KUNG PAO CHINESE RESTAURANT RECIPES

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KUNG PAO CHICKEN RECIPE - SIMPLE CHINESE FOOD



Kung Pao Chicken recipe - Simple Chinese Food image

Kung Pao Chicken is a delicious delicacy made by frying chicken, red pepper, and peanuts. It has a comfortable taste and is suitable for all ages. I have always felt that Kung Pao Chicken is the most legendary dish. There are still people arguing about whether the name of the dish is "Kong Pao Chicken" or "Kong Pao Chicken"? Are "Kong Pao Chicken" and "Kong Pao Chicken" one dish or two dishes? It is even more traceable whether "Kung Pao Chicken" is Sichuan, Shandong or Guizhou cuisine?

According to the naming method of general dishes, the name will include the cooking method of the dish, which is easy to understand and easy to spread. Some people say that "gong bang" is a cooking method of Shandong cuisine, similar to stir-fry. In Shandong cuisine, not only chicken can be "gong bang", but shrimp, fish, pork, ribs, etc. can all be "gong bang". So, Kung Pao Chicken is a Shandong dish. For those who love Sichuan cuisine, it is more accepted that Gongbao chicken was created by Ding Baozhen, governor of Shandong and Sichuan governor of the Qing Dynasty. When he was an official in Shandong, he ordered his family chef to improve Shandong cuisine "sauce fried chicken" into spicy stir-fry. Later, when the governor of Sichuan took office, this dish was promoted to commemorate Ding Baozhen, hence the name "Kong Bao Chicken", which is Ding Baozhen's honorary official title. It is also said that according to the origin of the Gongbao chicken, it can be seen that it is Ding Baozhen’s "private kitchen", and Ding Baozhen is an authentic Guizhouese. The recipe of this dish is also authentic Guizhou flavor, so it is Guizhou cuisine.

After Kung Pao Chicken was spread to the West, Westerners also made some improvements according to their own tastes, making it a "Western Kung Pao Chicken" that fits Western tastes. Relevant domestic institutions have also unified the English translation of Kung Pao Chicken: kung pao chicken, in which chicken is a free translation, and Kung Pao is a transliteration. Those who like American dramas will notice that the translated name "kung pao chicken" has often appeared in Americans' daily lives. In a Chinese restaurant in Chinatown in the United States, we have eaten this dish. It may be because American chicken is cheap and good. The amount of chicken in the dish is very large. The chef seems to want to match the taste of Americans as much as possible, and its sweet and sour taste is greater than Spicy, but I have to say that this is the most restored Chinese dish we have eaten in the United States.

In fact, whether Sichuan cuisine, Shandong cuisine or Guizhou cuisine, a dish can be spread so widely, the most important thing is the acceptance of this dish among diners. Although Sichuan cuisine has a strong spicy flavor, Shandong cuisine is sweet, sour, spicy and crispy. Guizhou cuisine The medium salty and spicy slightly sweet and sour, or the Kung Pao chicken that has almost no spicy taste in Chinatown restaurants, is nothing more than adjusting to local conditions and local flavors. The essence of its freshness and crispness is still included. The cooking is simple and easy to cook. The popularity is unquestionable for all ages.

Provided by Tail's Kitchen

Total Time 5 minutes

Yield 3

Number Of Ingredients 12

250 grams Chicken breast
50 grams Peanuts (fried)
25 grams ginger
25 grams garlic
6 pieces Dried chili
20 capsules pepper
15 grams very light blue
4 grams salt
25 grams Soy sauce
5 grams Vinegar
5 grams Sugar
Right amount Water starch

Steps:

  • Dice chicken, add 2 grams of salt, 5 grams of soy sauce, appropriate amount of water starch, and mix well. 2 grams of salt, 20 grams of soy sauce, 5 grams of vinegar, 5 grams of sugar, water and soybean powder, mix into a sauce for later use
  • Heat the pan with cold oil over high heat, add the diced chicken and stir-fry, set aside
  • Put an appropriate amount of oil in the oil pan, add the sliced chili, and stir-fry the pepper, then add the ginger, onion, garlic and fry to get a fragrance
  • Add the diced chicken and stir-fry evenly, thicken the sauce with the pre-mixed sauce
  • Deep-fried peanuts, stir-fry evenly, and put on the pan

