Kung Pao Chicken, also known as "Gong Bao Ji Ding" in Mandarin, is a renowned dish hailing from Sichuan province in southwestern China. Its origins can be traced back to the late Qing Dynasty during the 19th century. The dish was named in honour of Ding Baozhen, a Qing Dynasty official who served as the governor of Sichuan province. Ding Baozhen was not only a respected bureaucrat but also a gourmet and lover of spicy food.
Kung Pao Chicken embodies the bold and robust flavours that are characteristic of Sichuan cuisine. Traditionally, it was prepared with diced chicken, roasted peanuts, and a medley of vegetables, all stir-fried in a rich and aromatic sauce. The defining feature of this dish is its fiery heat, derived from dried red chilli peppers, and a unique numbing sensation imparted by Sichuan peppercorns.
Its unique blend of flavours and textures, along with its cultural heritage, continue to captivate food enthusiasts both in China and internationally. Kung Pao Chicken remains an iconic representation of the rich culinary tapestry of Sichuan province.
At Sing Kee, we understand that Chinese New Year is a momentous occasion filled with joy and festivities. Just like any other gathering, delectable food plays a vital role in this celebration. However, you deserve dishes that are not only traditional but also easy to prepare. One such iconic Chinese New Year delight is none other than Kung Pao Chicken.
As the Year of the Dragon approaches, we invite you to explore the rich tastes and cultural significance of Kung Pao Chicken. It's a dish that encapsulates the essence of this magical time, offering a harmonious blend of spicy and savoury notes that will leave you craving for more.
At Sing Kee, we take pride in providing you with all the essential ingredients and guidance to ensure your Chinese New Year celebration is marked not just by a satisfied palate but also by cherished traditions. From the first sizzle of your wok to the final presentation on your dining table, let us take you on a culinary journey that will leave you with a smile on your face and a heartwarming, well-fed spirit.
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup unsalted peanuts
2 tablespoons vegetable oil
3-4 dried red chilli peppers, chopped (adjust to your spice preference)
2 cloves garlic, minced
1/2 cup diced bell peppers (red and green)
1/2 cup diced onions
1/2 cup diced courgette (optional)
2 green onions, chopped
1 tablespoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon Sichuan peppercorns (optional for extra heat and numbing sensation)
Now you have everything you need, Sing Kee takes you through the cooking process, helping you serve up in style.
In a small bowl, mix the soy sauce, rice vinegar, sugar, and cornstarch-water mixture to make the sauce. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Add the dried red chilli peppers and stir-fry briefly until they become fragrant.
Add the minced garlic and chicken pieces to the wok. Stir-fry until the chicken is cooked through and slightly browned.
Add the diced bell peppers, onions, and courgette (if using) to the wok. Continue to stir-fry for a few minutes until the vegetables are tender.
Pour the sauce over the chicken and vegetables. Add the peanuts and Sichuan peppercorns (if using). Stir well to coat everything in the sauce.
Cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients evenly.
Garnish with chopped green onions.
Serve hot with steamed rice.
In the Year of the Dragon, Sing Kee wishes you joy and prosperity as you savour the bold delight of Kung Pao Chicken.
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