Authentic Kung Pao Chicken

Overview

Kung Pao Chicken, many people and restaurants like to write it as Kung Pao Chicken, that’s because they don’t know the origin of this dish: As for the origin of Kung Pao Chicken, it is generally believed to be related to Ding Baozhen. One theory is: Ding Baozhen was originally from Guizhou. He was a Jinshi during the Xianfeng period of the Qing Dynasty. He served as the governor of Shandong and later the governor of Sichuan. Later, he was named Prince Shaobao by the imperial court for his meritorious service in guarding the border and fending off enemies. He was also known as Ding Gongbao. The stir-fried diced chicken cooked by his kitchen was also called Gongbao Chicken. In addition, there is also a saying that this dish originated from the famous figure Zuo Zongtang. It is said that Zuo Zongtang liked to eat chicken cooked for him by his chef. The method is to cut the chicken into cubes and add peanuts, diced bamboo shoots, fungus and other ingredients together. In the Qing Dynasty, governors had titles such as Gong Bao and Shao Bao. Because Zuo Zongtang was a former governor, he was called Zuo Gong Bao, so people called this dish Kung Pao Chicken.

Tags

• hot dishes
• balsamic vinegar
• chicken breast
• cooking wine
• dried cornstarch
• dried red chili pepper
• edible oil
• fried peanuts
• green onions
• light soy sauce
• old ginger
• old soy sauce
• oyster sauce
• thin chili noodles
• white sugar
• garlic
• peppercorns
• salt

Ingredients

Steps

1. 1 Preparation 1. A large piece of chicken breast (actually authentic Kung Pao chicken is made from skin-on chicken legs, but not chicken pipa legs) one green onion, fifteen dried red peppers, one teaspoon of chili powder, two or three garlic cloves, a small piece of ginger, a small bowl of fried peanuts (I am lazy and did not peel the peanuts), a little Sichuan peppercorns

   

2. 2 Cut the chicken breast into 7 to 8 mm square dices (slightly larger than peanuts because they will shrink when heated). Add salt, a teaspoon of cooking wine, half a teaspoon of cooking wine, egg white, and mix well. Add a teaspoon of dry cornstarch (do not add cornstarch water) and mix well again. Pour some oil and marinate for five minutes. Cut the dried chilies into sections, mince the ginger, cut the garlic into diced chicken size, break the green onion into 1.5cm long sections.

   

3. 3 Take a small bowl and mix Kung Pao juice. Stir all the seasonings (except cooking oil) evenly, and this is the "little lychee mouth" of Kung Pao Chicken, that is, the little sour and sweet. Do not put cornstarch water in the bowl of juice. This kind of bowl of juice is called "burning juice" in the jargon. Authentic Kung Pao recipe

   

4. 4 Heat an appropriate amount of oil in a wok until it is 60% hot. Add the marinated diced chicken and quickly spread it until it becomes 80% cooked. Pour out and drain away the oil. 5. Add an appropriate amount of oil to the wok and fry the Sichuan peppercorns over low heat until the fragrance becomes fragrant. Remove the Sichuan peppercorns and stir-fry the minced ginger and garlic for 6 times until the fragrance becomes fragrant. Add the dried chili pepper segments and stir-fry until the color changes slightly

   

5. 5 Add diced chicken, two teaspoons of chili noodles, and stir-fry over high heat for a few times. When the chili noodles burst out red from the oil, 8. Pour in the prepared bowl of juice. 9. Then add the green onion segments and stir-fry for ten seconds. 10. Add the fried peanuts, stir-fry quickly, and serve immediately!

   

6. 6 Authentic Kung Pao Chicken, bright red in color, spicy but not spicy, sour and sweet, with smooth and crispy meat, is presented to you.

   

7. 7 Authentic Kung Pao Chicken

   

8. 8 Authentic Kung Pao Chicken