{"id":27366,"title":"Kung pao chicken – Chinese imperial chicken","modified":"2025-02-06T11:42:29+01:00","plain":"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.  \n\n\n\nIf you didn't know, Sichuan is a region in southwestern China and is the natural habitat of giant pandas! \n\n\n\nIsn't that wonderful?\n\n\n\nUnfortunately, 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. \n\n\n\nWhat is imperial chicken?\n\n\n\nKung 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.  \n\n\n\nWhere kung pao chicken uses peanuts, Chinese almond stir-fried chicken deliciously uses almonds\n\n\n\nNot 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.\n\n\n\nWhat 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. \n\n\n\nSichuan beef\n\n\n\nTips for successful kung pao chicken\n\n\n\nAs 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. \n\n\n\nTaste as you go, otherwise you risk having unpleasant fiery surprises and your guests will drastically increase your water bill (or toilet paper bill...)\n\n\n\nThe 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 \n\n\n\nCraving 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  \n\n\n\nThe main ingredients of kung pao chicken\n\n\n\n\n\n\n\nSichuan pepper: essential for this traditional spicy taste\n\n\n\nShaoxing wine: Chinese rice wine adding a bit of nuance and sweetness\n\n\n\nBlack rice vinegar: with a very distinctive taste, it enhances the dish by bringing a much-appreciated touch of acidity\n\n\n\nSesame oil rounds out the taste a bit, adding an extra dimension\n\n\n\nCornstarch is essential both for thickening the sauce and for the texture of the chicken\n\n\n\n\n\n\tKung pao chicken - Chinese imperial chicken\n\t\t\n\t\tThe authentic Kung Pao chicken recipe, also called Imperial chicken\t\n\t\n\t\tWok\t\n\t\n\t\tCHICKEN800 g diced chicken1 tablespoons shaoxing wine1 tablespoons light soy sauce1 teaspoon cornstarchSAUCE6 tablespoons water or chicken broth2 tablespoon light soy sauce2 tablespoon tablespoons black rice vinegar (or balsamic)2 tablespoon shaoxing wine1 tablespoon dark soy sauce2 tablespoon of sugar1 teaspoon cornstarch1 tablespoon whole Sichuan peppercorns (crushed or ground)WOK PART4 cloves  garlic (minced)1 tablespoon ginger (minced)4 dried red chili peppers, cut into pieces (Feel free to remove the seeds)1 green bell pepper, roughly diced4 spring onions1 tablespoon sesame oilA few unsalted peanuts (for garnish)\t\n\t\n\t\tPrepare all your ingredients, cut the chicken and vegetables, prepare the different saucesMix all ingredients under \"CHICKEN\" in a bowl and marinate for 10 min Mix the sauce until the sugar dissolvesOver high heat, stir-fry the chicken in a little oil for 3-4 min and set asideSaut\u00e9 the bell peppers, chili peppers, ginger, and garlic for 1-2 minAdd the sauce and stir until it thickens. Add the chicken back and stir-fry for 1 minAdd spring onions and sesame oil. Mix for 1-2 min Add peanuts before serving over rice\t\n\t\n\t\tServe over delicious plain white rice\n\t\n\t\n\t\tMain courseChineseHuile de s\u00e9same, Ma\u00efzena, Poulet, Sauce soja dark, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27366"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27366\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24083"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}