Kung Pao Chicken is a Sichuan dish that we are all familiar with. It is said that Kung Pao Chicken was created by Qing Dynasty Shandong Governor and Sichuan Governor Ding Baozhen. He has done a lot of research on cooking and likes to eat chicken and peanuts. He especially likes spicy food. When he was an official in Shandong, he ordered his kitchen chef to improve the Lu cuisine “boiled chicken with sauce” for spicy stir-fry, creating a delicious dish composed of chicken, red pepper and peanuts. This Chinese dish was originally the official’s private dish, but later it became well-known and became known as the Kung Pao Chicken.
This Chinese dish has a bright red color, tender chicken, peanuts crispy, salty and spicy at the entrance, sweet and sour aftertaste, It is a good appetizer and good Chinese food on the festive table.
Cooking Steps:
1. Prepare the ingredients needed for Kung Pao Chicken, and remove the fascia from the chicken breast. It is best to fry the peanuts in advance and set aside.
2. Pat the chicken breast with the back of the knife to relax the chicken so that the chicken can taste better. Then cut the chicken into diced, add half teaspoon white pepper, 1 tablespoon of cooking wine, a little salt, 1 tablespoon of starch, 1 tablespoon of oil and mix well, marinate 5-10 minutes. I added oil to make the chicken tender and smooth, and it is not easy to stick to the pan when frying.
3. Cut the dried chili into segments, without chili seeds. Dice cucumbers, chopped green onions, minced ginger, and sliced garlic. Next, adjust the sauce, take a small bowl, add 1 tablespoon light soy sauce, half tablespoon thick soy sauce, 2 tablespoons sugar, 2 tablespoons vinegar, half tablespoon cooking wine, half teaspoon white pepper, the remaining 1 tablespoon starch, a little salt, 4 tablespoons of water, mix well.
4. Add oil to the pot, stir-fry the chicken until the color turns white, set aside.
5. Add peppercorns and stir-fry until slightly charred, remove and throw away the peppercorns. Then add the dried chili segments, chopped green onions, minced ginger, garlic, and stir-fry for a while.
6. Add diced cucumber and stir-fry for half a minute.
7. Pour in the fried chicken and stir-fry evenly.
8. Finally, add peanuts, pour the prepared sauce and stir well over high heat.
Tips:
The sauce I made is not particularly sour and sweet. This Chinese food is mainly salty and fresh, with a slightly sour and sweet taste.
About Kung Pao Chicken Benefits
Kung Pao Chicken is nutritious and has a nourishing and nourishing effect. Chinese food Kung Pao Chicken is rich in nutrients such as protein, vitamins and carbohydrates, which improves appetite, promotes human health, and enhances the body’s resistance. The proportion of protein in chicken is very high, and the digestibility is high, which is easily absorbed by the body. Has the effect of strengthening physical strength and strengthening the body. Chicken meat contains phospholipids that have an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of the Chinese.
Chicken meat has a good therapeutic effect on malnutrition, fatigue, irregular menstruation, anemia, and weakness. Chinese medicine also believes that chicken has the effects of strengthening the spleen and stomach, activating blood vessels and strengthening muscles and bones.
Peanuts are also rich in nutrients such as protein, unsaturated fatty acids, vitamin E, calcium, magnesium, and zinc. They have the effects of enhancing memory, anti-aging, preventing cardiovascular and cerebrovascular diseases, and reducing the incidence of intestinal cancer. But peanuts should not be eaten too much after being fried.
Kung Pao Chicken Recipe Healthy | Spicy Diced Chicken China Food
Ingredients
- 300 g chicken breast
- half a cucumber
- 1 small bowl of fried peanuts
- 10 dried chili peppers
- moderate oil and salt
- green onions
- 1 piece of ginger
- 2 cloves of garlic
- 1 tbsp light soy sauce
- ½ tbsp thick soy sauce
- 2 tbsp sugar
- 2 tbsp vinegar
- 1 tbsp cooking wine
- 1 tsp white pepper powder
- 2 tbsp tarch
- 20 peppercorns
- 4 tbsp water
Instructions
- Prepare the ingredients needed for Kung Pao Chicken, and remove the fascia from the chicken breast. It is best to fry the peanuts in advance and set aside.
- Pat the chicken breast with the back of the knife to relax the chicken so that the chicken can taste better. Then cut the chicken into diced, add half teaspoon white pepper, 1 tablespoon of cooking wine, a little salt, 1 tablespoon of starch, 1 tablespoon of oil and mix well, marinate 5-10 minutes. I added oil to make the chicken tender and smooth, and it is not easy to stick to the pan when frying.
- Cut the dried chili into segments, without chili seeds. Dice cucumbers, chopped green onions, minced ginger, and sliced garlic. Next, adjust the sauce, take a small bowl, add 1 tablespoon light soy sauce, half tablespoon thick soy sauce, 2 tablespoons sugar, 2 tablespoons vinegar, half tablespoon cooking wine, half teaspoon white pepper, the remaining 1 tablespoon starch, a little salt, 4 tablespoons of water, mix well.
- Add oil to the pot, stir-fry the chicken until the color turns white, set aside.
- Add peppercorns and stir-fry until slightly charred, remove and throw away the peppercorns. Then add the dried chili segments, chopped green onions, minced ginger, garlic, and stir-fry for a while.
- Add diced cucumber and stir-fry for half a minute.
- Pour in the fried chicken and stir-fry evenly.
- Finally, add peanuts, pour the prepared sauce and stir well over high heat.
Notes
Also Read: Yummy Cold Chicken Legs | Chinese Style Chicken Salad Recipe
