Kung Pao ChickenYesSichuan CuisineOne of the classic dishes in Sichuan cuisine, which is well-known throughout the country through Sichuan restaurants. Some places also made some modifications based on local tastes. So, does everyone know the authentic Kung Pao Chicken recipe? Let's compare it with the one you usually make.

Authentic Kung Pao Chicken Recipe

IngredientsPreparation

150g chicken breast, deep-friedPeanuts1 small handful of rice, 10g green onionsGinger5g, 10g garlic, dryChili peppersAs neededSichuan peppercornsAs neededVinegar2 tablespoons, 2 tablespoons sugar, 1 tablespoon old soy sauce, 1/2 tablespoon cornstarch, 1 tablespoon rice wine, 1/4 tablespoon salt, 1 tablespoon water.

Steps

1. First, pound and cut the chicken breast into diced pieces, add 1 tablespoon of rice wine and a little salt, and knead into a paste. Then add cornstarch and knead again. Marinate for 10 minutes;

2. Chop green onions, ginger, and garlic into slices. Prepare a sauce with vinegar, old soy sauce, sugar, salt, rice wine, cornstarch, and water.

3. Heat the oil and sauté the diced chicken until it's partially cooked, then remove.

4. Heat oil in the bottom of the pan, add chili peppers and Sichuan peppercorns over low heat to release fragrance, then add green onions, ginger, and garlic and stir-fry.

5. Add the diced chicken and stir-fry. Increase the heat and pour in the Kung Pao sauce, stir-fry until evenly coated. Finally, add peanuts and stir-fry until cooked.

Home-style Kung Pao Chicken Recipe

Ingredients

Chicken legsMeat, peanuts, dried chili peppersEggsClear soup, vinegar, a littleChicken brothWater starch, peanut oilDoubanjiang (fermented broad bean paste)Chili sauce，Soy sauceSalt, sugarWhite pepper.

Steps

1. After buying the chicken legs, first thaw them, then use a knife to cut along the chicken bone, remove the chicken bones inside, remove the skin and tendons, and small bones.

2. After cutting the chicken into diced pieces, wash the meat, add a little egg, salt, white pepper, and rice wine, and mix with your hands. Then add a little cornstarch and mix again. Add a little peanut oil and freeze in the refrigerator for a short time.

3. Cut green onions into small circles, cut dried chili peppers into segments, cut green onions and garlic into minced pieces.

4. Pour oil into the pot, add peanuts that have been peeled, and slowly heat up to fry the peanuts until they are cooked. Remove and set aside.

5. Prepare the sauce: mix soy sauce, sugar, vinegar, minced garlic, chopped green onions, clear soup, and water starch.6. Heat the pot, add oil, and quickly stir-fry the diced chicken until it's cooked through. Remove immediately.7. Pour in the chili oil, add Sichuan peppercorns, and sauté over low heat until fragrant. Then add green onions and sauté until fragrant. Add chili peppers and minced garlic, and sauté.

8. Add the diced chicken and stir-fry. Add Doubanjiang and stir-fry until the oil turns red and fragrant. Then add rice wine.

9. Add a little chicken broth and pour in the prepared sauce into the pot, and quickly stir-fry until evenly cooked. Add peanuts and stir-fry.10. Add a little red chili oil and sprinkle with chopped green onions. Serve.Easy Kung Pao Chicken Recipe

Ingredients

Chicken breast

300g, a bag of Kung Pao peanuts, 1 tablespoon sugar, 2 tablespoons soy sauce, 3 tablespoons cornstarch, 5g ginger, 5g garlic, 1 tablespoon rice wine, 1 tablespoon salt.

Steps

1. Wash and dry the chicken breast, cut into 1.5cm cubes, and mix with cornstarch and soy sauce. Marinate for 20 minutes.

2. Prepare the sauce: mix cornstarch, soy sauce, salt, sugar, and rice wine in a small bowl.3. Pick out the Sichuan peppercorns and dried chili peppers from the Kung Pao peanuts.

4. Heat oil in the pot to 60% heat. Add the marinated chicken and stir-fry quickly until it's cooked through.

5. Add chicken and stir-fry until it's cooked.

6. Add minced garlic, ginger, and dried chili peppers.

7. Add the diced chicken and stir-fry. Then add the prepared sauce.

8. Stir-fry until the sauce thickens and add Kung Pao peanuts.Kung Pao Chicken OriginThe origin of Kung Pao Chicken has many versions, but these versions are all related to a person named Ding Baozhen. He was a Qing Dynasty official who served as a governor in Sichuan. This dish was created during his time. He was later ennobled and given the title "Prince Taibao", so the name Kung Pao is a tribute to his title.

Heat oil in a pan, then add Sichuan peppercorns, chili peppers, ginger, and minced garlic.

Fry over low heat until fragrant, then add diced chicken and stir-fry briefly, finally adding the sauce.

Once the sauce has thickened, add the prepared spicy peanut mixture and stir-fry until cooked.

The origin of Kung Pao Chicken

There are several versions of the origin of Kung Pao Chicken, but they all relate to a person named Ding Baozhen. He was a Qing Dynasty official who served as governor in Sichuan. This dish is said to have originated during his time, and he was later ennobled as "Prince Bao". Therefore, "Kung Pao" is a title, and the dish was named in his honor.