Kung pao chicken, also called Kung Pao Chicken, was invented by Ding Baozhen. It is said that Ding Baozhen has a good knowledge of cooking, and likes to eat chicken and peanuts, especially spicy food. When he was governor of Sichuan, he created a delicious dish which was made of diced chicken, red pepper and peanuts. This dish was originally Ding Jia's "private kitchen", but later it became more and more widely known.
The so-called "Gong Bao" is actually the honorary title of Ding Baozhen. In recognition of his achievements, the Qing court posthumously presented the "Prince Taibao". "Prince Taibao" is one of the "palace treasures", so the dish he invented was named "kung pao chicken", which is also a memorial to him.
Times have changed. Many people don't know what "Gong Bao" is, so they take it for granted that "kung pao chicken" is written as "Kung Pao Chicken". Although it is a word difference, it has changed the original intention of commemorating Ding Baozhen.
Characteristics of kung pao chicken in Different Regions:
1, kung pao chicken in Sichuan cuisine uses chicken breast. Because chicken breast is not easy to taste, the fried chicken is easy to be tender and slippery. Before sizing, it is necessary to beat the chicken with the back of a knife several times, or add protein, so that the chicken will be more tender and slippery.
2, Sichuan version of kung pao chicken raw materials must use crispy peanuts and dried Chili Festival, the flavor must be spicy litchi flavor. The Chili festival is fried and fragrant, highlighting the spicy taste.
3. kung pao chicken in Shandong cuisine version uses more drumsticks. In order to better highlight the taste of kung pao chicken, Shandong cuisine also added diced bamboo shoots or horseshoes. Kung pao chicken's approach is similar to that of Sichuan cuisine, but it pays more attention to quick stir-frying in order to preserve the freshness of diced chicken.
4. kung pao chicken in Guizhou cuisine version uses Ciba pepper, which is different from Sichuan cuisine and Shandong cuisine version. Guizhou cuisine version of kung pao chicken is salty, spicy and slightly sweet and sour. Please pay attention to the word "sour", which is one of the important signs that distinguish Guizhou cuisine from Sichuan cuisine.