Kung Pao Chicken is a Chinese spicy, stir-fried dish made from chicken, peanuts, vegetables, and chili peppers. The traditional Sichuan cuisine dish originated in south-western China’s Sichuan Province and contained peppercorns from Sichuan.
Although the recipe is found across China, regional variations are usually less spicy than the serving of Sichuan. Chicken from Kung Pao is also a staple of Chinese Westernized cuisine.
The traditional Szechuan cuisine dish originated in China’s Sichuan province and contained peppercorns from Sichuan. Thanks to its spicy taste of dried chili peppers, tender chicken cubes, and crunchy peanuts, Kung Pao chicken is a traditional Sichuan dish that is quite popular among people in different countries.
About Chinese Kung Pao Chicken Recipe
Examples and variations commonly found in the West: kung pao chicken; kung po; or just chicken chili and garlic, consisting of sliced and marinated chicken, oranges or orange juice stir-fried, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste.
Many other vegetables, such as onions, bell peppers, and carrots, can also be found. The dish is often garnished with whole roasted peanuts and contains them. Western variants also replace other meat, such as beef, duck, fish, and tofu instead of chicken.
Today, there are several variations of the Kung Pao Chicken. However, even though there are some debates about its original recipe, it still remains a staple dish in every type of Asian cuisine. For more international dishes, click here.
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