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Kung Poa Chicken

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AKA Koon  Po Chicken

Kung Pao Chicken, also known as Koon Po Chicken, has an interesting history that traces back to the Qing Dynasty (1644-1912) in China. The dish is named after Ding Baozhen, a governor of Sichuan Province during the late Qing Dynasty, who held the title of “Gong Bao” (translated as “Palace Guardian” or “Kung Pao” in English). Ding Baozhen was known for his love of culinary delights, and one of his favourite dishes was a spicy chicken stir-fry with peanuts.

The original version of the dish was created by the governor’s chef, combining locally available ingredients with the bold flavours characteristic of Sichuan cuisine. Over time, Kung Pao Chicken became popular throughout China, with regional variations emerging. The Sichuan version is particularly famous for its use of Sichuan peppercorns, which impart a unique numbing sensation, and dried red chilies that add significant heat and a deep, smoky flavour to the dish.

Kung Pao Chicken was introduced to the Western world in the 20th century, especially during the mid-1900s, as Chinese immigrants brought their culinary traditions to different parts of the world. In Western adaptations, the dish sometimes includes bell peppers and other vegetables, and the level of spiciness is often toned down to suit local tastes. Despite these adaptations, the essence of the dish—a flavourful blend of spicy, sweet, and savoury elements—remains true to its origins, continuing to delight palates globally.

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Mapo Tofu

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Mapo Tofu
 
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Nutrition Information
  • Serves: 4
  • Serving size: 200g
  • Calories: 428
  • Fat: 29 g
  • Saturated fat: 3 grams
  • Unsaturated fat: 20 grams
  • Carbohydrates: 10 grams
  • Sugar: 4 grams
  • Sodium: 946 mg
  • Fiber: 1 gram
  • Protein: 19 grams
Recipe type: Gluten free
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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This dish is in the top ten most popular dishes in Chinese cooking. It is typical of food that comes from the Sichuan region where Sichuan pepper and Chillies are combined for mouth-numbing flavour. Indeed when you eat this dish, your mouth will go pleasantly tingling . This numbing sensation is from a compound in Sichuan peppers that has this effect on the tongue and lips. It is a sensation that is very popular in Sichuan, where they like their food to be really spicy.
Ingredients
  • Firm Tofu – 400 grams
  • Minced beef – 100 grams
  • Pickled ginger – 15 grams
  • Pickled red Chillies – 20 grams
  • Spring onions – three
  • Garlic -one clove
  • Tamari sauce – one tablespoon
  • Dried Red Chillies – 10 grams ( use Chaotianjiao Chillis if you can find them).
  • Sichuan peppercorns – ½ tablespoon ( coarsely ground)
  • Rapeseed oil – ¼ of a cup ( can be substituted by any vegetable oil)
  • Doubanjiang – 1. 5 tablespoons
  • Fermented black beans – ½ tablespoon
  • Salt – 1 teaspoon
  • Sugar – one teaspoon
  • Black pepper – a quarter of a teaspoon
  • Corn starch – one tablespoon
Instructions
  1. Place the dried Chillies in a grinder. Grind into fine flakes
  2. Finely chop the pickled garlic and Chillies
  3. Chop two spring onions along the stem into 4mm pieces
  4. Finely slice the garlic
  5. Cut the Tofu into bite-sized chunks
  6. Add three cups of water in a wok or pan. Bring it to a medium heat
  7. Once the water is heated, add the Tofu and ½ teaspoon of salt. Let in cook for about a minute. Until the water starts boiling
  8. Remove the Tofu from the stove and drain it in a colander
  9. Season the mince with half a teaspoon of salt and the black pepper
  10. Heat two tablespoons of the oil in a wok. Add the dried Chillies and Sichaun peppercornS. Fry until fragrant, and then remove from the heat. Remove fried Chillies from the wok and keep to one side
  11. Clean the wok and dry it. Place it back on the stove
  12. Heat the remaining oil to medium heat.
  13. Add the garlic and two spring onions. Fry it for about a minute. Be careful not to burn the garlic
  14. Add the mince and cook it until it has dried and all traces of pinkness have gone.
  15. Add the Doubanjian. Stir it into the meat
  16. Now add the chopped pickled Chilli, ginger and fermented bean paste.
  17. Fry for about a minute on medium heat. Be careful not to burn the garlic
  18. Add half of the fried dried Chilli and Sichuan pepper flake that were previously kept to one side
  19. Mix well and add a cup and half of water. Stir well
  20. Add the sugar
  21. Now add the Tofu. Boil in the liquid for about five minutes. You are looking to infuse the chilli sauce into the Tofu and make it soft
  22. Mix the cornstarch with a bit of water and mix into a paste the consistency of cream.
  23. Add the starch to the dish. Stir until the sauce starts thickening.
  24. Garnish with remaining Chill and the remaining spring onion finely chopped.
  25. Serve with rice
Notes
This recipe yields 4 portions

