Kung pao chicken recipe-Chinese Food-best chinese food recipes-cooking food

Kung pao chicken

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Kung pao chicken is a famous Chinese and foreign traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included. There are differences in raw materials and practices. The origin of this dish is related to the stir fried chicken with soy sauce in Shandong cuisine and the spicy chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty. A new dish, Gongbao chicken, has been formed and spread to this day. This dish is also summarized as Beijing Palace dish 2. After that, kung pao chicken also spread abroad. Kung pao chicken is made of chicken as the main ingredient, with peanuts, cucumbers, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not fierce, spicy and strong, and its meat is smooth and crispy. Because of the spicy taste, the tender chicken and the crispy peanut.

Cooking ingredients

Cooking Steps

Step1:Pat the chicken breast with the back of a knife. Dice it. Add 1 tbsp cooking wine, 1 tbsp cooking oil, 1 tbsp white pepper and 1 tbsp salt. Marinate 1 tbsp starch for 10 minutes. Mix with starch. Wash and cut the green onion into sections. Wash the dried pepper. Cut off both ends to remove the pepper seeds. Dice the cucumber. In a small bowl, soy sauce, vinegar, salt, ginger juice, sugar and cooking wine are mixed. Leave the oil in the pan. Heat the pepper and dried pepper. Stir in the small heat to make the flavor. Then put in the onion. Put in the chicken. Put in 1 tbsp cooking wine. Stir fry the chicken until it changes color. Then pour in the water starch. Finally, mix in the juices. Add the cooked peanuts. Stir fry evenly. Add starch to 5.