Kung pao chicken is an old Sichuan style, which first appeared in the late Qing Dynasty. But in ancient times, it was popular all over the country This dish is also one of the dishes of China State Banquet, which is often used to receive foreign guests. Obviously, the taste of this dish is very popular The taste of kung pao chicken can be described as "unusual". Kung pao chicken tastes pure, tender and crisp, with sweetness in acid and saltiness in sweetness. It tastes like litchi, which tastes purer. It's very important to cook such a dish. I have seen many people's practices and materials are chicken breast.

As far as material selection is concerned, the first step is already wrong. Chicken breast is a "plain" piece of meat, and its meat quality is very firewood. No matter what you do, you can't be tender. If you want to make kung pao chicken tender, you should use chicken from the most commonly used place for fitness exercise, then remove the bones and then marinate it, so that the meat will be tender. Kung pao chicken is a traditional home cooking dish. The origin of this name is related to a person: Ding Baozhen, the governor of Shandong and Sichuan in Qing Dynasty, was very scientific in cooking. He called Anhui cuisine "sauce chicken" spicy cooking.

Later, this dish was changed into a dish fried with diced chicken, small peppers and peanuts. Ding Baozhen was an upright official. Before his death, the Qing Dynasty took Prince Taibao, one of the "palace treasures", as a legacy, and this dish he discovered was also called "kung pao chicken", which was also applicable to Sichuan cuisine, Anhui cuisine and Guizhou province. Kung pao chicken is a traditional dish of the Han nationality.

Kung pao chicken ingredients: chicken 200g, cucumber 400g, peanut 50g, dried pepper 10g, garlic 10g, ginger slices 5g, salt 5g, chicken essence 3g, rice wine 5g, soy sauce 5g, cassava starch and sesame oil. Operating steps: Wash chicken and add diced chicken with a thickness of 1 cm, clean cucumber and cut into diced chicken with a thickness of 1 cm, pour cooking oil into a cold pot, fry peanuts for 2 minutes, take out the pot, cool, peel the chicken, add a little salt, rice wine, soy sauce and chicken essence, evenly marinate the mixture for 15 minutes, and then take out after pickling.