Kung Pao Chicken, or Gong Bao Chicken, is one of the popular dishes in the Chinese restaurant. The flavorful juice goes very well with rice. It is a little bit spicy. When you order, you may tell the waiter to put fewer dry chilies.
Kung Pao or Gong Bao dishes belong to Sichuan cuisine, which uses Sichuan peppercorn and dry chili. If you go to a Sichuan restaurant, you will find Kung Pao (Gong Bao) beef, shrimp, pork, tofu and more besides chicken. Most people like the crunchy peanuts in the dish. If you don’t like peanuts, or you are allergic to peanuts, you may use cashews instead. I like to pan-fry raw peanuts because of the freshness. It is just my personal preference. Roasted peanuts are fine.
If you like Kung Pao or Gong Bao chicken like me, try this recipe. It is darn good! It is easy to make!!
- 2 boneless, skinless, chicken breasts
- 1/2 green bell pepper
- 1 green onion
- 4 dry chilies
- 2 garlic cloves
- 1 slice ginger (1 inch by 1 inch)
- 1 tsp. rice wine(or lemon juice)
- 1 tbsp. light soy sauce
- salt to your taste
- 1/3 tsp. garlic powder
- 1 pinch of white pepper
- 1 ½ tsp. cornstarch
- 1 handful of raw peanuts
- 2 ½ tbsp. olive oil
- 1/4 tsp. freshly-ground black pepper
- 1 tsp. dark soy sauce
- 1/2 tsp. sugar
- Cut the chicken breast into 1-inch cubes.
- Chop the bell pepper into 1-inch cubes.
- Chop the green onion.
- Chop the dry chilies into 2-inch pieces.
- Mince garlic cloves and ginger.
- Marinate the chicken: Put the chicken cubes in a bowl and add rice wine(or lemon juice), light soy sauce, salt, garlic powder, white pepper, and teaspoon of cornstarch. Stir to coat the chicken cubes. Let it set at room temperature for 10 minutes.
Put a small saucepan on low heat. Put the peanuts in and shake them once in a while. When the peanuts are not raw, put a few drops of olive oil, shake, and roast for a few more minutes. Don’t over-roast the peanuts. They aren’t crunchy until they are cool.
Heat a skillet over medium heat. Add ½ olive or vegetable oil and swirl to coat the base. When the oil is hot, put in the bell pepper and stir for 2 minutes. Sprinkle a dash of salt before taking it out and putting it in a plate.
Put the skillet back on the stove. Put in 2 tablespoons of olive oil. When the oil is hot, put in the cut dry chili and ground black pepper, the minced garlic and ginger. In 2 minute, put in the marinated chicken and stir.
After the chicken turns white, add the dark soy sauce and stir. Put the bell pepper back in the skillet. Add the sugar, then green onion and peanuts. Stir well. A plate of delicious Kong Bao “Gong Bao” Chicken is ready for you to enjoy!!