Kung Pao Chicken
40 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Kung pao chicken is a Chinese recipe, this recipe is very old - it was invented by a gardener who lived back in the 3rd century BC, he was very fond of hosting guests, and every time he treated their own cooked dishes. After the gardener became the educator of the emperor's heir, his position was called gongbao. The high position did not spoil the gardener at all, he also loved it when guests came and cooked for them in the same way. This recipe, already being a teacher, the gardener improved a little and adapted it to Szechuan cuisine, adding spiciness and seasonings. The dish turned out very imperial. Since then, the dish has been called Kung Pao, which translates as “pieces of chicken cooked according to the gong bao recipe”.
Recipe Ingredients
Cooking Recipe
For the kung pao chicken recipe, cut the skinless meat into thin strips, rinse in cold water, and then roll in starch.
Heat vegetable oil in a frying pan, put the chicken and fry quickly over high heat. Salt the fried chicken, pour in soy sauce, chopped hot pepper and finely chopped ginger.
Fry the peanuts in a separate pan, remove the skin and chop with a knife, not necessarily finely. Transfer the chopped peanuts to the pan with the chicken, mix and simmer for another 3-4 minutes over high heat.
Put the finished kung pao chicken on the prepared dish, garnish with chopped ginger and chopped green onions.