Kung pao chicken is one of the most representative dishes in Sichuan cuisine. Of course, this dish also belongs to Shandong cuisine. However, Sichuan cuisine is different from Shandong cuisine. Shandong cuisine is diced chicken with soy sauce, which tastes different from kung pao chicken in Sichuan cuisine. Kung pao chicken is red, not spicy, and the meat is crisp, which is very delicious.
What kind of meat does kung pao chicken use?
As a well-known dish in kung pao chicken, many people like to make their own diced chicken at home. Some people's diced chicken tastes not as smooth and tender as the outside, looks not as good as the outside, and tastes worse than the outside.
In fact, it's just because the wrong meat is used. Although there is a big difference between the North and the South in this dish, authentic kung pao chicken uses chicken leg meat instead of chicken breast meat. Chicken cloves made from chicken leg meat are tender and delicious, and the color is better than chicken breast meat.