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{{#seo:
|title=Kung Po chicken, Chinese recipe
|titlemode=replace
|keywords=#kungpochicken #chicken #carrots #cornflour #toasted #eggfriedrice #onions #garlic #sesameoil #cashewnuts #wok
|hashtagrev=032020
|description=Kung Po chicken (also spelled Kung Pao chicken) is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central western China
}}

Kung Po chicken (also spelled Kung Pao chicken) is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name "Kung Pao" chicken is derived from this title.
{{recipesummary
|TotalCalories = 1185
|PortionCalories = 296
|DatePublished=31st January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|ImageComment = Kung po chicken & [[egg fried rice]]
|TotalTime = 1 hour
|PrepTime = 40 minutes
|CookTime = 20 minutes
|Image = [[Image:Kung po chicken recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''My favourite Chinese meal''

5/5 

Nicer than the gloopy versions sold at some take-aways.

 [[User:Klapaucius|Klapaucius]])
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{{RecipeIngredients
| 450g (1 lb) [[chicken]], cubed
| 1 egg white
| 1 teaspoon [[salt]]
| 2 tablespoons [[cornflour]]
| 4 tablespoons [[groundnut oil]]
| 8 hot [[dried chili peppers]] (or to taste)
| Handful of [[toasted]] [[cashew nuts]], unsalted if possible
| 1 small [[onion]], sliced
| 2 small [[carrots]], [[julienned]] and then chopped
| 1 teaspoon minced [[Garlic|garlic]]
| 2 tablespoons [[light soy sauce]]
| 1 tablespoon [[rice wine]] or [[dry sherry]]
| 2 teaspoons [[sugar]]
| 2 teaspoons of [[white wine vinegar]]
| 1 teaspoon [[sesame oil]]
| 3 tablespoons of water
}}
===Method===

{{RecipeMethod
| In a bowl, mix the egg white, salt and half the [[cornflour]], then coat the cubed chicken pieces with this mixture and leave to [[marinate]] for 30 minutes
| Heat the oil in a wok and fry the [[onions]] and [[carrots]] for 4 minutes and reserve
| Fry the chicken until lightly browned then remove from pan
| Add the [[Garlic|garlic]] and chillies and [[stir-fry]] for 2 minutes
| Return the [[chicken]], [[onions]] and [[carrots]] to the [[wok]] and add the [[soy sauce]], [[wine]], [[sugar]], [[vinegar]] and [[sesame oil]] and stir-fry for 2 minutes
| In a saucer, mix the remaining [[cornflour]] and water into a smooth paste
| Add the paste to the [[wok]] and mix well
| Simmer, stirring as required, until the sauce clears and the [[chicken]] is properly cooked
| Add the [[toasted]] [[cashew nuts]] just before serving to ensure they stay crunchy
}}
===Serving suggestions===
Serve with [[Plain rice|plain rice]] or [[egg fried rice]]
===Chef's notes===
Carrots and onions may not be authentic, but I like the colour and crunch of the carrots and the taste of the onions.

If you really don't like crunchy carrots, you may want to [[parboil]] them for a few minutes before you start cooking the dish.

==See also==

* {{See also - Jointing a chicken}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Chinese recipes]]
[[Category:Oriental cuisine]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Main courses|Chicken]]
[[Category:Spicy recipes|Chicken]]
[[Category:Cooking with wine]]
[[Category:Stir fried]][[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/kungpochicken|#kungpochicken]] [[Special:Search/chicken|#chicken]] [[Special:Search/carrots|#carrots]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/toasted|#toasted]] [[Special:Search/eggfriedrice|#eggfriedrice]] [[Special:Search/onions|#onions]] [[Special:Search/garlic|#garlic]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/cashewnuts|#cashewnuts]] [[Special:Search/wok|#wok]]
</code>

Kung Po chicken - Revision history

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