Chinese Kung Pao Chicken (1-CLICK RECIPE)

Originating from the Sichuan province of China, Kung Pao Chicken is a delicious chicken stir-fry dish prepared in a wok or pan. The story behind the invention of Kung Pao Chicken is quite interesting. It is believed that the dish was actually created by a governor of the Sichuan province during the Qing Dynasty. That governor, Ding Baozhen, was known to have a keen interest in cooking and eating. Apparently this governor loved eating chicken, peanuts and especially spicy flavoured foods. And so he created the delicacy we now know as Kung Pao Chicken by combining his favourite flavours and ingredients of chicken, chillies and peanuts to create what is now a world famous dish.

The main component of this dish is the Kung Pao sauce which consists of a blend of classic Chinese cooking condiments including vinegar, light soy sauce, dark soy sauce and of course, shaoxing wine. Other key ingredients in Kung Pao chicken are deep-fried peanuts and dried chillies. All of these ingredients combine wonderfully to create a tender dish with hints of crunch with a sweet, sour and spicy taste.

Kung Pao Chicken is naturally a quick and easy to prepare recipe. To make things as efficient as possible, we recommend preparing and portioning all of the ingredients before you begin to cook. Once you know how to properly cook this dish, you can guarantee yourself a delicious meal that tastes better than what you might order at your local takeaway.