Kung Pao Chicken
Kung Pao Chicken is said to have been created by Ding Baozhen, the governor of Shandong and later the governor of Sichuan during the Qing Dynasty. Due to his outstanding political achievements, he was awarded the honorary title of 'Taizi Taibao,' which is one of the meanings of 'Kung Pao.' Later, this dish spread overseas and became widely popular, even appearing frequently in American TV shows like 'Friends' and 'The Big Bang Theory.' Although it has been modified, it can be said that wherever there are Chinese people, there is Kung Pao Chicken. As a home-style delicacy, its seasoning is not easy to master. It belongs to the lychee and spicy flavor profile, with a taste that is slightly spicy, sour, and sweet. Therefore, ingredients like broad bean paste, vinegar, and sugar are essential. Crispy roasted peanuts and fragrant scallions are also standard additions, resulting in a home-style dish that is rich in flavor with tender and crispy meat.
Ingredients
Steps
First, debone the cleaned chicken thigh and cut it into small cubes.
Next, marinate. Add egg white, cooking wine, salt, and sugar to the chicken cubes, mix well, then add a little starch and stir. Finally, add a little oil, mix well, and let it sit for 15-20 minutes.
Next, mix the sauce: Take a small bowl, pour in clear soup, cooking wine, dark soy sauce, and sugar, stir well, and set aside.
Heat the pan, add oil, and when the oil is hot and smoking, add the chicken cubes and stir-fry until cooked. Remove the cooked chicken cubes and set aside.
Then, heat the pan again, add oil, and stir-fry dried chili, a few fresh Erjingtiao chili segments, and scallion (white part) until fragrant.
Add broad bean paste and minced garlic, continue to stir-fry. When the broad bean paste is fragrant, pour in the previously mixed sauce, then add a little water starch to thicken.
Finally, add the chicken cubes and stir-fry until the sauce fully coats the chicken. Drizzle with a little aromatic vinegar, sprinkle with peeled roasted peanuts, and add a little sesame oil. Turn off the heat.
The dish is ready to be served on a plate.