Kung Pao Chicken, a famous Chinese dish.Luling cuisine,Sichuan cuisine, and Guizhou cuisine all include it, with differences in ingredients and methods.The origin of this dish is related to the roasted chicken in Luling cuisine and the Sichuan spicy chicken, and the chicken is then further processed, resulting in a new dish called Kung Pao Chicken, which has been passed down to the present. This dish is also classified as Beijing royal cuisine.Kung Pao Chicken useschicken as the main ingredient, with peanuts, rice,cucumber, and chili peppers as auxiliary ingredients.

It is characterized by being spicy but not too spicy, fragrant and spicy, with tender and crispy meat.Due to its spicy and fresh flavor, the combination of tender chicken and crunchy peanuts is particularly appealing.The following is the recipe for Kung Pao ChickenIngredients:200g chicken breast, 100g peanuts, 10ml white vinegar, 10ml cornstarch, 3g Sichuan peppercorns, 3g minced ginger, 20g green onion, 5g cooking wine, 5g salt, 20g dried chili peppersInstructions:1. Wash and dry the chicken breast, cut into 1.5cm cubes, then marinate with cornstarch and a little soy sauce for 20 minutes.Chop the green onion into small segments.Cut the dried chili peppers into segments and remove the seeds.2. In a small bowl, mix cornstarch, soy sauce, salt, and sugar with water to make a seasoning sauce.3. Heat oil in a wok, add peanuts and stir-fry over low heat until lightly browned, then remove and set aside.

　　2. Marinate the chicken with cooking wine and cornstarch.

3. Fry the peanuts.

　　4. Continue to heat the oil in the wok, add the marinated chicken and quickly stir-fry until cooked, then drain off excess oil for about half a minute.5. Add Sichuan peppercorns and dried chili peppers to the wok and stir-fry until fragrant. Then add green onions, ginger, minced garlic, and chicken, and stir-fry briefly. Finally, add seasoning sauce and stir-fry until thickened.Tips:7g，1. The frying time for peanuts should not be too long; once they have changed color, remove them and let them cool, and they will darken slightly.2. The peanuts should be added at the very end of frying to maintain their crispy texture.Kung Pao Chicken Recipe II3g，Ingredients:400g chicken thigh, 100g cucumber, 100g roasted peanuts, 20g green onion, cooking wine

Soy sauce,

Sichuan peppercorns,vinegar,sugar, salt, cornstarch

Instructions:

1. Cut the chicken thigh into pieces, marinate with soy sauce, salt, and cooking wine for 1 minute, then add cornstarch and mix well.2. Cut the cucumber and green onion into small segments. Cut the dried chili peppers into segments and remove the seeds.3. In a small bowl, mix soy sauce, salt, sugar, and cooking wine to make a seasoning sauce.

4. Heat oil in a wok, add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant. Then add green onions.

5. Add the chicken and cook until it turns white.

6. Add the seasoning sauce and stir-fry until thickened.

7. Add cucumber and roasted peanuts, and stir-fry.

8. Add cornstarch to thicken the sauce.

　　Kung Pao Chicken Recipe III

Main ingredients:

20% chicken breast (adjust to your preference),Auxiliary ingredients:20% green onions,20% fried peanuts,20% dried chili peppers

Instructions:

1. Prepare the ingredients as shown in the picture.

2. Cut the chicken breast into small pieces.

3. Marinate with 1 tablespoon of cooking wine, 1/2 tablespoon of oil,

1/2 teaspoon of white pepper, 1/2 teaspoon of salt, and 1 tablespoon of cornstarch for 10 minutes.

4. Chop the green onions.

5. Heat oil in a wok, add the chicken and stir-fry until it turns white.

6. Add dried chili peppers, green onions, and 1 teaspoon of Sichuan peppercorns, and stir-fry until fragrant.

7. Add the chicken and stir-fry.

　　8. Add 1 tablespoon of soy sauce and stir-fry.

9. Add a little chicken broth and the prepared seasoning sauce, and stir-fry until thickened.

Chicken breast (appropriate amount)

Ingredients

Green onions (appropriate amount), fried peanuts (appropriate amount), chili flakes (appropriate amount)

1. Ingredients as shown in the picture.

2. Beat the chicken breast with the back of a knife, then cut into thumb-sized pieces.

3. Use 1 tablespoon of cooking wine, 1/2 tablespoon of cooking oil,White pepper1/4 teaspoon, salt 1/4 teaspoon, and 1 tablespoon of cornstarch, marinate for 10 minutes.

4. Chop the green onions.

5. Heat oil in a pan, add chicken pieces and stir-fry until white.

6. Add dried chili peppers, green onions, and 1 tablespoon of Sichuan peppercorns, stir-fry to release fragrance.

7. Add the sauce, and stir-fry over high heat until it thickens and separates.

8. Turn off the heat, and mix in the peanuts.

Tips:

1. I use Sichuan peppercorns because the frying step is very dangerous, and if you're not careful, you'll burn yourself.Sichuan peppercorns are a good substitute.

2. However, usingChicken legsis more delicious and tender, and the cooking method is not too strict!But chicken breast is not easy to cut into pieces.

