Kung Pao Chicken: A Popular Appetizer

Name: Kung Pao Chicken: A Popular Appetizer
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Chicken breast; 1 piece Cucumber; 2 tsp Pixian Doubanjiang; 1/2 root Green onions; 2 tablets ginger; 2 cloves garlic; a little pepper; 2 pcs Dried chili; 3g salt; 10g sesame oil; 10g Soy sauce; 10g Sugar; 10g Vinegar; 20g Plain water

by Little Gourmet Master

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Kung Pao Chicken is a dish that is vying for each other and is classified under the name of the cuisine of the country. Most people classify it as Sichuan cuisine because of its spicy flavor. In fact, it is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, and it is also included in Beijing palace cuisine. However, there are differences in raw materials and methods.
The origin of this dish is related to the sauce fried 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-Gongbao chicken. Passed down to this day.
Kung Pao Chicken is made from fried chicken, dried chili, peanuts, cucumber and so on. The tenderness of the chicken and the crispness of the peanuts are attractive in color, red but not spicy, the meat is smooth and tender, and the green onions are also delicious, which is very good for dinner.

Kung Pao Chicken: A Popular Appetizer

1. Take a small bowl and prepare the juice: garlic cloves, 10g white sugar, 3g salt, 10g sesame oil, 10g soy sauce, 20g cold water, 10g balsamic vinegar

Kung Pao Chicken: A Popular Appetizer recipe

2. Dice cucumber, cut green onion into small pieces, shred ginger

3. Dice the chicken breast and use 10 grams of starch and 10 grams of cooking wine to make it evenly. This will ensure that the meat is tender after frying. Put a little oil on the chicken and stir it up. It won’t stick or squeeze when frying.

4. Put the peanuts into the frying pan and fry them crispy and fragrant. Don't over-fry them. If the heat is well controlled, the peanuts can be peeled or not. For the dishes to look good, it is best to remove the red skin. I was in a hurry to eat, but I didn’t peel it