Kung Pao Chicken - Sichuan Version

Sichuan Version

The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.

Kung Pao chicken starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.

In Sichuan, or when preparing authentic Kung Pao chicken, only Sichuan-style chili peppers such as facing heaven pepper or seven stars pepper (Chinese: 七星椒; pinyin: qī xīng jiāo) are used. Smaller, thinner Sichuanese varieties may also be used.

The most important component of the dish is handfuls of Sichuan peppercorns. It is these peppercorns that give authentic Kung Pao chicken its distinctive numbing flavor. Use of hot and numbing flavor (Chinese: 麻辣味型; pinyin: má là wèi xíng) is a typical element of Sichuan cooking.