Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. Background of the dish The name kung pao beef Kung Pao comes from a court official Ding Baozhen in Qing dynasty. The hero official Ding is a foodie who especially loves stir-fried diced chicken.
During the time of being served as governor in Sichuan province, he frequently treats his guest with this dish and add dried chili peppers because People in Sichuan loves to eat hot chili. I made this world wide famous Kung Pao chicken every month. I know that it is all loved Chinese food by people around the world. The aroma bought by the combination of chili pepper flakes and Sichuan peppercorn is so fragrant. Kung Pao series dish is considered as one of the most popular one in Sichuan cuisine. For example, in this kung pao chicken, only a small amount is enough since the chicken cubes is coated with starch in the marinating process. In other veggie kung pao dishes, more cornstarch is needed to make the sauce thicker and consequently can attach to the main ingredients.
Key step of this dish is to be quick and accurate. And be quick after adding the stir frying sauce. Instructions If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife. Cut the meat into long strips and further into one bite cubes.
Transfer the chicken to a large bowl and marinating with salt, soy sauce, cooking wine and cornstarch. This helps to add a basic taste and create a protecting shell for the chicken so we can produce the tenderest chicken. Then cut the leek onion into 1cm sections, slice ginger and garlic. Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization.