How to Make Kung Pao Chicken

Lian Slayford By Lian Slayford, 28th Feb 2010 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Chinese

This article shows you how to make Kung Pao Chicken, otherwise known as gung bou gei.

How to Make Kung Pao Chicken

How to Make Kung Pao Chicken
Kung Pao Chicken is really known as Gong Bao Chicken (or gung bou gai) in the East. One of the most popular dishes both in the East and the West, it is a famous dish from Sichuan and named after a famous provincial governor from the Qing dynasty. After a while, the name became politically incorrect during the Cultural Revolution because of its Imperial associations, but today nobody really takes that same view.
Kung Pao Chicken is a wonderfully tasty dish and for those who, like myself, are not big on cooking, it is very simple to create. I was shown how to do this in the fairly early stages of a previous relationship. I was quite daunted when he brought out all the ingredients and told me we had to do a marinade and a sauce, but a few years on and I’m still able to cook this myself.
What You Will Need:
2 boneless chicken pieces cut into cubes of 1cm
1 tablespoon of vegetable or groundnut oil
10 dried red chilli peppers cut into 2 or 3 pieces
1 teaspoon of Sichuan peppers
3 garlic gloves, sliced finely
1 inch piece of fresh root ginger, sliced finely
1 tablespoon of spring onions, chopped, the white part only
3oz of peanuts, roasted
For the marinade:
2 tablespoons of light soy sauce
1 tablespoon of Shaoxing rice wine
Half a teaspoon of sugar
For the Sauce:
1 teaspoon of light soy sauce
1 teaspoon of dark soy sauce
1 teaspoon of black Chinese rice vinegar
A couple of drops of sesame oil
2 tablespoons of chicken stock
1 teaspoon of sugar
One. Place all the ingredients for the marinade in a bowl and add the chicken, letting it marinate for at least 20 minutes.
Two. Combine the ingredients for the sauce in a bowl and then set aside.
Three. Take a preheated wok or a large deep pan and heat the oil. Stir-fry the chillies and peppers together until they are crisp and the fragrance hits your senses.
Four. Add the chicken into the wok or pan. Once the chicken pieces have started to turn white, then add the ginger, garlic and the spring onions. Continue to stir-fry for about five minutes until the chicken is thoroughly cooked.
Five. Next, add the sauce and once everything is thoroughly mixed, then add in the peanuts.
Six. Serve immediately on a bed of soft, fluffy white rice and enjoy!!!


Asia, Asian, Chicken, Chinese, Cooking, Cooking Tips, Kung Pao Chicken

Meet the author

author avatar Lian Slayford
Lian is a Research Archaeologist, specialising in Religious Archaeology.

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