As for the origin of kung pao chicken, it is generally believed that it is related to Ding Baozhen. There are three kinds of legends: First, Ding Baozhen was originally from Guizhou, and was a scholar in Xianfeng period of Qing Dynasty. He was once the governor of Shandong and then the governor of Sichuan. He always likes to eat Chili, pork and chicken stir-fried dishes. It is said that when he was in Shandong, he ordered his chef to make "Fried Chicken with Sauce" and other dishes, which was very appetizing, but it was not famous at that time. After being transferred to the governor of Sichuan, he asked the chef to stir-fry diced chicken with peanuts, dried peppers and tender chicken every time he met a banquet guest. The meat was tender and delicious, and it was very popular with the guests. Later, he was named "Prince Shaobao" by the imperial court because of his meritorious service in guarding the border and defending the enemy, and was called "Ding Gongbao". The fried diced chicken cooked by his chef was also called "kung pao chicken". Two said: Ding Baozhen came to Sichuan to build water conservancy projects, and the people felt their virtue, offering his favorite fried diced chicken, named "kung pao chicken". When Ding Baozhen was in Sichuan, he often visited incognito. Once I ate in a small restaurant, I got chili pepper diced chicken fried with peanuts, which was called imitation by the chef, who named it "kung pao chicken". In addition, it is also said that this dish originated from the famous figure Zuo Zongtang. It is said that Zuo Zongtang likes to eat the chicken cooked for him by the chef, and the way to do it is to cut the chicken into cubes and fry it with peanuts, diced bamboo shoots, fungus and other ingredients. In Qing Dynasty, the governor had the titles of Gong Bao and Shao Bao, and because Zuo Zongtang was a former governor, he was called Zuo Gong Bao, so people called this dish kung pao chicken.

Supplement:

Because of its wide spread, kung pao chicken has done a lot in various places. Method 1: 900 grams of boneless chicken breast (it is said that chicken leg meat was commonly used before, because chicken leg meat is more tender than chicken breast), 40 grams of dried red pepper and 75 grams of fried peanuts. Ingredients: 2 tbsps of pepper, 2 shallots (cut into sections), 2 tbsps of protein 1 piece, 2 tbsps of white powder, 2 tbsps of soy sauce, 0/teaspoon of rice wine 1 4 teaspoon of minced garlic, 0/teaspoon of sesame oil 1 teaspoon of sugar, and half a teaspoon of white vinegar/kloc. Production process: 1. First, mix one egg white, half a teaspoon of salt and 2 tablespoons of white powder evenly, and make it into a "marinade" for later use. Then use soy sauce 1 tsp, rice wine 1 tsp, powdered water 1 tsp, sugar 1 2 tsp, salt14 tsp, sauce-colored and white vinegar1tsp, sesame oil 2 tsp, sesame oil 2 tsp. 2. Cut the chicken breast into cubes about 1 cm. Stir the diced chicken with "marinade" and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot and fry it for half a minute with high fire. Be careful not to fry the diced chicken for too long, so as not to fry the chicken too old. After the chicken is fried until it changes color, take it out and drain the oil for later use. Leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into the pot, stir-fry them with low fire, and then add the pepper particles and onion segments to saute them. After sauté ing, put the diced chicken in the pot again, stir-fry it for a while with high fire, then pour in the "comprehensive seasoning" and continue to stir-fry. 4. Finally, add peanuts, stir-fry for a few times, and you can start the pot. Features: Guizhou famous dish, with golden color, fresh and tender chicken, crispy peanuts, salty and spicy, slightly sweet and sour. This dish was created in Qing Dynasty.

Supplement:

Method 2 Ingredients: 300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup and 80 grams of peanut oil. Cooking method: Dice chicken breast, add soy sauce, refined salt and cooking wine, and mix well with water and bean powder. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into a sauce. Cut the dried red pepper into 2 cm long sections. Deep-fry peanuts until they are brown-red. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn them over twice and serve. Production process: 1. Buy chicken legs and cut the meat into dices. 2. Wash the meat after cutting, add a little salt, pepper and yellow wine, and grab it evenly by hand. 3. put a little starch and grab it evenly with your hands. 4. Leave it for a while (this method is called pickling or sizing, which can deodorize and taste the meat, and is suitable for all kinds of meat). 5. Pour the oil into the pot. 6. Put the diced chicken into the pot, fry for a while and take it out. 7. Pour Chili oil (or salad oil) into the pot. 8. Add pepper and pepper (low heat). 9. Add onions, ginger slices and garlic slices and stir-fry for a while. 10. Add the diced chicken. 1 1. Add wine and soy sauce (color). 12. Add a little chicken soup. 13. Add a little salt, chicken essence, more sugar, and a little vinegar (this dish tastes slightly sour and sweet). 14. Add a little starch and add fried peanuts. 15. Add pepper and sesame oil and take out the pot.