Kung Pao ChickenAsSichuan CuisineOne of the most representative dishes, widely available, and loved by the masses throughout the country and the world.Its mainingredientsinclude chicken,peanuts,rice,chili peppers,anddried chili peppers,etc., cooked with a sweet, spicy, and rich flavor. The chicken is tender and juicy, while the peanuts are crispy and delicious. This dish is very satisfying and easy to eat.However, making delicious Kung Pao Chicken also requires certain techniques.Click to view more:Spring Festival Dinner Recipes

Kung Pao Chicken RecipesThe founder of Kung Pao Chicken is Ding Baozhen, the former Governor of Sichuan, who created this dish while serving as Governor of Sichuan. It has been passed down to this day.

According to the records of the Zhicheng County, when Ding Baozhen was young, he accidentally fell into the water and was rescued by a family on the bridge. Later, when he became an official, he remembered this incident and went to thank the family. The family then cooked this dish to entertain him. He tasted it and thought it was delicious, so he promoted it.

Kung Pao Chicken is mainly spread through Sichuan restaurants to the north and south of the Yangtze River, gaining international fame. Therefore, Kung Pao Chicken belongs to the Sichuan cuisine category.How to make delicious Kung Pao ChickenIngredient preparation

Chicken, fried peanuts, green onions,

ginger,

garlic, dried chili peppers, Sichuan peppercorns,vinegar,sugar, old Chinese cooking wine, cornstarch, cooking wine, salt.Method steps1, First cut the chicken into pieces, add 1 teaspoon of cooking wine and a little salt, then mix with cornstarch, and marinate for 10 minutes.

2, chop green onions, ginger, and garlic into slices, and mix vinegar, old Chinese cooking wine, sugar, salt, cooking wine, cornstarch, and water to make a sauce.

3, heat the oil, add chicken pieces and stir-fry until slightly cooked, then remove.

4, add a little oil to the pot, then add Sichuan peppercorns and stir-fry over low heat until fragrant, then add green onions, ginger, and garlic to stir-fry.

5, then add chicken pieces and stir-fry, increase the heat, and pour in the Kung Pao sauce.

6, stir-fry until cooked, and then add fried peanuts.

How to make delicious Kung Pao Chicken at home

Ingredient preparation

Chicken breast, bell peppers, fried peanuts, chili peppers, salt,

soy sauce,

green onions, ginger, garlic, Sichuan peppercorns, cooking wine, sesame oil,white sugar.Method steps1,Cut the chicken breast into 1cm cubes, and add salt, cooking wine, and dry cornstarch to mix. Marinate for 5 minutes.

Cut green onions into smaller pieces than the chicken. Chop ginger and garlic.

2, put green onions, ginger, and garlic in a bowl, and add salt, white sugar, rice vinegar, soy sauce, water, and cornstarch to make a sauce.3, heat the pot, add oil, and then add a little sesame oil. When the oil is hot, add Sichuan peppercorns and stir-fry until fragrant.4, add chicken pieces and stir-fry until lightly browned, then add bell peppers and stir-fry for 10 seconds. Pour in the prepared sauce and stir-fry over high heat for 1 minute, then add fried peanuts.Kung Pao Chicken Cooking Techniques1, The chicken can be chicken breast, but usingchicken thighsis better, more tender, and the cooking temperature is not too high!

However, chicken breast is more difficult to cut into pieces.

2, this dish should be cooked over high heat.

Stir-fry the chicken

until it's slightly cooked, and don't stir-fry it for too long, or it will become tough.

If you don't mind using additives, adding a little meat tenderizer is also a good choice.The cooking oil used to marinate the chicken can be replaced with egg whites, but egg whites are easy to break, which will result in a foamy texture.3, the Sichuan peppercorns in the ingredients can be Sichuan peppercorns, because frying Sichuan peppercorns is very dangerous, it's easy to make them tough.Sichuan peppercorns are a good alternative.

4, when making Kung Pao Chicken, you need to master the 4689 method: when the chicken is 4 cooked, add green bell peppers, when it's 6 cooked, add the sauce, and when it's 8 cooked, take it out. When it's 9 cooked, put it in the dish, and it will be 10 cooked automatically.More exciting recommendations:Chicken cannot be kept for too long, or it will become old.If you are afraid of additives, adding some tender meat powder might be a better option.The cooking oil used for marinating chicken can be replaced with egg whites, but egg whites are prone to coagulation, resulting in a foamy texture.

3. You can choose to use flower pepper powder instead of frying flower pepper, as frying flower pepper is very dangerous, and it is easy to make it old, and it will splash out if it comes into contact with cold water.Flower pepper powder is a good substitute and doesn't affect the taste.

4. When making Kung Pao Chicken, master the 4689 method: Cook the chicken until it is 4 mature, add green and red bell peppers when it is 6 mature, pour in the sauce when it is 8 mature, and then remove it from the heat when it is 9 mature. The remaining 1 mature can be achieved by letting it rest in the pan.

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