The compound in Sichan pepper that causes numbness is called Hydroxy alpha sanshool . It provides a pleasant tingling sensation

Keywords: Mapo Tofu

Image credit: Bing / CC BY NC SA 2.0 / via Flickr

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Chinese family sharing Mapo Tofu

Chinese cooking with Chillies

 

Shredded crispy chicken

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Shredded crispy chicken
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 175 grams
  • Calories: 779
  • Fat: 66 g
  • Saturated fat: 11 g
  • Unsaturated fat: 53 grams
  • Trans fat: 0 g
  • Carbohydrates: 36 g
  • Sugar: 15 g
  • Sodium: 711 mg
  • Fiber: 5 g
  • Protein: 29 g
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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This recipe can be made with both leftoveror fresh chicken. Both will deliver fabulous results. It is a really easy to make recipe but one that will soon become a family favourite . For a bit of a twist try serving it with Kimchi. - a fermented cabbage salad from Korea.
Ingredients
For the crispy chicken
  • Chicken – 500 grams ( cooked or leftover from a roast chicken)
  • Oil – 250 ml
  • Corn flour - 100 grams
Chilli sauce
  • Soya sauce / Tamari (for gluten-free)- 2 tablespoons
  • Butter – 1 tablespoon
  • Lemon juice- 1 tablespoon
  • Red Bell pepper one cut into strips
  • Ginger - I teaspoon
  • Cornflour – 2 tablespoons
  • Honey or sugar - ½ tablespoon
  • Red Chillies -3 to 4 chopped
  • Spring Onion - 2 chopped
  • Garlic – one clove
  • Ground Pepper r - ½ teaspoon
  • Sweet Chilli dipping sauce – 1 tablespoon
  • Chicken stock – 1 cup (cooled)
  • Salt to taste
Instructions
Chicken
  1. Cut the chicken into strips about an inch wide and 2 inches long.
  2. Toss the chicken strips in the cornflour. Make sure they are well coated with the flour
  3. Heat the oil to medium temperature
  4. Fry the chicken strips until golden brown (fry in batches to maintain the oil temperature).
  5. Remove from the oil and place on absorbent paper kitchen towel in a shallow dish.
  6. Keep warm in the oven
For the sauce
  1. Heat the butter in a skillet
  2. Add the spring onions- sauté until becoming transparent
  3. Add the garlic and ginger. Sauté for a minute
  4. Add the bell peppers and Chillies. Sauté (stirring all the time for time) for three minutes
  5. Now add the chicken stock, lemon juice, Chilli dipping sauce, lemon juice and tamari/soya sauce. Bring a gentle simmer
  6. Mix the cornflour with a little water. Stir into a paste the consistency of cream.
  7. Add to the simmering liquid
  8. Stir until the sauce thickens
  9. Remove from the heat and pour into a jug
  10. Serve the chicken with Kimchi ( if using), white rice and the sauce.
Notes
Keyword: Shredded crispy chicken

 

 

 

 

 

