Kung Pao Chicken

Kung Pao Chicken

It was created by the governor of Sichuan province named Ding Bao Zhen in Qing dynasty. He liked to eat chicken and peanuts and was fond of spicy flavor. When he was an official in Shan Dong province, he used to ask his chef to add spicy to the diced chicken with bean paste sauce. Then he created this delicacy when he was the governor of Sichuan. It was a private home cuisine at first, but was known to all later. The name Kung Pao, actually was his official title. During his career, he had integrity and made lots of contributions. The dish was named after his title in order to the memory of his invention. Many years after, the dish was cooked in many different ways due to its widely spread. When it is spread to the western countries, the people made some improvements so that it was fitted to their taste.

Kunp Pao Chicken Cooking Recipe

Ingredients (zhu liao)
Chicken breast (ji xiong pu)
Peanuts (hua sheng mi)
Green Chinese onion white (cong bai)
Marinade (yan zhi)
Selected soy sauce (sheng chou)
Cooking wine (liao jiu)
Cooking oil (shi yong you)
Starch (dian fen)
Dark soy sauce (lao chou)
Sugar (bai tang)
Mix the above ingredients with the chicken cubes. Stir thoroughly and pickle them for 15 minutes.
Spices (tiao liao)
Garlic (suan)
Ginger (jiang)
Sichuan pepper (hua jiao)
Dry red pepper (gan la jiao)
Sauce (tiao wei zhi)
Sugar (bai tang)
Starch (dian fen)
Vinegar (cu)
Water (shui)
Methods (fang fa)
Heat a wok, then add a little bit oil and stir fry the peanuts until cooked, then set aside.
Add the Sichuan pepper and dry red pepper, stir fry for a few seconds. Add the sliced garlic and ginger, stir fry for another few seconds. Add the chicken cubes and use high heat stir fry about 20 seconds.
Add the green Chinese onion white, sauce, peanuts and fast stir fry until well combined.