Chinese New Year and Kung Pao Chicken. Today we welcome in the Chinese New Year 2019 the year of the pig. This year to celebrate I have made a trio of Sichuan inspired dishes. A vegetarian Mapo tofu, spicy Sichuan Salt and Pepper Prawns and today’s recipe the classic Kung Pao Chicken. Now you should beware many western versions of this lack the serious dual hit of fiery red chilli and the mouth tingling Sichuan pepper. In fact Sichuan peppers were banned from America for quite sometime? The US version is often just a variant of General Tso’s Chicken with carrots, onions and bell peppers in a sweet and sour sauce. You will find Western versions are often much tamer than the authentic dish.
Why is it called Kung Pao Chicken?
Kung Pao chicken ( 宫保鸡丁 ) is believed to be named after a Governor of Sichuan province who held the official title ‘ Gongbao ‘ or palace guardian. I’m sure you have seen the similarity already. Because of this Imperial connection it was renamed during the famous Cultural Revolution. The new name was the rather less catchy ‘ fast fried chicken cubes ‘. It’s more famous name was restored in the nineteen eighties.
Authentic Kung Pao Chicken
You make real thing from stir-fried soy marinated chicken, leeks and raw peanuts. Your flavour comes from Sichuan peppercorns and red chillies. They are first heated in hot oil with perhaps some ginger and garlic. Then you serve the finished dish with simply steamed rice.
Happy Chinese New Year
If you find my Sichuan recipes a little too fierce remember you can always reduce the amount of Sichuan peppercorns