One of my readers asked me about Chinese Kong Bao chicken recipe. So this post is to respond my reader. Hope it is useful for others too.
When food travels abroad, it usually changes something in order to suit the local diners, maybe the taste, the ingredients or the names. No wonder there are some strange Chinese dishes in the West that l never heard of in China, such as orange chicken and pineapple beef.
So I am glad to see that at least Kong Bao 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 Kong Bao chicken, the tender and succulent chicken with Sichuan pepper, red chillies and roasted peanuts.
• chicken breast
• red chillies
• roasted peanuts
• Chinese chilli 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 otherwise the dish would be waterish.
• 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)