{"id":10252,"date":"2017-05-20T14:47:01","date_gmt":"2017-05-20T06:47:01","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10252"},"modified":"2019-08-30T15:08:01","modified_gmt":"2019-08-30T07:08:01","slug":"kung-pao-chicken","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/kung-pao-chicken\/","title":{"rendered":"Kung Pao Chicken (\u5bab\u4fdd\u9e21\u4e01)"},"content":{"rendered":"

Kung Pao Chicken with Toasted Cashews: This Szechuan classic is well-loved around the world for its sweet, sour and sweat-inducing-spicy-but-oh-so-good mix of flavours! Pair it with lightly toasted heart-healthy cashews for that extra crunch in every\u00a0bite. Super yummy!<\/strong><\/p>\n

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Kung Pao\u00a0Chicken, known as \u5bab\u4fdd\u9e21\u4e01 Gong Pao\u00a0Ji\u00a0Ding in Mandarin or Kung Po Gai in Cantonese, is actually diced chicken fried with\u00a0dried chilli, black vinegar and sugar from which it derives its characteristic sweet, sour, and spicy\u00a0flavours. Kung Pao Chicken\u00a0is a very typical Sichuan dish, boasting the bold flavours for which Sichuan cuisine is famed, particularly the pungency and tongue-numbingly spicy flavours achieved by\u00a0the generous use of peppercorn and chilli oil.<\/p>\n

Just some interesting trivia as an aside: Szechuan cuisine comprises seven basic flavours: sour, pungent, spicy, sweet, bitter, salty\u00a0and aromatic, which are typical flavours in some of Szechuan’s most most famous dishes including \u9ebb\u8fa3\u706b\u9505 Ma La\u00a0Huo Guo (Spicy Steam Boat), \u9ebb\u5a46\u8c46\u8150 Mapo Doufu (Spicy Bean Curd) and \u62c5\u62c5\u9762 Dandan Mian (Spicy Noodle).<\/p>\n

\u00a0 > GET MORE DELICIOUS CHICKEN RECIPES<\/a><\/strong><\/h4>\n\n\t\t