Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

Extended data:

The origin of kung pao chicken is related to diced chicken with soy sauce in Shandong cuisine and diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.

Nutritional value of kung pao chicken.

Kung pao chicken is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins and carbohydrates, and has the effects of warming the middle warmer, invigorating qi, nourishing the five internal organs, strengthening the spleen and stomach, and strengthening bones and muscles. Eating it can nourish the body, stimulate appetite, promote human health and enhance the body's resistance.

Reference: Baidu Encyclopedia-kung pao chicken