Specialty Kung Pao Chicken

Tese Gongbao Jiding (特色宫保鸡丁)

Sizzling, spicy, sweet, sour, and aromatic are all perfectly balanced in this incredible variation of Sichuan Kung Pao Chicken featuring crunchy and cooling pieces of cucumber.

This recipe is based on my favorite version of Kung Pao Chicken that I’ve had in mainland China. Most surprisingly, this version omits Scallion entirely. The contrasting color and flavor instead comes from Cucumber, which adds a unique, subtle flavor that balances perfectly with the Kung Pao Sauce. The Cucumber, while obviously not as pungent as Scallion, does have an aromatic quality. Similar specialty versions of Kung Pao Chicken will use Celtuce (莴笋), cooked in a similar manner to the Cucumber in this recipe. The crunchy green vegetable adds even less aromatic flavor but even more contrasting texture.

One notable ‘upgrade’ from traditional Kung Pao Chicken is the use of Chicken Thigh instead of Chicken Breast. While the Chicken Breast in my traditional Kung Pao Chicken recipe is tender, flavorful, and juicy, it does require a little more attention to timing and heat control. Chicken Thigh, on the other hand, is noticeably more forgiving. The Chicken can also be cut into slightly smaller cubes. The smaller size increases the ratio of sauce to meat without risking the texture – i.e., from overcooking the meat. Chicken Skin can also be cut into small pieces and fried along with the meat for even more variety in texture.

You can use a variety of different Chilies for making Kung Pao Chicken. My favorite is Bullethead Chilies (子弹头), which are a type of Facing Heaven Chilies (朝天椒) with soft flesh, a medium length, and a plump circumference. They retain a beautiful, cherry red color even after stir-frying. They’re not incredibly spicy, which is good because Kung Pao Chicken isn’t meant to be a spicy dish. (It can be a little spicy, but that’s not its primary flavor profile). Regular Facing Heaven Chilies (朝天椒) are a little spicier, thinner, and dryer. As such, they can easily burn when stir-frying on high-heat – though, their flavor is likewise exceptional. The Chilies, regardless of type, should be cut into 1/2-inch pieces to match the size of the Chicken and should be a slightly darker shade of red after cooking. This is a noticeable difference from western versions which keep the Chilies whole and almost blacken them during the frying process. Avoid this as it will add a slight bitterness to the dish.

Prep Time: 30 min

Cook Time: 5 min

Total Time: 20 min

Serving: 2 - 4 people

Ingredients

2 1/2 boneless Chicken Thighs (skin optional; About 500 grams)

Marinade
1 – 2 Tbsp. Shaoxing Rice Wine
1/2 tsp. Dark Soy Sauce
1/2 tsp. Salt
1/4 tsp Ground White Pepper
1 Tbsp. Corn Starch

1/2 cup of unsalted Peanuts (About 60 grams)

Chilies
1/2 cup of 1-inch-pieces of Dried Red Chilies (About 5 – 10 grams)
1 tsp. Green Sichuan Peppercorns (About 2 – 3 grams)

Aromatics
2 cloves of Garlic
1 1-inch-cube of Ginger

Green Vegetable
1/2 of a Chinese Cucumber (About 150 grams; OR 1/2 of a Celtuce Stem 莴笋, 150 grams)

Sauce
2 Tbsp. Shaoxing Rice Wine
2 Tbsp. Light Soy Sauce
1 Tbsp. Chinkiang Vinegar
1/2 tsp. Dark Soy Sauce
2 Tbsp. White Sugar
1/2 tsp. MSG
1/2 tsp. Chicken Bouillon Powder
1/4 tsp. Ground White Pepper
2 – 3 tsp. Corn Starch

Peanut Oil (Enough for Deep Frying)

Directions

1.) Wash the Chicken thoroughly. Cut the Chicken into 1/2-inch strips and then cut these strips into small 1/2-inch cubes.

(I've found the best size is roughly the same size as standard six-sided dice. This is a Chicken Bits 鸡丁 recipe and not one for Chicken Bites 鸡块. The largest size should be roughly that of your upper thumb segment and the smallest should be that of your pinkie).

2.) Place the Chicken in a large bowl and add the Marinade (Rice Wine, Dark Soy Sauce, Salt, Pepper, and Corn Starch). Mix thoroughly by hand until the Marinade has been absorbed and allow the Chicken to rest for about 30 minutes.

3.) Fill a wok about 1/3 full with Peanut Oil and set it on low. Before the Oil has come to temperature, add the Peanuts and increase the heat to medium low. Be patient and gently fry the Peanuts until golden brown and toasty, which will take about 10 minutes. Pour the contents of the wok into a wire strainer set over a large pot to quickly strain the Peanuts from the Oil.

