I think this dish was named after some famous officer in Chinese history but I am as ignorant as the next person when it comes to naming which dynasty is which. But here is what it says in wiki. Kung Pao chicken has been commercialised to such a degree that it might not bear any resemblance to the original version…but that’s just my speculation.
Despite all that, it is a dish that has the spice factor with the addition of chillies and ginger. I wasn’t sure if it should have lots of gravy in it but my husband likes to ‘flood’ his plain rice always with some sort of liquid, whether it’s sauce, soup or curry. So, I have to make it rather wet. But if you prefer a thick, dry version, you can lessen the sauce.
KUNG PAO CHICKEN RECIPE
Adapted from Seasaltwithfood
Lean chicken, sliced to bite size pieces
Dry chillies, medium lengths
Ginger, sliced thinly
Scallions, chopped 2 inch lengths
Toasted cashew nuts, about half a rice bowl
Szechuan peppercorns, pounded to powder
1 tablespoon Shaoxing Rice Wine
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon cornstarch
1 tablespoon light Soy Sauce
1 tablespoon chilli oil
2 tablespoon dark Soy Sauce
1 teaspoon sesame Oil
1 tablespoon Hoisin sauce
2 teaspoons Sugar
1 teaspoon Cornflour
1 cup Water / stock
1. Mix all your marinade together and submerge your chicken in them. Marinade for about 3 hours.
2. Heat oil in wok and stir-fry ginger and garlic. Add your chicken and stir-fry for 2 mins.
3. Add your pounded Szechuan peppercorn and dry chillies. Add your toasted cashew nuts.
4. Mix your sauce ingredients all together and pour it into the chicken. Let it simmer for a minute. Thicken with some cornstarch and water. Add your chopped scallions at the end.
5. Serve with plain rice.