3. This dish requires high heat throughout the cooking process, stir-fry thechickenpieces quickly, and avoid overcooking.If you're not afraid of additives, adding some tender meat powder might be better, but I haven't tried it. The cooking oil marinating in this recipe can be replaced with egg white, but egg white is prone to coagulation, causing clumps.

　　How to make Kung Pao Chicken

Ingredients:

Chicken legs, peanuts, dried red chili peppersEggsVinegar, a little bitChicken brothCornstarch, peanut oilDoubanjiang (fermented broad bean paste)Chili sauceSoy sauce, salt, sugarBlack pepper

Instructions:

1. After buying the chicken legs, first thaw them and then use a knife to cut along the chicken bone.

2. Remove the bones from the chicken legs.

3. Remove the skin and tendons, and small bones.

4. Cut the chicken into pieces, and wash the meat after cutting. Add a little egg white, salt, and black pepper, and stir until evenly combined.

5.Add a little cornstarch, and stir until evenly combined. Add a little peanut oil (this helps prevent the chicken pieces from sticking together).Put in the refrigerator for a short time (the two steps above are called marinating or dipping, which can remove the smell of the meat and add flavor, and can be used for various meats).

6. Chop the green onions, and cut the dried red chili peppers, green onions, and garlic into minced pieces.

7. Heat the oil in a pan, and add the peanuts that have been soaked in boiling water (you can remove the skin from the peanuts by shaking them in boiling water).

8. Use low heat to slowly fry the peanuts until they are cooked.

9. Make sure to constantly stir, so that the peanuts do not burn. Also, listen for the sound, and turn off the heat immediately when the cracking sound becomes loud, because when the oil temperature is too high, the peanuts will quickly darken.

8. Use a small flame to slowly cook the peanuts.

Pay attention to constantly stirring, and don't let the peanuts burn. Also, listen for the sound, and immediately turn off the heat when the "cracking" sound is loud, because the oil temperature will cause the peanuts to quickly darken.

10. Add soy sauce, white sugar, and vinegar, and add minced garlic and green onions, and add clear soup and cornstarch. This is what the senior food critics often say is a "bowl-style sauce".

11. Heat the pan and add the chicken pieces.

12. Quickly stir until it separates.13. Stir-fry for a short time to prevent overcooking.14. Pour

chili oil

or salad oil into the pan, first add Sichuan peppercorns (use a small flame) to release fragrance, then add the chopped green onions and stir-fry to release fragrance.

15. Add dried chili peppers and minced garlic, and stir-fry for a while.

16. Add the chicken pieces and stir-fry.

17. Add Doubanjiang (cut into small pieces).

18. Stir-fry until the oil turns red and fragrant, and then add cooking wine.

　　19. Add a little chicken broth, and add the pre-made sauce and stir-fry quickly until evenly combined, and add the peanuts.

20. Finally, you can add a little red chili oil, which is called "tail oil", to make the sauce bright and shiny.

Kung Pao Chicken Recipe FiveIngredients:Chicken breast (or chicken legs), Doubanjiang (fermented broad bean paste)Peanuts, dried red chili peppers, Sichuan peppercorns, cooking wine, soy sauce, green onions, cornstarchLettuce

Only add this if you want authentic Kung Pao Chicken, but you can also choose others.

Instructions:1. Cut the chicken breast into pieces, and cut the lettuce into pieces (use acarrotor other root vegetablewith a lot of water

vegetableas a substitute). Cut the dried red chili peppers into pieces, and cut the green onions into pieces.2. Sprinkle lettuce with salt evenly (this helps the lettuce absorb the flavor and maintain its crispness), and marinate the chicken in cooking wine, soy sauce, and cornstarch (sweet potato

cornstarch), a little sugar to enhance the flavor, and adjust the moisture. Don't make it too dry or too thin.Marinate for 1 minute.3. While marinating the chicken, fry the peanuts.Put peanuts in a hot pan, and stir-fry over low heat until they are golden brown.Pay attention to constantly stirring, and don't let the peanuts burn. Also, listen for the sound, and immediately turn off the heat when the "cracking" sound is loud, because the oil temperature will cause the peanuts to quickly darken.

4. Pour in oil, and heat the oil to about 80% of its temperature. Add the chicken pieces and quickly stir-fry until they are just about to change color.Also, this is the key to making the chicken tender.5. Add the dried red chili peppers and Sichuan peppercorns, and stir-fry.6. Add Doubanjiang (cut into small pieces) and stir-fry.83. This is the sound of the "cracking" when the peanuts are perfectly cooked.≦)

7. Add the lettuce and stir-fry.

90. Add the pre-made sauce and stir-fry until evenly combined.Add soy sauce (not too much, just enough for color), water starch, and sugar to enhance the flavor.92. You can also prepare the sauce in advance.You can prepare the sauce in advance for this step.

7. Serve and enjoy.▽?*)o)))

Tips:

Tips for making tender chicken: (Of course, chicken legs are more tender, but I don't want to eat skin.)It depends on your preference!)

1. Use more oil!

2. And the key is to stir-fry the chicken quickly when it's almost cooked, because it will be stir-fried with lettuce later.

3. The cooking time should not be too long, otherwise the chicken will be old.

4. You can add additives if you want.Doubanjiang already has salt, plus the lettuce also has salt.

5. You can use other vegetables as a substitute, as long as they don't release too much water.