Kung Pao Chicken

Gongbao Jiding (宫保鸡丁)

Classic, authentic Kung Pao Chicken. Send your taste buds on a journey to Sichuan with this sweet and sour chicken dish. Simple yet satisfying – authentic Kung Pao Chicken is easy to make, but difficult to stop eating.

Unlike many Sichuan dishes, Kung Pao Chicken is NOT meant to be spicy!

There is a slight heat from the Chilies, but this should not steal focus from the other flavors. Kung Pao Chicken is all about balance. This decadent dish has layers of depth beyond the sizzling-spicy heat of chilies and Sichuan peppercorns. It’s sweet and sour with aromatic notes of ginger, garlic, and scallion. The tenderness of the Chicken contrasts beautifully with the crunchiness of the peanuts. Each element is used to complement one another and no one flavor should be overpowering. In fact, Kung Pao Chicken is known as a lychee flavor dish (荔枝味) in Chinese, meaning it should balance the sweet and sour flavors much the same as the flavor of lychee fruit.

Even the color of this dish has balance between red and greenish white. The goal is to have some form of vegetable contrast with the red chilies and sauce. Traditionally, this contrast comes from Scallion. Of which, there are three main varieties: Small Scallion (小葱), Fragrant Scallion (香葱), and Big Scallion (大葱). The most commonly used is Big Scallion (大葱), whose whitish green stalks can handle the heat of stir-frying without wilting or burning. The white stalks of Fragrant Scallion (香葱) – a.k.a. regular green onion – can also be used, but as there is far less white and more of the green stalk available, it’s not as economical. The flavor is also quite a bit stronger and can be too overpowering. Small Scallion (小葱), which adds a touch of Scallion flavor without being overwhelming, can also be used. However, only slices of the green stalk should be used and they must be added as the very last step to avoid wilting. For those who dislike Scallion and oniony flavors, Garlic Sprouts (蒜苗) are a great substitution and have a milder flavor than Scallion. Vegetables like broccoli, onion, and green bell pepper are NEVER used for authentic Kung Pao Chicken in Sichuan.

Kung Pao Chicken has a pretty standard process throughout Sichuan: prepare the peanuts; cut and marinade the chicken; cut the scallion, aromatics, and chilies; and, make the sauce. These are the “mise en place” of Kung Pao Chicken. However, when it comes to actually cooking the chicken this is where things can differ greatly – owing primarily to the varying methods of stir-frying. There are in fact three common methods for stir-frying Kung Pao Chicken: Raw Stir-Fry (生炒), Cooked Stir-Fry (熟炒), and Sliding Stir-Fry (滑炒).

The seemingly simplest method (but most difficult to execute) is a Raw Stir-Fry (生炒), simply stir-frying all of the ingredients all at once. This is a common method for street-vendors in China – so, not exactly ideal for a restaurant dish like Kung Pao Chicken. However, that hasn’t stopped this method from becoming quite popular outside of Sichuan, especially in the US, for cooking Kung Pao Chicken. In the best version of this method, the Chicken is cooked first, scraped to the side of the wok, and then the Chilies and Aromatics are added. These ingredients are stir-fried until fragrant and then the Chicken is combined, followed by the Sauce and Peanuts. Unfortunately, the version that dominates the sphere of online Kung Pao Chicken recipes is by far the worst! The Chilies and Aromatics are added FIRST followed by the raw Chicken. If using a high-powered flame, the Chilies and Aromatics will burn before the Chicken is fully cooked. However, if using a standard kitchen range, the liquid inside the Chicken will not evaporate quickly enough and you’ll be left with a soupy mess boiling the Chicken instead of frying it.

The second method (and somewhat better) is to stir-fry each individual ingredient, which is known as a Cooked Stir-Fry (熟炒). In other words, you’ll cook the Chicken before stir-frying it. Similar to the last method, you will start by stir-frying the Chicken first. Once cooked, it will be removed entirely from the wok before the Scallion, Aromatics, and Chilies are added. Similar to the last method, the problem is two-fold and related: temperature control and heat source. Without a high-powered wok burner, the Chicken will likely release its moisture into the wok, boiling the meat. However, the Cooked Stir-Fry method does give better control and allows you to correct if this begins to happen.

