Imperial chicken, also known as kung pao chicken or gong bao chicken, is a spicy stir-fried dish made with chicken, peanuts, various vegetables, and chili peppers. It is a classic dish from Sichuan cuisine, a province in southwestern China.
If you didn’t know, Sichuan is a region in southwestern China and is the natural habitat of giant pandas!
Unfortunately, they are not edible, so I will tell you about their rather spicy culinary traditions instead. The Sichuan region is characterized by a rather intensive use of what is called Sichuan pepper and by a generally very spicy cuisine.
What is imperial chicken?
Kung Pao chicken is a delicious culinary creation that combines diced chicken, chili peppers, and peanuts. Originating in Sichuan province, this dish has gained popularity and adapted to local flavors in different regions.
Not only is this dish a classic in China, but it has also won over international palates, becoming a frequent choice on Chinese restaurant menus all over the world.
What makes imperial chicken so irresistible is its harmonious blend of flavors. It combines sweet, sour, salty, and a touch of spice, all in balanced proportions for a memorable taste experience.
Tips for successful kung pao chicken
As Sichuan pepper is quite strong, don’t try to add a large amount at once in addition to what the recipe calls for if you decide to add more.
Taste as you go, otherwise you risk having unpleasant fiery surprises and your guests will drastically increase your water bill (or toilet paper bill…)
The Chinese baking soda tenderizing technique works with all meats (pork, beef,…) and thus gives you the secret to that famous texture found in all Chinese restaurants! If you use it, your imperial chicken will only be better
Craving Asian beef? Here’s my recipe for beef with spring onions and if the different types of soy sauces scare you, come discover my complete article on the different types of soy sauces
The main ingredients of kung pao chicken
Sichuan pepper: essential for this traditional spicy taste
Shaoxing wine: Chinese rice wine adding a bit of nuance and sweetness
Black rice vinegar: with a very distinctive taste, it enhances the dish by bringing a much-appreciated touch of acidity
Sesame oil rounds out the taste a bit, adding an extra dimension
Cornstarch is essential both for thickening the sauce and for the texture of the chicken
Kung pao chicken – Chinese imperial chicken
Matériel
- 1 Wok
Ingredients
CHICKEN
- 800 g diced chicken
- 1 tablespoons shaoxing wine
- 1 tablespoons light soy sauce
- 1 teaspoon cornstarch
SAUCE
- 6 tablespoons water or chicken broth
- 2 tablespoon light soy sauce
- 2 tablespoon tablespoons black rice vinegar or balsamic
- 2 tablespoon shaoxing wine
- 1 tablespoon dark soy sauce
- 2 tablespoon of sugar
- 1 teaspoon cornstarch
- 1 tablespoon whole Sichuan peppercorns crushed or ground
WOK PART
- 4 minced garlic cloves
- 1 tablespoon minced ginger
- 4 dried red chili peppers, cut into pieces Feel free to remove the seeds
- 1 green bell pepper, roughly diced
- 4 spring onions
- 1 tablespoon sesame oil
- A few unsalted peanuts for garnish
Procédé
- Prepare all your ingredients, cut the chicken and vegetables, prepare the different sauces
- Mix all ingredients under “CHICKEN” in a bowl and marinate for 10 min
- Mix the sauce until the sugar dissolves
- Over high heat, stir-fry the chicken in a little oil for 3-4 min and set aside
- Sauté the bell peppers, chili peppers, ginger, and garlic for 1-2 min
- Add the sauce and stir until it thickens.
- Add the chicken back and stir-fry for 1 min
- Add spring onions and sesame oil. Mix for 1-2 min
- Add peanuts before serving over rice
