Introduction to Kung Pao Chicken

Kung Pao Chicken -- Szechuan cuisine

Kung Pao Chicken -- Shandong cuisine

Kung Pao Chicken -- Guizhou cuisine

Kung Pao chicken is a famous traditional dish. It belongs to the cuisines of Shandong, Szechuan and Guizhou, which differ in ingredients and practices. The origin of this dish is related to diced chicken with sauce in Shandong cuisine and diced chicken with spicy bean curd in Guizhou cuisine, which was later improved and developed by Baozhen Ding, governor of Shandong and governor of Szechuan in the Qing Dynasty, resulting in a new dish, Kung Chicken. Pao, which has been passed down to the present, is indeed considered a delicacy of the Beijing palace.

Have you ever tasted authentic kung pao chicken? If you're not sure, just take a look at the following article.


In the 19th century, at the end of the Qing Dynasty, Shandong Governor Baozhen Ding was promoted to Governor of Szechuan, and after arriving in Chengdu, he created his own personal dish, Kung Pao Chicken, by adding red chili pepper to the main ingredient "popping chicken sauce" (diced chicken and peanuts).

Because Baozhen Ding is the young patron of the Eastern Palace, he is called "Ding Gongbao", and his surname Ding literally means "little cube", which is why this dish is called "Kungbao Chicken".


  • Szechuan Kung Pao chicken dish using chicken breast. Since chicken breasts don't taste good and don't get too tender when fried, you'll need to lightly pat the chicken with the back of a knife or add the egg whites before you usually mix them with the prepared spices. Cooking wine is used to enhance the flavor in the marinade. Szechuan chili and Szechuan pepper (used to balance the heat of the chili.) should be added. The Szechuan version of kung pao chicken should use crunchy beans and dry chili in the ingredients, and the taste should be the spicy lychee type. The chili is fried to accentuate its spiciness.
  • Shandong cuisine kung pao chicken is more often served with chicken legs. To highlight the taste of Kung Pao chicken, also add pieces of bamboo shoots or Chinese water chestnut. Kung Pao chicken is prepared in much the same way as Szechuan cuisine, but places more emphasis on stir frying to maintain the tenderness of the chicken. However, the sauces are very widely used in Shandong cuisine, they are hot sauces boiled in oil, deep-fried over high heat, enjoying the richness of the sauce, the tenderness of the diced chicken and the crispness of the bamboo shoots.
  • Guizhou Cuisine of Kung Pao Chicken Not only does not include beans, but also does not use dried chilies, but uses Guizhou chilies (ciba fermented chili paste), unlike the Szechuan and Shandong versions. Guizhou's version of Kung Pao chicken is salty, spicy and slightly sweet and sour, please pay attention to the word "sour", which is one of the important signs that distinguish Guizhou cuisine from Szechuan cuisine. One more difference, Guizhou chicken pieces are bigger and usually with skin on. The Guizhou version has to put a large amount of Guizhou chili in the pan until the oil is stained. The chicken is then fried in the resulting sauce with garlic, ginger, and garlic or green onions.

After Kung Pao chicken was introduced to northern and northeastern China, cucumbers or carrots were added to match the original spiciness, but the water content of the vegetables also made the dish taste completely different.



  • 1pc chicken feet
  • Fried beans 60g
  • ginger 15g
  • garlic 15g
  • dried chili 10g
  • Vinegar 33g
  • Half Onion
  • Oil 55g Minyak
  • salt 2g
  • Sugar 21g
  • soy sauce 20g
  • Chinese cuisine wine 5g
  • Corn flour 10g
  • Water 10g
  • black soy sauce 5g

Cooking method

  1. Wash the chicken thighs and remove the bones and cut into small pieces.
  2. Then add salt, sugar, soy sauce, cooking wine, water, starch, and mix well
  3. Then pour the oil, stir again and marinate for 20 minutes
  4. Heat oil in a frying pan, add peanuts when the oil is hot, fry on low heat for 10 minutes, remove and set aside
  5. Pour oil into the pan, the oil temperature is about 150 degrees, add the marinated chicken, stir fry quickly until the surface of the diced chicken is browned, remove the fish and set aside
  6. Kung Pao Chicken Sauce: add vinegar, sugar, salt, wine, soy sauce, soy sauce, cornstarch and mix well.
  7. Left a frying pan in the base of the oil, add the ginger, scallions, pepper, dry red chilies, stir-fry, add the diced chicken, stir fry quickly, add the kung pao chicken sauce, turn on the heat and stir fry for 10 seconds
  8. Then enter the peanuts, quickly fry evenly, then ready!


  1. when frying peanuts on high heat heat the oil first, then turn into the peanuts turn off low heat, so that the frying is faster.
  2. chicken marinade step can not be less, many families feel that their own Kung Pao chicken is not as good as this hotel does, marinated a little longer, will be very good.

Which flavor do you like to try?


Popular posts from this blog

8 Chinese Regional Cuisine

Easy Homemade Chocolate Pie with Cocoa