Sichuan Kung Pao Chicken (宫保鸡丁)
A classic Chinese takeaway dish all over the world, this recipe goes back to its modest Sichuan roots, featuring a tingly-hot, lightly sweet & sour glaze, tender chicken and toothsome vegetables.
Kung Pao chicken has travelled the world on the back of the Chinese takeaway boom. Really, kung pao chicken is a humble dish from China’s Sichuan province and embodies a modest blend of spices, aromatics and seasonings. Like a lot of Sichuan stir-fry dishes, everything is chopped evenly and bitesize and and stir-fried with a soft glaze, not swimming in any sauce. Kung Pao, like a lot of Sichuan dishes, employs a dual-flavouring called ‘ma-la’, or ‘numb heat’, which is imparted from dried chillies and Sichuan pepper toasted in the cooking oil. Though true kung pao chicken doesn’t lean in too closely to being a ‘ma-la’ dish, this sensational Sichuan spice pairing is why kung pao is so beloved and addictive. Use whole Sichuan peppercorns if you can, often sold in Asian supermarkets as ‘prickly ash’ [BEST BUY]. Even better, this dish can be on your table in 20 minutes, chopping included. Let’s go!
