It is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and practices are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day and has become a traditional famous dish. This dish is also classified as Beijing Palace Cuisine.
Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can match the crispness of peanuts.
20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.
Kung pao chicken's name is the same everywhere, but the practice is different:
Kung pao chicken in Sichuan cuisine uses chicken breast meat. Because chicken breast meat is not easy to taste, fried chicken is easy to be tender and slippery. Before sizing, you need to beat the chicken with the back of a knife several times, or put a protein in it, so the chicken will be more tender and slippery. Crispy peanuts and dried chili festival must be used in kung pao chicken raw materials of Sichuan cuisine, and the flavor must be spicy litchi flavor. The Chili festival is fried and fragrant, highlighting the spicy taste.
The Shandong version of kung pao chicken uses more drumsticks. In order to better highlight the taste of kung pao chicken, Shandong cuisine also added diced bamboo shoots or horseshoes. Kung pao chicken's approach is similar to that of Sichuan cuisine, but it pays more attention to quick stir-frying in order to preserve the freshness of diced chicken.
Kung pao chicken in Guizhou cuisine version uses Zanba pepper, which is different from Sichuan cuisine and Shandong cuisine version. Guizhou cuisine version of kung pao chicken is salty, spicy and slightly sweet and sour. Please pay attention to the word "sour", which is one of the important signs that distinguish Guizhou cuisine from Sichuan cuisine.