The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish was also listed as a Beijing court delicacy, and then kung pao chicken spread abroad. There are sweet and spicy ones. The chicken is tender and crisp, with peanuts. The entrance is spicy and crispy, red but not spicy, spicy but not dry, and the meat is smooth and crisp. Only the Guizhou version of kung pao chicken is salty, spicy and slightly sour, which is one of the important signs that distinguish Guizhou cuisine from Sichuan cuisine.
Chicken always blurts out. Later, I heard from foodie experts that the real entrance of kung pao chicken should not only be sour and sweet, but also salty and fragrant, with a slightly sour and spicy aftertaste. This kind of kung pao chicken is authentic. Because of regional differences and different tastes, the degree of bitterness, sweetness and saltiness is naturally different. Whoever cooks knows, it's difficult to adjust. So if you are not a chef in a restaurant, you can do anything you like. Put cold oil in a hot pot, slide the diced chicken until cooked, pour it into a colander, add pepper, onion column, ginger slice, garlic slice and dried pepper into the pot, and add the diced chicken to stir fry. Pour in a bowl of juice (cooking wine, soy sauce, balsamic vinegar, sugar, chicken essence, pepper, soy sauce, water starch), stir fry again, add peel and stir fry until cooked. Kung pao chicken is finished.
The taste of kung pao chicken is sweet, sour and spicy, and the ratio of sweet and sour is 1:2. The most important step in frying kung pao chicken is to mix sugar and vinegar. I think vinegar is also very important. Don't put old vinegar and white vinegar.