Stir-fried Chicken with Sauce
by Autumn Food Studio
Favorite
Difficulty
Easy
Time
15m
Serving
2
Sauce is a method of stir-frying Shandong dishes, which is widely spread in the north. The fried chicken with sauce is dark red in color, the meat is tender and delicious, sweet and salty, and if there is only oil and no sauce in the plate after eating, this dish is considered a success. Speaking of this, I suddenly remembered that there is another dish that has the same name as the fried chicken with sauce, which is Gongbao chicken (it was mistakenly written as "Gong Bao chicken"). Many friends can’t tell the difference between the two dishes, thinking they are almost the same, they are all chicken + stir-fry. If you want me to say, the difference is quite obvious.
As a result, fried chicken with sauce is a traditional speciality of Beijing inherited from Shandong cuisine, while Gongbao chicken is a classic Sichuan cuisine born in Sichuan. The difference between the north and the south is very different, which also determines the difference in the taste of the two. The former is sweet and salty with sauce, while the latter is sweet and spicy with lychee.
Secondly, the speciality of fried chicken with soy sauce is "sauce", regardless of whether you like yellow sauce or sweet noodle sauce, fried sauce is the core of this dish; while Kung Pao chicken is smashed with egg white, peanuts and dried Stir-fried chili highlights the taste of the chicken, so people don't use sauce.
Thirdly, there is also Gongbao chicken in Shandong cuisine, but the combination of chicken thigh meat and cashew nuts still highlights the sweet and spicy taste. In fact, it is completely different from sauce fried chicken.
Therefore, the key to making the fried chicken with soy sauce is the stir-fried sauce. It is my personal hobby to use yellow sauce or sweet noodle sauce. After the sauce is fried, the ingredients can be coated without losing the juice, which is the essence of the sauce. Of course, this is not difficult, there are still some tips, and I will share them with you one by one. (The focus is on the last tips, I suggest you take a look before doing it)
As a result, fried chicken with sauce is a traditional speciality of Beijing inherited from Shandong cuisine, while Gongbao chicken is a classic Sichuan cuisine born in Sichuan. The difference between the north and the south is very different, which also determines the difference in the taste of the two. The former is sweet and salty with sauce, while the latter is sweet and spicy with lychee.
Secondly, the speciality of fried chicken with soy sauce is "sauce", regardless of whether you like yellow sauce or sweet noodle sauce, fried sauce is the core of this dish; while Kung Pao chicken is smashed with egg white, peanuts and dried Stir-fried chili highlights the taste of the chicken, so people don't use sauce.
Thirdly, there is also Gongbao chicken in Shandong cuisine, but the combination of chicken thigh meat and cashew nuts still highlights the sweet and spicy taste. In fact, it is completely different from sauce fried chicken.
Therefore, the key to making the fried chicken with soy sauce is the stir-fried sauce. It is my personal hobby to use yellow sauce or sweet noodle sauce. After the sauce is fried, the ingredients can be coated without losing the juice, which is the essence of the sauce. Of course, this is not difficult, there are still some tips, and I will share them with you one by one. (The focus is on the last tips, I suggest you take a look before doing it)
