Kung pao chicken
Diced chicken stir-fried with dried chillies, Sichuan pepper and peanuts in a glossy sweet-sour sauce.
What makes it kung pao chicken
- Dried chillies and Sichuan pepper fried first to scent the oil.
- Roasted peanuts.
- A sauce of vinegar, sugar and soy — sweet-sour, not sticky.
Where it comes from
Named after Ding Baozhen, a nineteenth-century governor of Sichuan whose official title was Gōngbǎo. Its sauce is the 'lychee-flavour' combination — sweet and sour in balance, with the chillies fried until they darken but don't burn.
Be the first here
Start your own kung pao chickenNo one here has made kung pao chicken yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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