Has anyone seen places whereKung Pao Chickenis written as Kung Bo Chicken? This is the result of someone who doesn't know the dish's origin, but thinks that there is stir-frying involved, and then assumes the result.Regarding the origin of Kung Pao Chicken, it's not explained in detail, but only that "Kung Pao" is an ancient official title and a shortened form, created to commemorate the dish's founder.For making Kung Pao Chicken, different people have different understandings. To know how to make delicious Kung Pao Chicken, please see the complete recipe for Kung Pao Chicken below.

Authentic Kung Pao Chicken Recipe

IngredientsPreparation

Chicken legsMeat,PeanutsRice, dry redChili peppers，EggsClearVinegar，Chicken brothwater starch, peanut oilDoubanjiang (fermented broad bean paste)Sauce，Soy sauceSalt, sugarWhite pepper.

Method steps

1. After buying the chicken legs, remove the bones, skin, and tendons, then cut into, and wash;

2. Then add egg white, salt, and white pepper to the chicken, and mix well, then add a little starch and mix well, then pour a little peanut oil and stir until well mixed, then freeze for a while;

3. Cut green onions into small circles, cut dried chili peppers into segments, and chop green onions and garlic for later use;

4. Heat the pot, add cold oil, and put in the peeled peanuts, then slowly fry over low heat;

5. Take a bowl and put in soy sauce,sugarvinegar, minced garlic, chopped green onions, chicken broth, and water starch to make a sauce;

6. Heat the pot, add the chicken, quickly stir until cooked, and then remove;

7. Add a littlechili oilto the pot, add a small amount ofwhite pepperand fry until fragrant, then add green onions;

8. Then add dried chili peppers and chopped green onions, stir-fry until fragrant, then add the chicken and stir-fry;

9. Then add chopped Doubanjiang, stir-fry until the oil is red, then add (liao jiu - cooking wine), and a little chicken broth, and stir-fry with the sauce;

10. Finally, add peanuts and a little red oil.

Everyday Kung Pao Chicken Recipe

Ingredients

150g chicken breast, 1 small handful of fried peanuts, 10g green onions,5g ginger, 10g garlic, appropriate amount of dried chili peppers, appropriate amount of white pepper, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1 tablespoon of old Chinese cooking wine, 1/2 tablespoon of starch, 1 tablespoon of (liao jiu - cooking wine), 1/4 tablespoon of salt, 1 tablespoon of water.Method steps

1. First pound the chicken breast, then cut into, add 1 tablespoon of (liao jiu - cooking wine) and a little salt, and mix well, then add starch and mix well, and marinate for 10 minutes;

2. Take a small bowl and put in 15ml water starch, 15ml soy sauce, salt, sugar, (liao jiu - cooking wine), and mix to make Kung Pao sauce;

3. Heat the oil, then pour the chicken into it and stir until cooked through;

4. In the pot, pour in oil and heat until 60% hot, then pour in the chicken and stir until cooked through;

5. Heat the oil, then add dried chili peppers and white pepper, and stir-fry over low heat until fragrant;

6. Then add chopped green onions, garlic, and stir-fry, then add the chicken and stir-fry over high heat, then pour in the Kung Pao sauce;

7. Stir-fry until cooked, then add peanuts and stir-fry.

Simple Kung Pao Chicken Recipe

Ingredients

300g chicken breast1 bag of peanuts, white pepper, chili peppers, 15g sugar, 30ml soy sauce, 45ml water starch, 5g ginger cut into minced, 5g garlic cut into minced, 15ml (liao jiu - cooking wine), 5g salt.

Method steps

1. Wash the chicken breast and cut into, add water starch and soy sauce, and mix well, and marinate for 20 minutes;

2. Take a small bowl and put in 15ml water starch, 15ml soy sauce, salt, sugar, and (liao jiu - cooking wine), and mix to make Kung Pao sauce;

3. Heat the oil, then pour the chicken into it and stir until cooked through;

4. In the pot, pour in oil and heat until 60% hot, then pour in the chicken and stir until cooked through;

5. Add dried chili peppers and white pepper, and stir-fry over low heat until fragrant, then add minced green onions and garlic;

6. Stir-fry for a moment, then add Kung Pao sauce and stir-fry until the sauce thickens, and add peanuts and stir-fry.

How to make delicious Kung Pao Chicken1.Chicken, it is better to use chicken legs, but it needs to be deboned and tendons removed, which is a bit troublesome;

2. Prepare the sauce in advance, because you need to stir-fry it later;

3. Pound the chicken, and marinate it well, which makes the flavor better;

4. Stir-fry the chicken until it's cooked through;