Kung Pao Chicken
Overview
Before cooking, let me introduce it. This dish is a classic of Sichuan cuisine. Please note that it is not Kung Pao Chicken. This is white character. According to legend, Ding Baozhen, the governor of Shandong who invented this dish, went to Sichuan to take up a post and asked his chef to stir-fry local red pepper with chicken, thus creating this dish. Because Ding Baozhen still had the official title of Prince Shaobao, he was known as Ding Gongbao. So this dish is called Kung Pao Chicken. Traditional Kung Pao Chicken consists of three ingredients: dried red pepper, chicken, and peanuts. Nowadays, we pay attention to nutritional combination, so we add green peppers, carrots, etc. To know how to do it in advance, let’s see the breakdown below.
Tags
Ingredients
Steps
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Remove the bones from the chicken thighs. First, use a knife to make a cut on the brittle bone, and then scrape it down little by little along the bone.
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When the roots are scraped, cut them off. Then cut the chicken into 1.5 cm cubes. Someone used the front leg meat of chicken legs, which is easy to debone. You can also use whole leg meat, but it's a little troublesome. If you are too lazy to pick, you can also use chicken breast, but chicken breast wood has its own pros and cons, and it depends on the person
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Add a small amount of salt, cooking wine, thirteen spices, and starch to the diced chicken, mix well, and marinate for half an hour
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Cut the carrots and green pepper into dices the same size as the chicken.
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After half an hour, coat the marinated chicken in flour (note: this flour is a 1:1 mixture of starch and flour)
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Chop the onion and garlic into mince, and cut the dried chili into sections. Add appropriate amount of salt, soy sauce, sugar, vinegar, a small amount of water and starch to the bowl.
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Put peanuts in cold oil in a cold pot (usually the oil just covers the peanuts), and heat it up at the same time. After the oil is boiled, you can take out the peanuts. This will ensure that the peanuts will not be fried easily
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Put twice as much oil in the pot, and heat it until it is eighty-cooked. Just put your hand above the mouth of the pot and feel it is very hot. You can also put a piece of chicken first. If it bubbles quickly, it means the oil is hot enough. Add the diced chicken (note: be sure to put them one by one, not together, otherwise the chicken will stick to a ball), fry until golden brown and take it out.
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Heat oil in a pan and when it is 50% hot, add dried chili peppers, garlic and green onions.
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After frying until fragrant, add the carrots (note: the beta carotene in carrots is soluble in fat, so fry the carrots first to avoid loss of nutrients). When the carrots are a little soft, add diced chicken and green peppers, stir-fry for a few times, then pour the prepared gravy along the edge of the pot, stir-fry twice and take it out of the pot.
