The origin of Kung Pao Chicken is generally believed to have been created by Ding Baozhen, the governor of Sichuan province in the Qing Dynasty, who was a native of Niuchang Town, Zijin County, Guizhou Province. He accidentally fell into the water when he was young, coincidentally saved by a family near the bridge, and later he remembered the matter after the official, so he went to thank the family to do this dish hospitality, he ate the flavor is very good, to be promoted, which is the true origin of this dish (Zijin County Records have relevant records).　The other three legends: one says: Ding Baozhen is originally from Guizhou, Qing Xianfeng years bachelor, served as governor of Shandong, then governor of Sichuan. He has always liked to eat chili peppers and pork, chicken stir-fried dishes, it is said that when he served in Shandong, he ordered the home cook to make "sauce popping chicken" and similar dishes, very appetizing, but at that time this dish is not yet famous. After transferring to the Governor of Sichuan, every banquet, he is Gongbao chicken

Let the home cook with peanuts, dried chili peppers and tender chicken fried chicken, meat tender and flavorful, very popular with the guests. Later, because he was awarded the title of "Crown Prince Shao Bao" by the court, he was known as "Ding Gongbao", and the fried diced chicken cooked by his home cook was also known as "Gongbao Chicken Dings".　Secondly, Ding Baozhen came to Sichuan to improve the water conservancy, the people felt his virtue and offered his favorite fried diced chicken, which was called "Kung Pao Diced Chicken".　Thirdly, when Ding Baozhen was in Sichuan, he often made private visits. Once in a small restaurant to eat, eat peanuts fried with spicy chicken, asked the chef to copy, the chef to "Kung Pao Chicken" name.

Raw materials: 400 grams of chicken thigh meat, fried peanut rice 50 grams, 1 egg.

Accessories: 5 cloves of garlic, starch, 10 dried chili. Note: Ingredients can be used at your discretion.

Seasoning: 500g cooking oil (50g actual consumption), 1 tsp sesame oil, 1/2 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 tsp sugar, 1/2 tsp monosodium glutamate (MSG),

Basic Steps

1. Wash and dice the chicken, and marinate it well in the egg white, salt, and cornstarch,

2. Garlic Wash and mince,

3. Cooking oil into the pot to heat, chicken diced pan fried, fish up and drain the oil,

4. In the pot to leave a little oil, dry chili pepper fried to brown-red, then under the pepper, then under the mix of the chicken diced stir-fried scattered[1]

5. Finally, put the soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, cornstarch, sesame oil stir-fried and thickening, and finally added peanut rice stir-fried