The dish may be pronounced more like gōng bǎo in China, but it certainly packs more pow than the Chinese-American Kung Pao thanks to the copious addition of chili peppers. Face-meltingly spicy, the flames are both fanned or tamed by the handfuls of tongue-numbing huā jiāo (Sichuan Pepper) in the original. I know it’s neither here nor there, but personally, I’m not a fan of the candy-sweet sauce in the Chinese-American version, and the Sichuan original is a little more heat than I can handle. That’s why my Kung Pao Chicken recipe comes in between the two with a piquant sauce that’s redolent of citrusy huā jiāo, glazing a colorful medley of chicken, bell peppers and oil roasted peanuts, and garnished with scallions (green onions). Trust me, it’s way better than a takeout version and easy to make. To infuse as much flavor into the chicken as possible, I like to marinate it in a combination of Chinese rice wine and potato starch. As meat cooks, the proteins shrink, forcing out the liquid contained within the meat. By thickening the escaping liquids, the potato starch helps lock the moisture in the chicken so it doesn’t dry out as it cooks. For the sauce, I use a combination of earthy Chinese black vinegar, savory soy sauce, spicy dòubànjiàng and tongue-tingling huā jiāo, or Sichuan peppercorn. The latter two ingredients create the málà (numbing/spicy) taste that’s a trademark of Sichuan cuisine and the sublimely pungent sauce plays well with the dark, nutty peanuts and umami-packed chicken. You may also enjoy my Kung Pao Tofu; it’s a great way to enjoy this bland but healthy and economical ingredient. The recipe also includes an instructional video. As with any stir-fry, the key is to maintain a very high heat, which is why it’s important to use a pan with enough surface area so that incoming ingredients don’t cool it off too much. A good Kung Pao develops a sear which contributes to the classic stir-fried flavor of the dish. This is also why it’s crucial that you have all your prep-work done ahead of time and the ingredients close at hand, so things don’t burn while you’re hunting for something.
📖 Recipe
