KUNG PAO Chicken - Sichuan Style Chicken With Black Vinegar, Shaoxing Wine

Kravings.Blog's picture

Sep. 18, 2017

I love Chinese food and was eager to make this delicious Kung Pao or Gong Bao is its called. This comes from the Sichuan region of China uses its famous Sichuan Peppercorns. The peppercorns have a unique scent, personally I feel like they smell like a hint of Eucalyptus and they almost give the tongue a numbing effect. Be sure to crush them well as they can give a very gritty texture otherwise. Chicken is stir-fried and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar Shaoxing wine giving it its classic umami taste. I love recipes that have ingredients that Ive never used before. In this case the Chinmiang vinegar or black vinegar comes from the Chinmiang region and had a very deep umami flavor. Its made with fermented red rice which gives it its deep color. If you are not able to find this you can use a combination of Balsamic vinegar with a splash of Worcheshie sauce. Im also using Shaoxing wine. This cooking wine is used in many recipes. Although its light in color, it smells exactly like Sherry and you can use Sherry as a substitute.


Please watch the video for ingredients!


Please watch the video for directions!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2