Kung Pao Chicken

Overview

Kung Pao Chicken was created by Ding Baozhen, the governor of Shandong and governor of Sichuan in the Qing Dynasty. He was well versed in cooking and liked chicken and peanuts, especially spicy food. When he was an official in Shandong, he ordered his chef to improve the stir-fried diced chicken in Shandong cuisine into spicy stir-fry. Later, when he was the governor of Sichuan, he popularized this dish and created a delicious dish of stir-fried diced chicken, red pepper and peanuts. This delicious dish was originally a private dish of the Ding family, but later it became known to everyone and became the well-known Kung Pao Chicken. The so-called palace protector is actually the honorary official title of Ding Baozhen. Ding Baozhen ruled Shu for ten years. He was an upright and upright official and made many achievements. He died in office in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously awarded him the title of Taibao, the crown prince. Prince Taibao was one of the Kung Pao, so in memory of Ding Baozhen, the dish he invented was named Kung Pao Chicken. Nowadays, this dish is not only loved by Chinese people, but also by foreigners, and they are praised repeatedly after eating it. The characteristics of Kung Pao Chicken are spicy and sweet, sweet and spicy; the tenderness of the chicken combined with the crispiness of the peanuts makes it crispy and fragrant in the mouth, red but not spicy, spicy but not strong, and the meat is tender and smooth.

Tags

• hot dishes
• appetizers
• home cooking
• common dishes
• old man
• sichuan cuisine
• dinner with friends
• winter recipes
• dinner
• chicken breast
• garlic
• onions
• peanuts
• ginger

Ingredients

Steps

1. 1 Prepare ingredients. 300 grams of chicken breast, 50 grams of peanuts, 60 grams of green onions, a small piece of ginger, an appropriate amount of garlic, a dozen Sichuan peppercorns, a few dried chili peppers, a little chili powder, an appropriate amount of cooking oil, half an egg white, 1 tsp cooking wine, an appropriate amount of corn starch, 1 tsp salt, 4 tbsp sugar, 3 tbsp balsamic vinegar, 2 tbsp soy sauce, 1 tsp chicken essence, and a few drops of sesame oil.

   

2. 2 Soak the peanuts in boiling water for ten minutes to facilitate peeling.

   

3. 3 Pat the chicken breast lightly with the back of a knife, then cut into pieces and set aside; peel the peanuts; cut the green onions into sections; remove the seeds from the dried chilies and cut into small sections; chop the bean paste into small pieces; cut the ginger into small slices; mince the garlic and set aside.

   

4. 4 Use egg white, 1 spoon of starch, and cooking wine to mix the chicken breasts and marinate for ten minutes.

   

5. 5 Put a little oil in a cold pot, then put the peanut kernels into the pot. Fry the peanut kernels over low heat until golden brown, remove and let cool and set aside.

   

6. 6 Use sugar, salt, balsamic vinegar, soy sauce, chicken essence, and corn starch to make a juice and set aside.

   

7. 7 Heat the pot and pour in some cooking oil. Next, add the chicken to the pot and quickly break it up. Remove the chicken when it turns white and set aside.

   

8. 8 Leave a little base oil in the pot, first add Sichuan peppercorns and dried chili peppers and stir-fry over low heat until fragrant. Then pour bean paste and chili noodles into the pot and stir-fry until red oil comes out. Next, add ginger slices and minced garlic into the pot and stir-fry until fragrant.

   

9. 9 Change to high heat, pour the diced chicken into the pot, and stir-fry evenly.

   

10. 10 Add the green onions into the pot and stir-fry evenly.

    

11. 11 Pour the prepared juice into the pot and bring to a boil.

    

12. 12 Pour the peanut kernels into the pot.

    

13. 13 After stir-frying evenly, pour a little sesame oil and serve.