Both Kung Pao Chicken and Spicy Chicken are ? wine lovers? Gourmet Sitting Home's go-to drinking dish, and are two of my favorites to make. According to my practical experience of doing kung pao chicken and spicy chicken, the difference between the two is introduced as follows:

The picture above is a typical kung pao chicken, is the use of skinned chicken thighs, rather than chicken breasts made of the color and flavor fully demonstrates the taste of Sichuan cuisine to taste long, taste more, taste, taste, taste, thick flavor characteristics. As a result of the use of dried chili peppers, peppercorns stir-fried to produce spicy sesame burnt flavor; clever use of salt, sugar and vinegar, and then take the ginger, onion and garlic of the Xin seeped into the taste, so that the dish is brownish-red color, burnt chili sweet and sour pleasant to the mouth, salty, fresh and fragrant taste, chicken tender and fresh, flowers, crispy crispy, in the sense of taste and mouth to form a distinctive soft texture effect.

It must be noted that the Kung Pao chicken because of its sweet and sour characteristics, delineated as burnt and spicy lychee flavor, different from the pot of meat slices, ringing chicken slices of the big lychee flavor. Seasoning in the amount of salt, sugar and vinegar than the key, especially with the proper salt can make its base taste enough to make sugar, vinegar and harmony, resulting in a pleasant and refreshing sweet and sour taste. If the salt is less, the bottom flavor is not enough, the sour taste out of mouth. This is the key to seasoning Kung Pao chicken.

The photo above shows a typical spicy chicken, which looks bright and colorful. The chicken used to cook the spicy chicken is made from small roosters, which are particularly tender and flavorful, and you hardly need to spit out the bones. Do spicy chicken, general chicken and chili half, first put the chicken into the pure iron smoky frying pan, turn over a few times like a storm, to be almost cooked when then poured into the vinegar and soy sauce a choking, and then the dai fennel, peppercorns, ginger, salt, monosodium glutamate, coriander, and other condiments to join, and finally the chili pepper into a put and stir some that is made. When you eat spicy chicken, you have to use chopsticks to turn over the mountain of chili peppers in order to find the colorful and flavorful chicken meat. A whole chicken is put in, but it is buried in chili peppers. buried by the chili peppers. This is not because of the lack of chicken and cut corners, it is because this dish, chili peppers and chicken are equal in importance, and you can't have one without the other. A piece of chicken has been over the oil, but still tender and juicy, do not feel too dry or greasy, the more you eat the stronger the flavor, the wonderful taste is unforgettable.