Origin Kung Pao Chicken

Kung Pao Chicken (or Gong Bao Ji Ding) is a classic dish from Sichuan cuisine, known for its signature combination of heat, sweetness, and umami. It’s named after a Qing Dynasty official and has since become a Chinese takeout favorite worldwide — especially in its milder, American-style adaptation.

Why You’ll Love This Dish

It’s that addictive mix of spicy chilies, savory sauce, and crunchy textures. Quick enough for a weeknight but bold enough to impress guests, Kung Pao Chicken is the kind of dish that turns dinner into something exciting.

Also Read : Chili Garlic (Homemade) Paneer

Kung Pao Chicken

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

457

kcal

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, diced

• 1 tbsp soy sauce

• 1 tsp Shaoxing wine or dry sherry

• 1 tsp cornstarch

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce (optional, for color)

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 2 tsp sugar

• 1 tsp cornstarch

• 3 tbsp water

• 2 tbsp oil

• 4–6 dried red chilies (adjust to spice level), broken in half

• 2 garlic cloves, minced

• 1 tsp fresh ginger, minced

• ¼ cup roasted peanuts

• 1 bell pepper, diced

• 2–3 scallions, chopped

Directions

• In a bowl, toss the chicken with soy sauce, wine, and cornstarch. Let it sit while you prep the rest.
• Whisk all sauce ingredients together in a small bowl. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and toast them for 20–30 seconds until fragrant but not burnt.
• Toss in the marinated chicken and stir-fry until browned and cooked through, about 4–5 minutes.
• Stir in garlic, ginger, bell pepper, and scallions. Cook for another 2 minutes.
• Pour in the sauce and cook, stirring constantly, until it thickens and coats everything beautifully. Add the peanuts and stir one last time.
• Serve hot over steamed jasmine rice or noodles.

Notes

• For authentic Sichuan flavor, add a pinch of ground Sichuan peppercorns along with the chilies.
• You can swap peanuts for cashews or sunflower seeds.
• Don’t skip the cornstarch — it gives the chicken that silky, restaurant-style texture.

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Origin Mapo Tofu

Mapo Tofu hails from Sichuan province in China, known for its bold and spicy cuisine. The dish is famous for its unique combination of spicy, numbing Sichuan peppercorns and savory fermented bean paste, creating a perfect balance of heat and flavor.

Why You’ll Love This Recipe

If you love bold flavors with a kick, Mapo Tofu delivers. It’s quick to make yet deeply satisfying, with tender tofu soaking up all the spicy, savory goodness. It’s a fantastic weeknight meal served over steamed rice that will warm you up and keep you coming back for more.

Also Read : Greek Couscous Salad

Mapo Tofu

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 block (14 oz) soft or medium-firm tofu, cut into cubes

• 200g ground pork or beef (optional, for vegetarian skip or use mushrooms)

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 tbsp doubanjiang (spicy fermented bean paste)

• 1 tbsp soy sauce

• 1 tsp sugar

• ½ cup chicken or vegetable broth

• 1 tsp Sichuan peppercorns, toasted and ground (or powder)

• 2 green onions, sliced

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• Cooked steamed rice, for serving

Directions

• Prepare tofu: Carefully cut tofu into 1-inch cubes and set aside.
• Cook meat: Heat oil in a wok or large skillet over medium-high heat. Add ground pork or beef and cook until browned and crispy. Remove and set aside.
• Sauté aromatics: In the same pan, add garlic and ginger, sautéing until fragrant, about 30 seconds.
• Add spicy paste: Stir in the doubanjiang and cook for 1–2 minutes to release its flavors.
• Build the sauce: Add soy sauce, sugar, and broth. Stir well.
• Simmer tofu: Gently add tofu cubes back to the pan, spooning sauce over them carefully to avoid breaking. Simmer for 5 minutes to let tofu soak in flavors.
• Thicken sauce: Slowly stir in the cornstarch slurry and cook until the sauce thickens slightly.
• Add finishing touches: Sprinkle with ground Sichuan peppercorns and sliced green onions. Stir gently to combine.
• Serve: Spoon Mapo Tofu over steamed rice and enjoy the spicy, numbing, umami-packed goodness.

Notes

• Vegetarian version: Skip the meat and add chopped mushrooms or extra tofu. Use vegetable broth.
• Adjust spice level: Reduce doubanjiang or add chili flakes for extra heat.
• Sichuan peppercorns: Toast and grind fresh if possible for the best aroma and numbing effect.
• Leftovers: Keep refrigerated for up to 3 days; reheat gently to avoid breaking tofu.

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