As for the origin of Kung Pao Chicken, it is generally believed to be related to Ding Baozhen. One theory is that Ding Baozhen was originally from Guizhou. He was a Jinshi during the Xianfeng period of the Qing Dynasty. He served as the governor of Shandong and later the governor of Sichuan. Later, he was named "Prince Shaobao" by the imperial court for his merits in guarding the border and fending off enemies. He was also known as "Ding Gongbao". Put oil in a pot, pour in minced ginger, dried chili peppers, and Sichuan peppercorns, add in diced chicken, and blanch the oil for 30 seconds. Make the sauce in a bowl, add light soy sauce, cooking wine, sugar, salt, water starch and stir evenly. Mix well with your hands and marinate for about 15 minutes to fully absorb the flavor. Making home-cooked Kung Pao Chicken, this step can be called the "lifeblood". Even a five-star chef would not have thought of it. It is very effective. Many people ignore this point, and the result is that the Kung Pao Chicken tastes much worse.

Stir-fry the diced chicken breast for one minute, then add the chopped green bamboo shoots, and continue to stir-fry. If it is heavy, add a little salt, stir-fry for one minute, then add the fried peanuts. Continue to stir-fry, then turn off the heat and remove from the pan. Home-style Kung Pao Chicken is ready and goes very well with rice. Chang Kung Pao Chicken is really delicious. Accessories: 1 teaspoon of sugar, 20 grams of pea starch, 2 green onions, 1 tablespoon of vinegar, 2 teaspoons of soy sauce, 10 grams of dried peppercorns, 2 cloves of garlic, 1 teaspoon of cooking wine, 10 grams of dried chili, 1 teaspoon of salt, 1 teaspoon of pepper , 1 piece of ginger, 1 handful of peppercorns.

Beat the chicken breast first, then cut into cubes, add 1 teaspoon of cooking wine and a little salt, stir well, add starch and mix well, marinate for 10 minutes; then add onion, ginger and garlic slices and stir-fry. Then add the diced chicken and stir-fry, turn up the heat, pour the kung pao sauce along the side of the pot; add salt, chicken essence, MSG, light soy sauce, dark soy sauce, eggs into a bowl with the diced chicken, and stir with chopsticks. Stir in one direction until the egg liquid dries up. Add a certain amount of dry starch and water and continue stirring. Repeat until the water dries up. The chicken breasts made this way are particularly tender and not sticky.

Step 5. Heat the pan with cold oil and add diced chicken. When the diced meat turns white, remove it and set aside. Pour the oil into the pot again, first add the Sichuan peppercorns and chili peppers, stir over low heat and add the onions, ginger and garlic.