Kung Pao Chicken - Gourmet Chinese Stir Fry Recipe

Kung Pao Chicken - Gourmet Chinese Stir Fry RecipeKung Pao chicken is perhaps the most identifiable Chinese stir fry dish on the globe.Most westerners will relate Kung Pao chicken with the rich gastronomic heritage of China. Kung Pao chicken is now a world-famous cuisine as a result of the introduction by the Chinese immigrants to the western countries. However, some Chinese who lives in other countries are now preparing Kung Pao chicken in a different way. It's become part of the stable of the American-style Chinese food with its own interpretation.Kung Pao chicken is also popular in many South-East Asia countries because of the high density of Chinese population of this region.Kung Pao chicken is one of the best-known Sichuan cuisine in the western community outside China.The key ingredient of Kung Pao chicken is Sichuan peppercorn.It is intensely fragrant, spicy and has a distinctive tingly-numbing sensation within the mouth.The authentic way to prepare this dish is to stir fry the marinated chicken breast meat with oil imbued with flavor from peppercorn and chili.Spring onions, more chilies and ginger are added last and stir fry over high temperature to create the signature aroma of the authentic stir-fried flavor.The South-East Asian Kung Pao Chicken is prepared with the infusion of the flavor of local dry chilli and Sichuan peppercorn to the oil.The chilli and peppercorn are fried in oil slowly for around 8-10 minutes and discarded.Other than that, the process of preparation and ingredients used are similar to the authentic version in China. Once the chicken is cooked, plenty of fresh spring onions, onions and chili are added and stir fry for a short moment with intense heat to create the aromatic flavor to this dish.The North-American style of Kung Pao chicken is prepared with a twist, mainly due to Sichuan peppercorn was once not available in North America.Before that, the chefs have no choice but to look for alternative ingredients and methods to cook this dish. In order to prepare the North-American style Kung Pao chicken,diced chicken pieces of about 1cm cube are marinated with Chinese wine, cornstarch and soy sauce.A ladle of peanut oil is spread on a heated wok, and the chicken is added.The chicken is seared until light brown, and the vegetables are being stir-fried together. Some chefs also like to add a ladle of chicken broth and let the chicken pieces suck up the taste.The result is a thick gravy resemble to other Chinese stir fry dishes in America. The chef will adjust the taste with salt, white pepper and sugar at this stage. The outcome is a unique dish from the original version from Sichuan, China.

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