(Be careful not to burn the Peanuts! It’s extremely easy to do at this stage, so be patient and pay close attention the color and smell. Keep the Peanuts constantly moving by pushing them with the back of a spoon. You’ll know the Peanuts are done also by the ‘feel’ and the sound of the Peanuts hitting the back of the spoon. It will sound less like a dull thud and more like a light clink. The Peanuts will also feel a bit harder and lighter. This is the same process as making Crispy-Fried Peanuts 油酥花生. An easier method, though non-traditional is to oven-roast the Peanuts. Many stores even sell unsalted, roasted Peanuts and these could be used to reduce the overall cooking time).

4.) Snip the Chilies into 1/2-inch pieces and remove most of the seeds. Place the Chilies in a small bowl along with the Sichuan Peppercorns. This will be the bowl for Chilies.

5.) Peel and thinly slice the Garlic and Ginger. Place them together in a bowl for Aromatics.

(For the Ginger, it can be cut a couple different ways depending on the aesthetic preference of the cook. The first is by slicing it in a similar manner to the Garlic. The second is by cutting it into 1/4-inch x 1-inch sticks. Third, and my favorite, is by slicing the Ginger into 1/4-inch by 1/4-inch squares).

6.) Prepare the chosen Green Vegetable, placing the cut pieces in a bowl:

• Chinese Cucumber: Wash the Cucumber and slice it lengthwise into 1/2-inch strips. Cut these strips into 1/2-inch cubes and set them aside in a bowl. (The size should match the Chicken. Chinese Cucumber has low moisture and water, so if using other types of Cucumber discard any wet, mushy parts and sprinkle the cubes with salt to extract water. Before stir-frying, rinse the pieces with water and pat them dry with a paper towels).
• Celtuce: Remove the tough outer hull, leaving behind the tender green core. Cut the Celtuce into 1/2-inch strips and then into 1/2-inch cubes. Sprinkle the cubes with salt and set them aside in a bowl. Before stir-frying, rinse off the cubes, wring out any excess water, and pat them dry with paper towels.

7.) Thoroughly combine all of the Sauce ingredients (Rice Wine, Light Soy Sauce, Black Vinegar, Dark Soy Sauce, Sugar, MSG, Chicken Bouillon, White Pepper, and Corn Starch) in a bowl.

(Taste and adjust the sauce, if necessary, but try to keep the flavors rather balanced between sweet, sour, salty, and umami. Kung Pao Chicken can vary slightly in flavor depending on the region of Sichuan, but the classic Chengdu version is pretty balanced. Leshan tends to make the dish slightly sweeter and Yibin slightly sourer, so you, too, can adjust to your preference).

8.) Fill a seasoned wok at least 1/3 full, but no more than 1/2 full, with Peanut Oil for deep frying and heat it on medium-high. Add the Chicken to the wok and deep fry for about 30 seconds, stirring constantly until golden.

(If not using a high-powered wok burner, use plenty of Oil at a very high heat! Always use a wok or large pot. DO NOT attempt in a skillet. When the Chicken is added the water will instantly evaporate and bubble away, so be aware of your wok's Oil level).

9.) Pour the Chicken into a wire strainer set over a large pot to quickly drain the Oil. Return about 1/4 cup of Oil back to the wok and heat on medium-high until nearly smoking.

10.) Pull the wok away from heat, add the Chilies, and stir-fry just a few seconds until fragrant. Then, add the Aromatics and stir-fry again just a few seconds until fragrant.

(Be careful not to burn the Chilies and Aromatics. Lift the wok away from the heat and use your nose; they’ll only take a second to cook).

11.) Add the Green Vegetable, return the wok to heat, and cook the cubes for about 15 to 30 seconds.

12.) Add the Chicken to the wok and stir-fry the cubes another 15 to 20 seconds until all the flavors have been incorporated.

13.) Pour in the Sauce and mix thoroughly, allowing the Sauce to thicken, which will happen rather fast, so move quickly.

14.) Cut off the heat, add the Peanuts and mix one last time, tossing the ingredients together. Serve this incredible specialty version of Kung Pao Chicken immediately.

Serving Instructions: Plate the Chicken on a platter and serve alongside individual bowls of white rice. In Sichuan, Kung Pao Chicken is shared with the entire table. Communal chopsticks and serving spoons allow guests to serve themselves. Kung Pao Chicken is not served on top of rice like at a cheap American fast-food restaurant.

 

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