Spicy chicken feet – China

Spicy chicken feet
Nutrition Information
  • Serves: 2
  • Serving size: 320g
  • Calories: 763
  • Fat: 44 g
  • Saturated fat: 11 g
  • Unsaturated fat: 26 g
  • Carbohydrates: 38 g
  • Sugar: 19 g
  • Sodium: 1500 mg
  • Fiber: 5 g
  • Protein: 49 g
  • Cholesterol: 212 mg
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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Chicken feet are an unusual ingredient in the Western world, but in countries like China and Korea, they are extremely popular. Once you taste them you will know why. They are extremely moreish. Try to find the biggest feet you can. The bigger the feet the more meat they have.
Ingredients
  • Chicken feet – 500 grams (about 15)
  • Sesame seeds – one teaspoon
  • Chilli flakes – one tablespoon ( see note)
  • Red chillies - three sliced
  • Honey - one tablespoon
  • Ginger – three slices
  • Garlic – three cloves ( finely sliced)
  • Black peppercorns – one teaspoon
  • Peanut oil – one tablespoon
  • Coarse salt – ½ cup
  • Spring onions - ½ cup
For the sauce
  • Chilli sauce – two tablespoons ( See note)
  • Soya sauce – 4 tablespoons
  • Sugar – one tablespoon
  • Ketchup - one tablespoon
Instructions
  1. Mix all the ingredients listed under " for the sauce". Blend until well dissolved. Keep to one side.
  2. Place chicken feet in a colander.
  3. Sprinkle with salt and place over a bowl
  4. Allow the salt to dissolve for 30 minutes.
  5. After the 30 minutes wash the feet under running water to remove any remaining salt.
  6. Bring three cups of water to the boil in a medium-sized pot.
  7. Add the vinegar and honey. Stir until dissolved into the water
  8. Add the ginger and peppercorns.
  9. Blanche the chicken feet in batches in the boiling poaching water for 5 minutes
  10. Remove and pat dry
  11. Cut off the nails from the feet.
  12. In a separate skillet heat the peanut oil to medium heat
  13. Add the garlic. Fry for 30 seconds
  14. Cook the chicken feet in batches until browned. Remove from heat and sprinkle with chilli flakes. Keep warm
  15. Add the chillies to the pan, Saute for 30 seconds ( add a little more oil if necessary)
  16. Now pour the sauce into the pan. Heat at a gentle heat. Once beginning to reduce add the chicken feet and coat with sauce. Continue until the feet are heated through and the sauce has virtually dried up.
  17. Add the sesame seeds and spring onions
  18. Serve
Notes
Use medium heat Sichuan chilli flakes or Aleppo. Otherwise, reduce quantity

Chui Chow or Gochujang work well with this recipe.

This recipe yields 2 to 3 portions

Keywords: Spicy chicken feet

Spicy fried rice – China

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Chinese fried rice receipe

Spicy fried rice
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: 370 g
  • Calories: 1088
  • Fat: 39 g
  • Saturated fat: 6 g
  • Unsaturated fat: 29 g
  • Trans fat: 0 g
  • Carbohydrates: 159 g
  • Sugar: 5 g
  • Sodium: 911 mg
  • Fiber: 7 g
  • Protein: 25 g
  • Cholesterol: 0 mg
Recipe type: Fried rice
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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Few people realise that the Chinese are one of the worlds largest producers of Chillies. They are also the worlds largest consumers of the spice. When considering that China is also the largest consumer of rice on the globe , one thing becomes quite clear. . When it comes to rice and Chillies, This country's' chefs make some fantastic spicy rice dishes . This recipe, in the Chinese style of preparing fried rice , showcases just that.
Ingredients
  • White rice – 3 cups ( cooked)
  • Vegetable oil – 2 tablespoons ( and a bit for the nuts)
  • Spring onions – 5 ( white parts only. Keep the green tops for garnishing)
  • Fresh ginger – one teaspoon - ( minced)
  • Red Chillies – 3 to four
  • Chilli flakes - one teaspoon
  • Bell pepper – one small ( stem, seeds and pith removed. Sliced into fine strips )
  • Soy Sauce - 2 tablespoons
  • Cashew nuts – ¾ cup
  • Garlic – two cloves
Instructions
  1. Cook the rice according to package instructions. Drain and keep to one side
  2. Heat in a wok or skillet to a gentle heat. Add a little oil.
  3. Add the cashew nuts and roast until lightly browned. Remove from the heat.
  4. In the same wok or skillet add vegetable oil. Bring to medium heat.
  5. Add the white parts of the spring onion and bell pepper. Cook until starting to change colour
  6. Add the garlic, ginger and chillies. Fry for a minute or two
  7. Add the rice and stir fry until done.
  8. Add the soy sauce or Tamari =- stir through.
  9. Serve sprinkled with chilli flakes and green tops of spring onion
Notes
This recipe works equallly with the addition of prawns just after the onions have become translucent

This recipe yields 2 to 3 servings

Keywords: Chinese fried rice

 

