C Kung Po Chicken

C Kung Po Chicken learning guide:

Origins:

- Not originally from China, but a creation of Chinese-American chefs in the US.

- Named after the Sichuan Province's Kung Po (Kung Fu Masters) and the popular Chinese pepper.

Flavor Profile:

- Spicy, savory, slightly sweet, with nutty and umami notes.

- Features combinations of:

- Sweet and sour hoisin sauce

- Spicy chili sauce

- Garlic and ginger

- Peanut butter

- Bell peppers, water chestnuts, and sometimes mushrooms

Key Ingredients:

- Chicken breast or tenders

- Bell peppers, sliced

- Water chestnuts, chopped

- Garlic and ginger

- Hoisin sauce, oyster sauce, chili sauce

- Peanut butter

- Sesame seeds

Preparation:

- Chicken is tossed in a sauce made with cornstarch and flavorings.

- It's then sautéed with vegetables and coated in a thickened peanut-butter sauce.

Common Variations:

- Some restaurants add mushrooms or other vegetables.

- Some use chicken thighs or breasts.

- Some versions have a sauce with less peanut butter for those with allergies.

Tips & Tricks:

- Ask for the spice level if you want it toned down or intensified.

- To save on costs, you can make your own sauce using ingredients from the grocery store.

- Serve with jasmine rice or egg white fried rice for a complete meal.

Additional Notes:

- "C Kung Po" is not an official Chinese term.

- It's a popular dish in American Chinese restaurants and not necessarily authentic Chinese food.

- While not traditional, it's delicious and a staple on many American Chinese menus.