Kung Pao Chicken
Chinese cuisine has many regional varieties to pick and choose from. India and Pakistan, and possibly Sri Lanka and the UAE, have their versions made up by the populace's favourites.
The adapted and adopted Szechuan, Sichuan. Szechwan Chinese regional cuisine is possibly the most popular and easily available, followed by Hakka. This is largely due to the food flavours having a hint of spice that is more popular with the Subcontinental palate. The levels of heat added vary once again, largely depending on who it is being prepared for, especially in the restaurants serving the local community. The Chinese may not necessarily approve of this adaptation.
Kung Pao-borrowed from Gong Bao, or the palace guardian, this word now refers to a spicy stir-fried chicken in cubes. It also refers to the sauce that makes the dish.
The key ingredients referred to are the peanuts, chillies, and chicken, which make this dish.
To further enhance this dish, the Chinese restaurant kitchens call the marinating process velveting. This seals the juices to keep the chicken moist and makes each piece tender to eat.
Sichuan peppercorns are toasted and ground to be added to the mix.
1 kg/ 2.2 lb boneless, cubed, chicken pieces.
A pinch of salt
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.