Kung Pao Chicken

Kung Pao Chicken is a famous traditional dish that is famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the sauce-stuffed chicken in Shandong cuisine, and the spicy chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, governor of Shandong and Sichuan governor of the Qing Dynasty, and formed a new dish-Gongbao chicken. It has been passed down to this day, and this dish has also been classified as a Beijing court dish. Later, Kung Pao Chicken also spread abroad.

Kung Pao Chicken is cooked with chicken as the main ingredient and supplemented with peanuts, chili and other auxiliary ingredients. Red but not spicy, spicy but not fierce, strong spicy flavor, smooth and crispy meat. Due to its spicy taste, the tenderness of chicken and the crispness of peanuts.

In September 2018, it was rated as the “Chinese cuisine” among the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.

Kung Pao Chicken is characterized by sweetness in spicy and spicyness in sweetness. The tenderness of chicken and the crispness of peanuts, the mouth is spicy and crispy, red but not spicy, spicy but not strong, and the meat is smooth and crisp.
After the kung pao chicken is imported, the tip of the tongue feels slightly numb and lightly spicy, and then it is sweet to the taste buds, and there will be some “sour and sour” feeling when chewing, the chicken under the hot, spicy, sour and sweet package , Spring onion, peanuts make people want to stop.
The names of Kung Pao Chickens everywhere are the same, but the methods are different:
The Sichuan version of Kung Pao Chicken uses chicken breasts. Because the chicken breasts are not easy to taste, the chicken is easy to be tender and not tender. You need to beat the chicken with the back of a knife a few times before sizing the flavor, or put in one Egg white, this chicken will be more tender and smooth. The Sichuan version of Kung Pao Chicken must use shortcrusted peanuts and dried chili knots, and the flavor must be spicy lychee. The chili festival is deep-fried and fragrant, highlighting the spicy flavor.
The Shandong cuisine version of Kung Pao Chicken uses more chicken thighs. In order to better highlight the taste of Kung Pao chicken, Shandong cuisine also adds diced bamboo shoots or diced horseshoe. The practice of Kung Pao Chicken is roughly the same as that of Sichuan cuisine, but more attention is paid to stir-frying, in order to preserve the freshness of the chicken.
The Guizhou version of Kung Pao Chicken uses Caba Chili, which is different from the Sichuan and Shandong versions. The Guizhou version of Kung Pao Chicken is salty and spicy, which is slightly sweet and sour. Please pay attention to the word “sour”. Hot and sour is one of the important signs that distinguish Guizhou cuisine from Sichuan cuisine.