Kung Pao Chicken: one egg-cellent way to mark Year of Rooster!

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A chicken dish to mark the Year of the Rooster sure seems fitting. Kung Pao Chicken anyone? The popularity of the dish has crossed the Chinese borders to overseas markets, satisfying curious taste buds across the world.

CGTN set out on a culinary adventure to find out how to make the most authentic Kung Pao Chicken.

Kung Pao Chicken, a classic dish from Sichuan cuisine. /CFP Photo

The dish’s popularity has prompted countless versions and adaptations, but for the most seasoned chefs, there is only one way to make Kung Pao Chicken.

CGTN reporter Tao Yuan, who interviewed chef Ding Xianlin, says the primary ingredients are simple – just chicken and peanuts. Chili and a handful of Sichuan pepper are also added to give the dish its distinctive Sichuan flavor.

The spicy stir-fry dish is made with chicken, peanuts, vegetables, chili peppers, and a special marinade. /CFP Photo

But for an iconic dish symbolizing an entire cuisine, this sounds a bit too easy – the real magic lies in the marinade.

"An alternative word for the Kung Pao flavor is burnt spicy lychee flavor. The chemical reaction of various spices in the wok creates that sweet fruity lychee taste. Everything has to be just right. It’s a real test of skill for the chef."

- Ding Xianlin, chef

Kung Pao Chicken, a spicy stir-fry Sichuan dish. /CFP Photo

According to one story, Kung Pao Chicken was invented by Ding Baozhen (1820–1886), a Qing Dynasty official. The dish’s name was derived from his title, which means palace guardian. Kung Pao's literal translation means "palace" and "protect".

File photo of Ding Baozhen, inventor of Kung Pao Chicken /Internet photo

"The same dish can be made with cubes of pork, shrimp, or prawns. Cashew nuts can be used instead of peanuts for a grander version of this dish. It’s the flavor that’s important, not the ingredients. That’s what people love about the dish."

- Wang Shiwu of Sichuan Gastronomy

Spicy, sweet, with just the right amount of tingling--it's a mix of flavors that few can resist. For chicken and spicy flavor lovers, having a mouthful of numbing spicy heat is what we call a great way to welcome the coming year of the fire rooster.

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