Chinese Chilli oil

Chinese Chilli Oil
 
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Nutrition Information
  • Serves: 70 tablespoons
  • Serving size: 100g
  • Calories: 795kcal
  • Fat: 89g
  • Saturated fat: 6g
  • Carbohydrates: 0.5g
  • Sugar: 0.8g
  • Sodium: 0.79g
  • Fiber: < 0.5g
  • Protein: 1.1g
Recipe type: Chilli Oils
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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Chilli oil is an essential for many<a href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/" data-mce-href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/"> Chinese dishes</a>. This is a really simple and basic Chinese chilli oil that is a bit time-consuming, but really easy to make. Some recipes call for up to 20 different spices – including star anise, szechuan pepper and cinnamon – but if you are only starting to make these oils, it’s best to start with a basic recipe. As time goes on, experiment with different ingredients until you find your perfect combination. This oil is great to have on hand and can be added to many other dishes besides Chinese. A little goes a long way
Ingredients
  • Dried Chillies - 3.5 ounces (see note)
  • Vegetable Oil - 3 to 4 cups
  • Garlic – 3 to 4 cloves - (optional)
  • Freshly chopped Ginger – 2 to 3 tablespoons (optional)
Instructions
  1. Cover the Chillies with boiling water and allow soaking overnight.
  2. Drain chillies and blend into a pulp in a food processor
  3. Add Chilli pulp to a saucepan. Add oil and bring to a slow simmer. Be careful that the oil is not too hot otherwise, you will burn the chillies. Start with 3 cups of oil and add more if needed.
  4. Cook at this temperature for 2 to 4 hours
  5. If using ginger or garlic (or both) add after about an hour.
  6. Remove from the heat. Allow to cool. Pour into sterilized glass containers. Seal
Notes
For authentic Chinese Chilli oil use Facing Heaven (Chaotianjiao) Chillies, Xiao mi or Erjintiao Chillies


Keywords: Chinese chilli oil

 

Chinese Chilli chicken

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Chinese Chilli chicken recipe

Chinese Chilli Chicken
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 235kcal
  • Fat: 17g
  • Saturated fat: 2.7g
  • Carbohydrates: 11g
  • Sugar: 1.1g
  • Sodium: .59g
  • Fiber: 0.8g
  • Protein: 9.8g
Recipe type: Fried chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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Good Chinese food aims to balance the five basic tastes of sweet, sour, pungent, bitter and salty. This recipe illustrates four of these tastes brilliantly. The saltiness of soya sauce tempered by sweet and sour notes and rounded off by the pungency of Chilli explodes in a wonderful combination of flavour that is unsurpassed. Great as a family meal or for entertaining friends, this dish was made to become a firm favourite
Ingredients
  • Chicken breasts -500 grams
  • Soya sauce / Tamari (for gluten-free)- 2 tablespoons
  • 2 large eggs
  • Butter – 1 tablespoon
  • Lemon juice- 1 tablespoon
  • 1 Red Bell pepper cut into strips
  • Ginger - I teaspoon
  • Plain flour - ½ to ¾ of a cup
  • Cornflour – 2 tablespoons
  • Honey or sugar - ½ tablespoon
  • Red Chillies -3 to 4 chopped
  • Spring Onion - 2 chopped
  • Garlic – one clove
  • Ground Pepper Powder - ½ teaspoon
  • Sweet Chilli dipping sauce – 1 tablespoon
  • Chicken stock – 1 cup (cooled)
  • Sunflower/ rapeseed oil – 1 cup
  • Salt to taste
Instructions
For the chicken
  1. Pat chicken breasts dry with paper towels and cut into strips (approx. 1 inch wide, 2 inches long)
  2. Mix the flour with ground black pepper and salt
  3. Coat the chicken with 3 tablespoons of the seasoned flour and keep in the refrigerator for 20 – 30 minutes
  4. Mix eggs together until combined and place in a container suitable for dipping chicken
  5. Place remaining flour on a plate
  6. Heat the oil in a pan or a wok until hot enough for frying.
  7. Working in small batches, dip the previously floured chicken pieces into the egg and then coat in the flour on the plate. It is essential to fry in small batches to ensure that chicken pieces are crispy and golden brown.
  8. Place on paper towels to drain excess oil
  9. Once all fried keep warm in the oven
For the sauce
  1. Mix together chicken stock, lemon juice, soya/tamari, honey, sweet Chilli sauce, and cornflour and mix until smooth. Keep to one side until the next step is completed,
  2. Heat 1 tablespoon of butter in a pot. When it begins to bubble add ginger, garlic, bell pepper, and chillies and fry until cooked through. Add mixed ingredients above and stir until the sauce thickens.
  3. Add chopped spring onions and stir for a further one minute
  4. Finally, add the chicken pieces to the sauce and ensure that all pieces are well coated. Serve with white rice
Notes
This recipe yields 4 portions

Keywords: Chinese chicken with chilli

Image credit: Alpha / CC BY-SA 2.0 / via Flikr

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