KUNG PAO CHICKEN RECIPE - SIMPLE CHINESE FOOD



Kung Pao Chicken recipe - Simple Chinese Food image

Kung Pao Chicken is a delicious delicacy made by frying chicken, red pepper, and peanuts. It has a comfortable taste and is suitable for all ages. I have always felt that Kung Pao Chicken is the most legendary dish. There are still people arguing about whether the name of the dish is "Kong Pao Chicken" or "Kong Pao Chicken"? Are "Kong Pao Chicken" and "Kong Pao Chicken" one dish or two dishes? It is even more traceable whether "Kung Pao Chicken" is Sichuan, Shandong or Guizhou cuisine?

According to the naming method of general dishes, the name will include the cooking method of the dish, which is easy to understand and easy to spread. Some people say that "gong bang" is a cooking method of Shandong cuisine, similar to stir-fry. In Shandong cuisine, not only chicken can be "gong bang", but shrimp, fish, pork, ribs, etc. can all be "gong bang". So, Kung Pao Chicken is a Shandong dish. For those who love Sichuan cuisine, it is more accepted that Gongbao chicken was created by Ding Baozhen, governor of Shandong and Sichuan governor of the Qing Dynasty. When he was an official in Shandong, he ordered his family chef to improve Shandong cuisine "sauce fried chicken" into spicy stir-fry. Later, when the governor of Sichuan took office, this dish was promoted to commemorate Ding Baozhen, hence the name "Kong Bao Chicken", which is Ding Baozhen's honorary official title. It is also said that according to the origin of the Gongbao chicken, it can be seen that it is Ding Baozhen’s "private kitchen", and Ding Baozhen is an authentic Guizhouese. The recipe of this dish is also authentic Guizhou flavor, so it is Guizhou cuisine.

After Kung Pao Chicken was spread to the West, Westerners also made some improvements according to their own tastes, making it a "Western Kung Pao Chicken" that fits Western tastes. Relevant domestic institutions have also unified the English translation of Kung Pao Chicken: kung pao chicken, in which chicken is a free translation, and Kung Pao is a transliteration. Those who like American dramas will notice that the translated name "kung pao chicken" has often appeared in Americans' daily lives. In a Chinese restaurant in Chinatown in the United States, we have eaten this dish. It may be because American chicken is cheap and good. The amount of chicken in the dish is very large. The chef seems to want to match the taste of Americans as much as possible, and its sweet and sour taste is greater than Spicy, but I have to say that this is the most restored Chinese dish we have eaten in the United States.

In fact, whether Sichuan cuisine, Shandong cuisine or Guizhou cuisine, a dish can be spread so widely, the most important thing is the acceptance of this dish among diners. Although Sichuan cuisine has a strong spicy flavor, Shandong cuisine is sweet, sour, spicy and crispy. Guizhou cuisine The medium salty and spicy slightly sweet and sour, or the Kung Pao chicken that has almost no spicy taste in Chinatown restaurants, is nothing more than adjusting to local conditions and local flavors. The essence of its freshness and crispness is still included. The cooking is simple and easy to cook. The popularity is unquestionable for all ages.

Provided by Tail's Kitchen

Total Time 5 minutes

Yield 3

Number Of Ingredients 12

250 grams Chicken breast
50 grams Peanuts (fried)
25 grams ginger
25 grams garlic
6 pieces Dried chili
20 capsules pepper
15 grams very light blue
4 grams salt
25 grams Soy sauce
5 grams Vinegar
5 grams Sugar
Right amount Water starch

Steps:

  • Dice chicken, add 2 grams of salt, 5 grams of soy sauce, appropriate amount of water starch, and mix well. 2 grams of salt, 20 grams of soy sauce, 5 grams of vinegar, 5 grams of sugar, water and soybean powder, mix into a sauce for later use
  • Heat the pan with cold oil over high heat, add the diced chicken and stir-fry, set aside
  • Put an appropriate amount of oil in the oil pan, add the sliced chili, and stir-fry the pepper, then add the ginger, onion, garlic and fry to get a fragrance
  • Add the diced chicken and stir-fry evenly, thicken the sauce with the pre-mixed sauce
  • Deep-fried peanuts, stir-fry evenly, and put on the pan

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