Chinese Cookbook: Learn How Make the Ultimate Kung Pao Chicken

Here we are, standing before of one of China’s most loved and sought-after dishes: kung pao chicken (宫保鸡丁 gōng bǎo jī dīng). This sticky, sweet, and spicy medley of chicken, leek, Sichuan peppercorns, and (if you eat the northern variety) cucumber, has to be among most foreigners' top-five Chinese dishes. Originating in Sichuan, this dish is now ubiquitous across China and most larger restaurants will sell their own spin on this classic.

This dish is also made with easy-to-find and traditional ingredients, so you can take advantage of the plethora of markets dotted around Beijing. We live in a truly colorful and diverse hub when it comes to cuisine, and what better place to experiment with your cooking skills? So let's get to it!

Ingredients

• 1 large chicken breast, diced
• 1 cup chopped leek
• 1/2 cup spring onions (optional)
• 1/2 cup diced cucumber (optional)
• 1 tbsp. ginger
• 1/2 cup peanuts
• 1/2 cup Sichuan chili
• 2 tbsp. granulated sugar
• 2 tsp. salt
• 2 tbsp. soy sauce
• 2 tbsp. Chinese yellow wine vinegar
• 1.5 tbsp. corn flour
• 1/2 cup peanut oil
• 1/2 cup distilled lukewarm water

Instructions

1. Add a teaspoon of corn flour, 1 tablespoon of soy, 1 teaspoon of salt and 1 tablespoon of Chinese yellow wine vinegar to the diced chicken. Mix well and set aside.
2. Use a Wok and heat the peanut oil over a medium-high heat and add the peanuts. Stir-fry for 5 minutes until aromatic, drain and set aside.
3. Roughly chop the Sichuan chili and add to the oil with the ginger, leek, and cucumber. Stir-fry for a few minutes until the leek and cucumber begin to soften.
4. Add the diced chicken and stir-fry until sealed and golden brown
5. Stir the remaining cornflour into the distilled water and add to the wok.
6. Add and stir in the remaining Chinese yellow wine vinegar, salt, and soy sauce. Add the sugar and stir in until the sauce begins to thicken. Add more cornflour if needed to make a thicker sauce. Continue to stir-fry for 2 minutes.
7. Add the peanuts and stir-fry for a further 2 minutes. Dish out the Kung Pao Chicken and serve!

Top Tips: There are a number of variations of this dish, and sometimes I like to add chopped celery and carrots. These would go in with the leeks and stir-fried until soft before adding the chicken. For a spicier dish add fresh red chili, or omit the chili altogether for a milder version. The same goes for the sugar; add more for a sweeter and stickier sauce, or less for a more savory version.

Already know how to make kung pao chicken? Now challenge yourself with mapo doufu.

This article first appeared on our sister site jingkids international.

Photos: Nicole Bonnah