{"id":2414,"date":"2020-05-13T19:27:49","date_gmt":"2020-05-13T19:27:49","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=2414"},"modified":"2023-07-16T00:22:07","modified_gmt":"2023-07-16T00:22:07","slug":"gongbao-chicken-kung-pao","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/gongbao-chicken-kung-pao\/","title":{"rendered":"Gongbao Chicken (Kung Pao)"},"content":{"rendered":"\n

Gongbao chicken (or Kung-Pao, although the right variant is Gongbao) it\u2019s a stir-frying dish<\/a> from China.<\/a> in the first place. If you\u2019re not familiar with \u201cstir-frying\u201d, I\u2019ll explain in a few words – fast wok frying.<\/p>\n\n\n\n

In the future, I\u2019ll prepare some information about wok and how to cook there right. And now, I\u2019ll try to describe shortly, what do you need to know, to cook the dish right.<\/p>\n\n\n\n

Before the start, I\u2019d like to clarify two important points.<\/p>\n\n\n\n

1. Gongbao is a fried chicken<\/a> with peanuts and vegetables<\/a> in the hot<\/a> sauce. The hotness is a main punch line in the taste. If you\u2019re not the hot fan – do not excel and use this recipe. Firstly – it\u2019ll be a completely different dish, and secondly – it\u2019ll lose the major part of taste.<\/p>\n\n\n\n

2. You\u2019ll need a wok. Of course, you can cook on the regular flat frying pan, but the result would be far away from expected. I\u2019ll repeat myself – a wok is really preferable.<\/p>\n\n\n\n

Contents<\/h2>