Kung Pao Chicken

The”Kung Pao”type of dish，as part of the well-known Sichuan cuisine，mainly features the hot spicy and chili taste of dried hot peppers and pickly ash.

“Kung Pao”was originally an official title.How did it become a cooking technique？It is said that it has something to do with an official named Ding Baozhen，who lived in the late Qing Dynasty.Ding Baozhen had been in the official position”Shao Pao”（or Kung Pao）.When he was the governor of Sichuan，he tended tofry chicken with green peppers，which gave the dish a unique taste，with fine color and aroma.Thus people took the title”Kung Pao”as the dish name”Kung pao chicken”.

Cooks have reformed and developed this dish continuously.Nowadays，we usually soak the dry hot peppers in hot oil and then fry the hot peppers and chicken in the wok together.At last，we put in the seasonings and peanuts and fry them.This is the modern way to cook”Kung Pao Chicken”.And”Kung Pao”has become a proper name in Sichuan cuisine.

Recipe

Ingredients：

400g chicken breast

Seasoning：

100g vegetable oil，20g red dried chilies，50g peanuts，2 eggs，5g salt，5g sugar，10ml vinegar，10ml cooking wine，5g crushed garlic，5g soy sauce，20g flour，20g cornstarch-water mixture.

Directions：

Cut the red chilies into fine chips.Then cut the chicken breast into cubes 2-3 cm wide each side.Place the cubes in a bowl.Add the egg white，salt and dry cornstarch and mix well.

Heat 80g oil in a wok to hot，slippery-fry the chicken cubes to golden brown and then take them out and drain off the rest of the oil in the wok.

Put 20g oil in the wok and stir-fry the red chili and chopped garlic until they produce a strong aroma.Then put the chicken cubes in the wok and turn several times.

Put in the peanuts，soy sauce，cooking wine，sugar，vinegar，and cornstarch-water mixture，turn several times，and then dish is ready to serve.

qingquang

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