Kung Pao Chicken

Kung Pao Chicken

　　 "Kung Pao Chicken" is a long-standing famous Sichuan dish, first created in the kitchen of Ding Baozhen, the Governor-General of Sichuan during the Guangxu era of the Qing Dynasty. Ding Baozhen was originally from Guizhou, a Jinshi scholar of the Xianfeng reign of the Qing Dynasty. He had served as the Governor of Shandong and later as the Governor-General of Sichuan. He had always enjoyed dishes that stir-fried spicy chili peppers with pork or chicken. It’s said that while serving in Shandong, he would ask his personal chef to prepare dishes like "sauce-braised chicken cubes," which were very much to his taste, but the dish was not yet well known at the time. Later, after being transferred to become Governor-General of Sichuan, every time he hosted guests, he would have the chef prepare chicken cubes with peanuts and tender chicken. The meat was tender and delicious, and the dish was very popular with his guests. Later, because of his meritorious service in defending the border, he was awarded the title of "Shaobao" (Junior Guardian of the Heir Apparent) by the imperial court, and people called him "Ding Shaobao." The stir-fried chicken cubes made by his family chef also came to be known as "Kung Pao Chicken," gained fame throughout the province, and gradually spread across the country.

　　　　By the end of the Qing Dynasty and the beginning of the Republic of China, as Sichuan cuisine spread to major cities across the country, "Kung Pao Chicken" also became famous nationwide and internationally, becoming one of the most renowned signature dishes of Sichuan cuisine. Ingredients: 250g chicken breast (or chicken tenderloin), 100g peanuts, 10g dried chili peppers, 10g white sugar, 10g sweet bean sauce, 500g cooked lard (about 75g used), 15g soy sauce, 2.5g salt, 5g each of ginger, garlic, and cooking wine, a small amount of egg white, vinegar, MSG, chicken broth, and chili powder, 40g starch. 　　Features: Tender chicken, crispy and fragrant peanuts, delicious taste, rich without being greasy, spicy without being harsh.

　　Key points: Stir-fry the chicken cubes in oil until just cooked and remove them immediately — tenderness is key. The sauce should be thick, coating the chicken cubes and peanuts tightly so that the flavors penetrate. (Chengdu)