Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics. Gongbao in kung pao chicken refers to the official position of Ding Baozhen, the founder of this dish. It is said that this dish was invented by Ding Baozhen, an official in the late Qing Dynasty. Because Ding Baozhen served as the official position of Gongbao, he got the name "kung pao chicken".
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. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts. This dish is included in many cuisines, and the raw materials and practices are different. The origin of this kung pao chicken is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine.
Matters needing attention in kung pao chicken production
1, when making kung pao chicken, put more sugar appropriately, and control the proportion of ingredients. It is recommended that you add 10g sugar, 10g vinegar and 2g salt when making kung pao chicken with 150g chicken, so that the kung pao chicken will taste better.
2. When making kung pao chicken, only onion and peanuts are used as side dishes. Do not add other dishes, and do not add cucumber. After the cucumber comes out of the water, it will affect the crispness of peanuts, and the kung pao chicken made by using only onion and peanuts will taste better.
3. When making kung pao chicken, you should choose chicken leg meat with chicken skin removed. It is not recommended that you choose chicken breast meat. Chicken leg meat is more tender and smooth than chicken breast meat, which will make the kung pao chicken taste better.
Reference to the above content: Baidu Encyclopedia-kung pao chicken