Kung Pao Chicken is a well-know traditional dish, which is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine.
Kung Pao Chicken a famous traditional dish. It is included in Shandong, Szechuan and Guizhou cuisines, which differ in their ingredients and practices. The origin of this dish is related to the diced chicken with sauce in Shandong cuisine and the diced chicken with spicy bean curd in Guizhou cuisine, which was later improved and developed by Baozhen Ding, the governor of Shandong and the governor of Szechuan in the Qing Dynasty, resulting in a new dish, Kung Pao Chicken, which has been handed down to the present day, this meal is indeed regarded a Beijing court delicacy.
Do you think you've ever had authentic kung pao chicken? If you're not sure just take a look at the following article.
In the 19th century, the late Qing Dynasty, Shandong governor Baozhen Ding was promoted to the Governor of Szechuan , and after arriving in Chengdu, he created his own private dish, Kung Pao Chicken, by adding red pepper to the main ingredients of the "sauce popping chicken" (diced chicken and peanuts).
Because Baozhen Ding was the young protector of the East Palace, he was called "Ding Gongbao", and his surname Ding literally means "small cube", which is why this dish was called "Kungbao Chicken".
- Szechuan cuisine of Kung Pao chicken uses chicken breasts. As chicken breasts are not easily tasty and less tender when stir-fried, you need to pat the chicken with the back of a knife a few times or put in an egg white before typically mixed with a prepared marinade. Cooking wine is used to improve flavor in the marinade. The Szechuan chilis and Szechuan peppercorns ( used to balance the heat of the chilis.) should be added. The Szechuan version of kung pao chicken must use crispy peanut and dried chilies in the ingredients, and the taste should be a spicy lychee type. The chilies are fried to highlight the spicy flavor.
- Shandong cuisine of kung pao chicken is more often served with chicken legs. To bring out the taste of Kung Pao chicken, diced bamboo shoots or Chinese water chestnut are also added. Kung Pao chicken is prepared in much the same way as Szechuan cuisine, but with more emphasis on stir-frying to retain the tenderness of the chicken. However, the sauce is very much used in Shandong cuisine, they hot oil-boiled sauce, stir-fried over high heat, enjoy the richness of the sauce, the tenderness of the diced chicken and the crispness of the bamboo shoots.
- Guizhou cuisine of Kung Pao Chicken Not only do not put peanuts, but also do not use dried chili, instead, uses Guizhou chilies(ciba fermented chili paste), unlike the Szechuan and Shandong versions. The Guizhou version of Kung Pao Chicken is salty, spicy, and slightly sweet and sour, please note the word "sour", which is one of the important signs that distinguish Guizhou cuisine from Szechuan cuisine. One more difference, Guizhou chicken pieces are bigger and usually with skins. Guizhou version should put a large quantity of the Guizhou chilies fried in the wok until the oil is stained. The chicken is then stir-fried in the resulting sauce with garlic, ginger, and green garlic or green onion.
After Kung Pao chicken was introduced to northern and northeastern China, cucumbers or carrots were added to adjust the original spicy taste, but the water content of the vegetables also made the dish taste completely different.
- Chicken leg 1pc
- Cooked peanut 60g
- Ginger 15g
- Garlic 15g
- Dried chili 10g
- Vinegar 33g
- Onion Half
- Oil 55g
- Salt 2g
- Sugar 21g
- Soy sauce 20g
- Chinese cooking wine 5g
- Cornstarch 10g
- Water 10g
- Dark soy sauce 5g
- Wash the chicken thighs and remove the bones then cut them into small pieces.
- Then add salt, sugar, soy sauce, cooking wine, water, starch, and mix well
- Then pour in the oil, mix again and marinate for 20 minutes
- Heat oil in a wok, add peanuts when the oil is hot, stir-fry over low heat for 10 minutes, remove and set aside
- Pour oil into the wok, Temperature of the oil is around 150 degrees, add the marinated chicken, quickly stir-fried until the surface of the diced chicken browning, fish out and set aside
- Kung Pao chicken sauce: add vinegar, sugar, salt, wine, soy sauce, soy sauce, cornstarch and mix well.
- Wok left in the bottom of the oil, add ginger, green onions, pepper, dry red pepper, stir-fry, add diced chicken, quickly stir-fried well, add the seasoned Kung Pao chicken sauce, turn the heat quickly stir-fried 10 seconds
- Then put in the peanut, quickly stir-fried evenly, then it is ready!
- when fried peanuts to high heat to heat the oil first, and then into the peanuts off low heat, so that the frying is faster.
- the chicken marinade step can not be less, many families feel that their own Kung Pao chicken is not as good as the hotel did in this, marinated for a little longer, will be very tasty.
© 2021 delicacylandscape