Chinese Food Culture

The Kung Pao chicken is a classical Szechuan cuisine originating from Szechuan Province in China. The classic Kung Pao chicken recipe is both spicy, flavorful and low in calories for the individual.

Step 1

This classic kung pao chicken requires smaller to medium sized chicken cubes. Use chicken breast and cut it into similar sized cubes.

Step 2

Include corn oil to a wok. After the oil gets about ~170 degrees F, include the chicken cubes from move 1. Cook 2-3 minutes. Get it out from the wok and set aside for later.

Step 3

Include a little bit a lot more corn oil to the same wok. Add scallions, ginger and garlic to it and cook it until you’ll be able to smell their aroma. Add chili paste and 10 dry modest chills (traditionally, kung pao chicken is incredibly spicy, include less modest chills if you desire) into the wok. Cook it for 10-15 seconds. Add salt, sugar, soy sauce, and Asian cooking wine. Cook for an additional 20 seconds.

Step 4

Include the chicken cubes to the wok. Cook it for 5-10 seconds. Add the cooked peanuts into the wok. Mix well. Turn off heat. The Szechun kung pao chicken is done.

Step 5

The kung pao chicken is traditionally eaten with rice.