【Family version of Kung Pao Chicken】

Overview

Kung Pao Chicken is stir-fried from diced chicken, peanuts, dried chilies, etc. It is fragrant, tender, spicy but not dry. Because the chicken is coated with a layer of watery starch, it is cooked quickly and tender. So how did Kung Pao Chicken get its name? Legend has it that it was created by the chef of Prince Shaobao Ding Baozhen in the late Qing Dynasty. It is said that Ding Baozhen has always maintained a simple living habit. Sometimes he would be busy with official duties and return home late. The chef would know the master's temper and grab some ready-made diced chicken, chili peppers, peanuts, etc. in the kitchen, stir-fry them in a hot pan and serve them, which made Master Ding very happy. After he became an official in Sichuan, his chef also came with him from Shandong. He saw that Tianfu peanuts were not inferior to Shandong peanuts. He combined them with Sichuan's spicy custom and improved them. A little white sugar was added to add a fresh taste. Master Ding greatly praised this move. The officials, relatives and friends who came to the Ding Mansion for the banquet also praised the unique flavor of the chicken. Because Ding Baozhen was once named Prince Shaobao (honored as Gong Bao), he jokingly called this dish Gong Bao Chicken, and it has become popular all over the country to this day. Kung Pao Chicken has become famous all over the world, but for families, the one that suits their own tastes is still the best, so the dish I made can be called a fake version, so don’t take advantage of it if you pass by. If you think it doesn’t suit your taste, please increase or decrease the seasonings according to your own needs.

Tags

• hot dishes
• home cooking
• common dishes
• chinese cuisine
• maternity
• sichuan cuisine
• dinner with friends
• autumn recipes
• dinner
• balsamic vinegar
• chicken legs
• crispy peanuts
• dried chili pepper
• garlic
• green onions
• red oil
• rice wine
• sugar
• water starch
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the bones from the chicken leg meat and use the back of a knife to lightly knock it loose and then cut it into small pieces of about 1.5cm

   

2. 2 Add soy sauce, rice wine, a little water and a spoonful of cornstarch

   

3. 3 Mix well and marinate for 15 minutes

   

4. 4 Put the seasoning into a bowl and mix into juice and set aside

   

5. 5 Add a spoonful of red oil to a hot pan with cold oil

   

6. 6 Then add Sichuan peppercorns and chili pepper segments and stir-fry until fragrant

   

7. 7 Add ginger and garlic slices and continue to stir-fry for a while

   

8. 8 Add the marinated chicken and continue to stir-fry until it changes color

   

9. 9 Pour in the sauce and stir-fry quickly

   

10. 10 Finally, sprinkle in the peanuts and green onions, turn off the heat and mix well