• Post by Jhon Abraham
• Mar 02, 2025

Sure! Here’s an article about a classic Chinese food recipe:

Authentic Kung Pao Chicken Recipe

Kung Pao Chicken (宫保鸡丁) is a classic Chinese dish known for its spicy, savory, and slightly sweet flavors. Originating from Sichuan province, this dish features tender chicken, crunchy peanuts, and a rich, flavorful sauce.

Ingredients:

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts (diced)

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1 tsp rice wine (optional)

For the Sauce:

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 1 tbsp sugar

• 1 tsp cornstarch

• ¼ cup water

For Cooking:

• 2 tbsp vegetable oil

• 6 dried red chilies (chopped)

• 1 tbsp Sichuan peppercorns (optional)

• 3 cloves garlic (minced)

• 1-inch ginger (grated)

• ¼ cup roasted peanuts

• 2 scallions (chopped)

Instructions:

1. Marinate the Chicken

• In a bowl, mix diced chicken with soy sauce, cornstarch, and rice wine. Let it sit for 15 minutes.

2. Prepare the Sauce

• In another bowl, mix soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.

3. Stir-Fry the Chicken

• Heat 1 tbsp oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown. Remove and set aside.

4. Cook the Aromatics

• Add the remaining oil to the wok. Stir-fry dried chilies and Sichuan peppercorns until fragrant. Add garlic and ginger, and cook for 30 seconds.

5. Combine Everything

• Return the chicken to the wok. Pour in the sauce and mix well. Cook until the sauce thickens. Add peanuts and scallions, stirring for another minute.

6. Serve and Enjoy

• Transfer to a plate and serve hot with steamed rice.

Tips for the Best Kung Pao Chicken:

✅ Adjust spice level by adding/removing dried chilies.

✅ Use fresh Sichuan peppercorns for an authentic numbing sensation.

✅ Substitute peanuts with cashews for a different crunch.