Kung Pao Chicken is a famous traditional dish that is famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the sauce-stuffed chicken in Shandong cuisine and the Hu spicy chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, governor of Shandong and Sichuan governor of the Qing Dynasty, and formed a new dish-Kung Pao Chicken. It has been passed down to this day, and this dish has also been classified as a Beijing court dish. Kung Pao Chicken also spread abroad. Kung Pao Chicken uses chicken as the main ingredient and is cooked with peanuts, chili and other auxiliary ingredients; it is red but not spicy, spicy but not strong, spicy, and the meat is smooth and crisp; its entrance is fresh and spicy, and the chicken is fresh and tender. With the crispness of peanuts. In September 2018, it was rated as the “Chinese cuisine” among the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.

Category: Sichuan cuisine, Shandong cuisine, Beijing cuisine, Guizhou cuisine

How to make Kung Pao Chicken

Step 1. Prepare the ingredients. 300 g of chicken breast, 50 g of peanuts, 60 g of green onions, a small piece of ginger, an amount of garlic, a dozen peppers, a few dried chilies, a little chili noodles, a moderate amount of edible oil, half an egg white, 1 teaspoon of cooking wine, and corn Appropriate amount of starch, 1 teaspoon of salt, 4 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 teaspoon of chicken essence, and a few drops of sesame oil.

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

Step 3. Pat the chicken breast loosely with the back of a knife, then cut into pieces; peel the peanuts; cut the onion into sections; remove the seeds and cut the dried chili into small pieces; chop the bean paste; cut the ginger into small pieces; mince the garlic and set aside.

Step 4. Use egg white, 1 scoop of starch, and cooking wine to scoop the chicken breast evenly, and marinate for ten minutes.

Step 5. Put a little oil in the cold pot, and then put the peanut kernels in the pot. Fry the peanut kernels on a low fire into golden brown, remove and let cool for later use.

Step 6. Use sugar, salt, balsamic vinegar, soy sauce, chicken essence, and corn starch to make a juice for later use.

Step 7. Heat the pot, and then pour an appropriate amount of cooking oil. Next, put the chicken in the pot and quickly break it up. The chicken becomes white and ready to be served.

Step 8. Leave a little base oil in the pot, put the pepper and dried chili on low heat and stir fry until the aroma, then pour the bean paste and chili noodles into the pot and stir fry the red oil, then add the sliced ​​ginger and minced garlic In the pot, stir fry for a fragrance.

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

Step 10. Put the scallions into the pot and stir-fry evenly.

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

Step 12. Pour the peanut kernels into the pot.

Step 13. Stir and stir evenly, pour a little sesame oil, and then it can be out of the pan.

Content source from：https://food.chinahutong.com/Sichuan-cuisine/Kung-Pao-Chicken.html