I. Origin and History

The history of kung pao chicken can be traced back to the Daoguang period of the Qing Dynasty (around 1820), which was originally invented by the court chefs of the Qing Dynasty. Legend has it that a chef named Ding Baozhen created this dish, hence the name "kung pao chicken". Its unique flavor and rich taste make it unique in Sichuan cuisine.

Second, the ingredients and production process

The ingredients needed to make kung pao chicken mainly include:

Chicken breast: Chicken breast is usually diced to keep the meat tender and smooth.

Peanut: Peanut in kung pao chicken is a major feature, which provides a unique crispy taste.

Pepper: Generally, dried peppers and Chili powder are used, which gives this dish a spicy taste.

Onion, ginger and garlic: onion is cut into sections, ginger is sliced, and garlic is minced, which is used to enhance flavor and aroma.

Cooking wine, soy sauce, sugar, vinegar, starch, etc.: used for seasoning and thickening.

Three, the production process is generally divided into the following steps:

Diced chicken treatment: cut the chicken breast into diced pieces and marinate it with cooking wine, soy sauce and starch to keep the meat tender and smooth.

Stir-fried peanuts: stir-fried peanuts add crispy taste.

Stir-fried ingredients: stir-fry onion, ginger and garlic, add dried Chili and Chili powder to adjust the spicy taste.

Stir-fried diced chicken: stir-fry the pickled diced chicken until it changes color, and add the fried peanuts.

Seasoning: Add sugar, vinegar, soy sauce and other seasonings to thicken the juice.

Out of the pan: After serving, sprinkle with chopped green onion and finish in kung pao chicken.

Fourth, the characteristics of kung pao chicken

Kung pao chicken is characterized by its spicy and delicious taste. Chicken cubes are tender and smooth, peanuts are crispy, and with the hot pepper, the aroma of onion, ginger and garlic, and the unique sauce, this dish is both chewy and layered. Its taste is delicious, spicy but not dry, sweet but not greasy, sour but not astringent, and it is a classic Sichuan dish that combines hemp, spicy, fragrant, fresh and tender.