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The difference between Kung Pao Chicken and Kung Pao Chicken

The difference between Kung Pao Chicken and Kung Pao Chicken lies in the differences in ingredients, taste, cooking methods, etc.

The main ingredients of Kung Pao Chicken are diced chicken, peanuts, chili peppers, onions, ginger, and garlic, while the main ingredients of Kung Pao Chicken are diced chicken, peanuts, green peppers, and dried chili peppers. Kung Pao Chicken tastes sweet, sour and spicy, while Kung Pao Chicken tastes salty, slightly sour and spicy.

Kung Pao Chicken is mainly marinated with cooking wine and starch for a period of time, then fried in an oil pan, and then fried in another pan with peanuts, chili peppers, onions, ginger and garlic. , and finally mix the diced chicken and fried ingredients together and stir-fry until cooked; for Kung Pao chicken, marinate the diced chicken with cooking wine and starch for a period of time, then put it into an oil pan for frying, and then put it into another pot. Saute peanuts, green pepper and dried chili until fragrant. Finally, mix the diced chicken and fried ingredients and stir-fry until cooked.

The origin of Kung Pao Chicken is in the Qing Dynasty. It is a dish created by the imperial chef of the Qing Dynasty. The origin of Kung Pao Chicken is more complicated. It is said that it originated from the folk cuisine of Jinjiang people and was later brought to Sichuan cuisine. Throughout the country, it has gradually become a famous Chinese delicacy.

Notes on making Kung Pao Chicken

1. Choice of chicken: Choose chicken breast or chicken legs. The meat is fresh and tender and has no peculiar smell. It is best to use organic chicken to avoid the eating process. affected by harmful substances.

2. Dice processing: Cut the chicken into uniformly sized dices. The size is generally determined according to personal taste and use.

3. Marinate chicken: Add the cut chicken to the marinade and marinate. The marinade generally includes salt, cooking wine, starch, soy sauce, etc. The marinating time is usually 15-20 minutes.

4. Stir-frying heat: The heat for stir-frying Kung Pao Chicken needs to be moderate. Generally, sauté the onion and ginger first, then pour the chicken into the pot and stir-fry. The stir-frying time is usually 3-5 Fry for about a minute until the chicken changes color and is slightly browned on the outside.