Kung Pao chichen, also known as Gongbao chichen, is a traditional Chinese dish with a rich and complex flavor profile. This dish, which originates from Sichuan province, is now a popular dish worldwide, loved for its crispy texture, piquant taste, and vibrant colors.
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Ingredients:
- 500 grams of chicken breast or thigh meat, cubed into 1" pieces
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon ground bean sauce
- 1 tablespoon chili oil
- 1 teaspoon ground Sichuan pepper
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup chicken stock or water
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
Instructions:
1. Combine the chicken cubes with the salt and ground pepper in a bowl, mix well, and set aside for 10 minutes.
2. Cut cucumbers and bell peppers into small pieces, cut scallions into sections, set aside.
3. In a separate bowl , mix together the soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
4. Heat the cooking oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and cook for 3-4 minutes, until browned on all sides. Remove and set aside.
5. Add little oil and heat over medium-high heat, then add the garlic and ginger to the wok and cook for 1 minute, until fragrant.
6. Add the onions and cook for 2 minutes, until softened.
7. Add the green, red, and yellow bell peppers and cook for another 2 minutes, until slightly tender.
8. Return the chicken to the wok and add the chicken stock or water. Simmer for 5-6 minutes, until the chicken is cooked through and the vegetables are tender.
9. Add the cornstarch mixture and stir continuously for 1-2 minutes, until the sauce thickens.
10. Remove from heat and serve immediately with white rice or noodles.
Notes:
- Gongbao Chicken Dishes is a classic Sichuan dish known for its unique spicy and sweet flavor.
- The amount of ground Sichuan pepper can be adjusted to taste, adding more for a spicier dish or less for a milder version.
- This dish pairs well with white rice or noodles to balance the richness of the sauce.
Variations:
Kung Pao chicken can be made with other types of meat, such as pork or beef. It can also be made with a variety of vegetalbes, including carrots, celery, and zucchini. If desired, you can add a dash of red food coloring to give the dish a more vibrant color.