy sauce
- Calories: 10
- Carbohydrates: 1 g
- Protein: 1 g
- Fat: 0 g
- Sodium: 900 mg
- Cholesterol: 0 mg
- Vitamins: Contains small amounts of vitamin B12
- Minerals: High in sodium, contains trace amounts of potassium
- Nutritional Benefit: Adds flavor and umami to the dish; sodium content should be monitored to manage overall sodium intake.
7. 1 tablespoon Shaoxing wine (or dry sherry/rice wine vinegar)
- Calories: 30
- Carbohydrates: 1 g
- Protein: 0 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Minimal vitamin content
- Minerals: Minimal mineral content
- Nutritional Benefit: Adds a unique depth of flavor; Shaoxing wine contains trace amounts of nutrients but is used primarily for flavor enhancement.
8. 1 tablespoon rice vinegar
- Calories: 0
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Minimal vitamin content
- Minerals: Minimal mineral content
- Nutritional Benefit: Provides acidity to balance flavors; low in calories and does not significantly affect nutritional intake.
9. 1 tablespoon sugar
- Calories: 49
- Carbohydrates: 13 g
- Protein: 0 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: No significant vitamin content
- Minerals: No significant mineral content
- Nutritional Benefit: Adds sweetness to balance the dish; provides energy but should be used in moderation.
10. 1 teaspoon sesame oil
- Calories: 40
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 4.5 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Contains vitamin E
- Minerals: Trace amounts of minerals
- Nutritional Benefit: Adds a nutty flavor and contains healthy fats, beneficial for heart health.
11. 2 cloves garlic, minced
- Calories: 9
- Carbohydrates: 2 g
- Protein: 0.4 g
- Fat: 0 g
- Sodium: 1 mg
- Cholesterol: 0 mg
- Vitamins: Rich in vitamin C and vitamin B6
- Minerals: Contains manganese and calcium
- Nutritional Benefit: Garlic offers antibacterial properties and is beneficial for cardiovascular health.
12. 1 inch ginger, minced
- Calories: 9
- Carbohydrates: 2 g
- Protein: 0.2 g
- Fat: 0.1 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Contains vitamin B6 and vitamin C
- Minerals: Provides manganese and potassium
- Nutritional Benefit: Ginger has anti-inflammatory and digestive benefits and enhances the flavor of the dish.
13. 4 green onions, sliced diagonally
- Calories: 15
- Carbohydrates: 3 g
- Protein: 1 g
- Fat: 0 g
- Sodium: 5 mg
- Cholesterol: 0 mg
- Vitamins: Rich in vitamin K and vitamin C
- Minerals: Contains calcium and iron
- Nutritional Benefit: Green onions add freshness and contribute to immune health and bone strength.
14. Salt and pepper, to taste
- Salt:
- Calories: 0
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 0 g
- Sodium: 2,300 mg per teaspoon
- Cholesterol: 0 mg
- Vitamins: Minimal vitamin content
- Minerals: High in sodium
- Nutritional Benefit: Adds flavor; excessive intake should be monitored due to high sodium content.
- Pepper:
- Calories: 6 per teaspoon
- Carbohydrates: 1.5 g
- Protein: 0.2 g
- Fat: 0.1 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Contains vitamin K and small amounts of vitamin C
- Minerals: Provides manganese and iron
- Nutritional Benefit: Adds flavor and has antioxidant properties.
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