All of this is to say, there is a perfect method for cooking Kung Pao Chicken and that’s the Sliding Stir-Fry (滑炒). The name implies sliding the meat into oil before stir-frying it. For our Kung Pao Chicken, this means first passing the Chicken through hot oil (过油) and then stir-frying it with the other ingredients. Flash-frying the meat evaporates the excess moisture and ensures even chicken breast stays tender and juicy. It completely eliminates the possibility of a ‘soupy’ stir-fry. It also offers the greatest control over the doneness of each ingredient, eliminating the likelihood of burning the Chilies and Aromatics. The process is akin to the velveting used for beef and pork and out of all three methods offers the best texture. With the other two methods, there is a tendency to overcook the Chicken resulting in dry, stringy, and tough meat. The Sliding Stir-Fry method ensures perfectly cooked and tender Chicken every time.

Prep Time: 25 min

Cook Time: 5 min

Total Time: 30 min

Serving: 2 - 4 people

Ingredients

1 boneless, skinless Chicken Breasts (About 250 grams)

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

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

2 stalks of Big Scallion (大葱; About 150 grams)

Sauce
1 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
1 Tbsp. Corn Starch

Peanut Oil (Enough for Deep Frying)

Directions

1.) Wash the Chicken thoroughly. Cut the Chicken into 1-inch strips and then cut these strips into small 1-inch cubes. Place the Chicken cubes in a large bowl.

(This is a Chicken Bits 鸡丁 recipe and not one for Chicken Bites 鸡块. The largest size should be roughly that of the upper segment of your thumb. Though the traditional size is roughly 1-inch cubes, I prefer to cut it slightly smaller as I find this gives the dish the perfect ratio of sauce to meat).

2.) Add the Marinade ingredients in stages, mixing each by hand until fully absorbed by the meat:

• First, add the Rice Wine, Dark Soy Sauce, Salt, and White Pepper and mix thoroughly by hand until absorbed into the meat.
• Next, add the Egg White and mix again thoroughly by hand until fully absorbed by the meat.
• Add the Corn Starch and mix again until every piece is thoroughly coated.
• Finally, pour in the Oil and mix ever so slightly.
• Allow the Chicken to rest for at least 20 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.) Prepare the Aromatics, placing them together in the same bowl:

• Peel and thinly slice the Garlic.
• Peel and thinly slice the Ginger.

(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.) Cut the white parts of the Big Scallion into 1-inch pieces and set them aside in their own bowl.

(Optionally and non-traditionally, place the pieces in a bowl, set the bowl in a sink, and run water over them for about 5 minutes while preparing the Sauce. Thoroughly shake off the excess water and allow the pieces to drip dry before using them. This step will remove some of the oniony bite from the Scallion and allow the flavors to combine better).

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 the pieces 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 this 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 it on medium-high until nearly smoking.

10.) Pull the wok away from heat, add the Aromatics and Big Scallion, stir-frying everything a few seconds until fragrant and much of the moisture has evaporated. Then, add the Chilies, and stir-fry them just a second 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. The Scallion, likewise, doesn’t need to be fully softened before the Chicken is added).

11.) Add the Chicken to the wok, return the wok to heat, and stir-fry everything another 10 to 15 seconds until all the flavors have been incorporated.

(This is where timing is important. The Chicken is already nearly cooked so your goal isn’t to cook the meat, but to coat it in the fragrant-spicy oil. The Sauce will also take about 30 seconds or so to thicken properly, so the goal at this stage, is to move quickly).

12.) Stir the Sauce while pouring it around the sides of the wok, increase the heat to high, and mix thoroughly, allowing the Sauce to thicken – this will happen rather fast, so move quickly.

(Thicken the Sauce into a sticky coating; after the Peanuts are added in the next step, they should stick to the bits of Chicken).

13.) Cut off the heat, add the Peanuts, and mix everything one last time, tossing the ingredients together. Plate the classic Kung Pao Chicken and serve 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 usually served on top of rice like at a cheap American fast-food restaurant.

 

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