This is a classic dish of Sichuan Province, western China. This dish was invented by Ding Baozhen, a Chinese official, during the first Chinese empire of the Qing Dynasty, around 220 BC. Dean loved to cook and was a very big gourmet, he had more than 10 chefs under his command. Today we know Kung Pao Chicken as a world-famous dish.
How to cook Kung Pao Chicken?
It is prepared from pieces of chicken, spicy spices, peanuts, onions and red hot Chili pepper. The ingredients include fresh ginger, you can replace it with a teaspoon of dried, spring onions, hot Sichuan pepper, you can replace it with Chili pepper, roasted peanuts, starch, soy sauce, Chinese culinary wine, we replaced it with sweet white plum wine. For cooking, we used chicken drumsticks, they are more tender than the breast.
1. Wash the chicken thigh fillet and cut into pieces for one bite.
2. Wash the spring onions and cut them into pieces 1.2 inches or 3 cm wide.
3. Peel the garlic and ginger and finely chop. Ginger can be replaced with one teaspoon of dried.
4. Cut the red chilli pepper into thin slices. Clean from seeds and partitions, otherwise it will be very acute. Be careful when working with pepper, it can damage your eyes.
5. Making the sauce: mix 2 teaspoons of corn starch, 3 teaspoons of soy sauce, 5 teaspoons of sugar, 1 teaspoon of sesame oil, 1 tablespoon of sweet white plum wine.
6. Marinate the chicken pieces in half of the sauce. Marinate for 10-15 minutes.
7.Pour 100 ml of water into the remaining sauce.
8. Heat the frying oil in a frying pan.
9. Add ginger, chilli pepper, pieces of marinated chicken, the white part of spring onions to the pan. Mix all the ingredients in a frying pan.
10. Add the remaining sauce to the pan. Cook for 10 minutes. The sauce should thicken a little.
11. Add the remaining green parts of spring onions and fried peanuts to the pan. Mix it up. Cook for another 5 minutes.
