One of my readers asked me about Chinese Kung Pao chicken (Gong Bao in Chinese) recipe. So this post is to respond my reader. Hope it is useful for others too. Scroll down to watch the cooking video.
It seems very common that once the food "travels" from one country to another country, something has to change in order to make the food suit the local eaters, such as the taste, the ingredients or the names. No wonder there are some strange Chinese dishes in the Western countries that l never heard in China, such as the orange chicken and pineapple beef.
So I am glad to see that at least the Chinese dish for Kung Pao Chicken and Mapo Tofu can still keep their original names. I don’t know how this dish is cooked in the West, but this is our family version of Kung Pao chicken, the tender and succulent chicken with Sichuan pepper, red chilies and roasted peanuts. One of my mum's best dishes :)
• chicken breast
• red chilies
• roasted peanuts
• Chinese chili bean paste
• Sichuan pepper corns
• light soy sauce
• oil, salt, sugar
• corn starch flour
• spring onion
• Do not overcook the chicken; otherwise, it will lose the tenderness. In Chinese we say, the chicken is “old”.
• Use corn starch flour is because it can extract the excessive water at the end.
• Also don’t overcook the spring onions at the end otherwise it lose its special fragrant.
You can watch the cooking video here, or watch it from my Youtube Channel.
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(Post:24/08/14; Update: 28/09/14)