Kung Pao Chicken

Kung Pao Chicken is a Szechuan based dish, made by wok stir-frying chicken with a spicy marinade. Peanuts or cashews and chili peppers are frequently seared with the chicken.

Different levels of spicyness are possible, but typically enough peppers are added to give the chicken a mild spice that complements the sweetness of the sauce.

Fast Facts

1. Both Western and Sichuan varieities
2. Named after Ding Baozhen
3. Derived from the Cantonese phrase "Palace Guard"
4. Contains diced chicken, peanuts, chili peppers, soy sauce
5. Original Szechuan recipe contains peppercorns, usually absent in the U.S.

Preparing the Kung Pao Marinade

1. The marinade is two parts oyster sauce, two parts rice wine, and one part cornstarch
2. Mix the marinade ingredients, and let cover chicken for at least 30 minutes

Preparing the Kung Pao Sauce

1. The sauce mixes soy sauce, chicken broth, sesame oil, vinegar with pinches of garlic powder and sugar
2. If available, cook with "facing heaven peppers". These are native to southwest China and may difficult to find for U.S. importers.

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