Kung Pao Chicken is a traditional classic dish of the Han nationality and a famous Sichuan dish.

The founder was a resident of Sichuan area, and was later improved and carried forward by Gongbao Ding Baozhen, and it has been passed down to this day.

This dish is also classified as Beijing palace cuisine.

It is cooked with Jingzi rooster chicken as the main ingredient and supplementary ingredients such as peanuts, cucumbers, and peppers.

Red but not spicy, spicy but not strong, spicy and spicy, the meat is smooth and crispy.

In 1918, Zhao Huimin, who studied at Waseda University in Japan and was the former secretary-general of Guiyang Municipal People's Political Consultative Conference, introduced Kung Pao chicken to Japan, which was highly praised by Japanese people.

Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts, it is widely welcomed by the public.

In Chinese restaurants at home and abroad (mainly Sichuan restaurants as the carrier), Kung Pao Chicken is loved and respected, and has almost become one of the pronouns of Chinese food.

Main ingredients: chicken legs, peanuts. Accessories: onions, ginger, garlic, cooking oil, dried chili peppers, peppercorns, chili noodles, cooking wine, starch, salt, rice vinegar, soy sauce, and white sugar.

Steps: 1. Prepare the required raw materials.

2. Process the peanuts first. Soak the raw peanuts in hot water. The red coating can be easily removed after ten minutes.

3. Use medium-temperature oil to fry the peanut kernels until they are brown on the outside. 4. Stir-fry the diced chicken to drain the excess oil, and let it cool for later use. The fried peanuts will become crispier when they are completely cool.

4. Remove the bones and tendons from the chicken thighs, remove excess fat from the chicken thighs, and keep part of the chicken skin on the lower legs. Remove the chicken skin on the upper thighs if it is too oily.

Use a knife to evenly cut the chicken into cross-shaped cuts to make it easier to marinate later.

5. Cut the chicken legs into cubes, add cooking wine, starch, salt, and ginger slices, pick them up a few times with your hands, and marinate for more than half an hour.

6. Slice the garlic and add it to the pot later.

Remove the green onions from the middle and cut into cubes.

7. This dish needs to be stir-fried quickly, so make a bowl of gravy with sugar, soy sauce, vinegar and cooking wine before stir-frying.

8. After the pot is hot, add oil. When the oil is hot, add Sichuan peppercorns first. After the aroma is released, turn down the heat and add the chopped chili peppers. The oil temperature should be low at this time, otherwise the chili peppers will burn and the chili peppers will turn reddish brown.

9. Add the garlic slices and stir-fry for a while. Add the diced chicken and turn up the heat. Stir-fry until dispersed. Add cooking wine and chili noodles. Stir-fry the red oil and add the prepared gravy.

10. Before serving, add the cooled peanuts and diced green onions, stir-fry a few times and set aside.

[1] Key details: Peanuts must be removed from the pot before the dishes are served, so as not to stir-fry in the pot for a long time and affect the crispiness of the peanuts.

Cut the chicken breast into cubes, add a little salt, egg white, white pepper, and cooking wine and stir evenly.

Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup, and water starch into gravy.

Cut dry red pepper into 2cm long sections.

Deep-fry the peanuts until crispy. Fry the dried red chilies and Sichuan peppercorns until brown. Stir-fry the diced chicken. Add the ginger, onion, and garlic and stir-fry evenly. Add the gravy, add the peanuts, turn twice, and serve.

Tips: This dish needs to be over high heat throughout. Don’t stir-fry the diced chicken for too long, otherwise it will become stale.

If you are not afraid of additives, it might be better to add some meat tenderizer powder, but I have not tried it. The cooking oil pickled in this recipe can be replaced with egg white, but egg white is easy to deslurry, causing floc.

Tips 1. For the Sichuan peppercorns in the ingredients, you can choose Sichuan peppercorn powder, because the step of frying Sichuan peppercorns is very dangerous, and it will get old if you are not careful, and it will splash out when it comes into contact with cold water.

Substitute Sichuan peppercorns which tastes not bad.

2. For chicken, you can choose chicken breast, but chicken legs are more delicious and tender, and the heat control is not very demanding!

But there is just no chicken breast that can be cut into pieces and look good.

3. This dish needs to be over high heat throughout the whole process. Don’t stir-fry the diced chicken for too long, otherwise it will become stale.

If you are not afraid of additives, it might be better to add some meat tenderizer powder.