Serves: 4

Directions:

1. Cut dried chilies to strip and remove the seeds, set aside.
2. Pounding the chicken breast gently to break the fiber and cut into 3cm x 2cm cube, marinate with 1 tablespoon soy sauce, 2 tablespoon water, and 2 teaspoon potato starch. In a wok, pour 4 cup of water and then heat over with medium high heat until 140 degree Celsius, add chicken breast to par cook and set aside.
3. Using the remaining oil in the wok and then heat over with medium high heat, stir frying Sichuan peppercorns to add fragrance to oil, scoop the peppercorns out and then add dried chilies, and brown along with spring onion, and ginger. After that, add chicken breast and all other seasoning, turn to higher heat and stir well. Garnish with peanuts before serve to dish.

Origin:
The dish is believed to be named after Ding Baozhen, who was governor of Sichuan Province during late Qing dynasty. His title was Gongbao, the name “Kung Pao” chicken is derived from this title. However, there is a saying that ‘Kung bao’ (literally means fast fried) is a type of cooking technique. Moreover, the peanut must be topped on this dish just before removing from stove to maintain its crunch.