Kung Pao Chicken 宫保鸡丁

Kung Pao Chicken is a famous Sichuan dish in China ，It is composed of chicken, peanuts, and hot pepper as the ingredients.
It also belongs to Lu Cuisine and GuiZhou Cuisine . There are differences in raw materials and practice compare with SiChuang's.
It originated in Diced Chicken In Bean Sauce of ShanDong. and were linked to Diced Chicken With Green Pepper of GuiZhou, later it was improved and developed by DingBaoZhen who was a governor of SiChuang and ShanDong in QingDynasty and formed a new dish ---Kung Pao Chicken and still exists.

This dish is red but not spicy. Tender chicken and fried crispy peanuts taste very delicious.

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Ingredients:

• chicken leg
• dried red chili pepper whole
• oil
• SiChuang peppercorns
• peanuts
• 3 cloves of garlic

Ingredients to marinate:

• soy sauce 1 tsp
• cooking wine 1 tsp
• cold water 2 tsp
• egg one small
• vegetable oil 1 tsp
• cornstarch 2 tsp

Ingredients to fry

• dark soy sauce 1 tsp
• light soy sauce 2 tsp
• vinegar 1 tsp
• chicken soup 1 tsp
• sugar 1 tsp
• salt 1/2 tsp
• cornstarch 1/2 tsp

Ingredients:

1 wash the chicken leg ,drain it and remove the bone .cut it into small cubes.put it in a large bowl.

prepare another bowl ,add in soy sauce, cooking wine, rice wine,cold water, eggs, stir evenly, add vegetable oil and corn starch.

Stir well and make corn starch dissolve fully, the chicken can be coated better.

2 pour the sauce to the chicken, stir evenly,

refrigerate it for half an hour.

In the mean time, wash the green pepper and cut it into small pieces , microwave the peanut for 3 minutes and cool it . peel the garlic and smash it .

3 to prepare a large bowl, add soy sauce, soy sauce, rice wine, chicken soup, sugar, salt, sesame oil, corn starch, stir to mix well.
This is our sauce, sauce can be used in any meat, chicken, and pork and seafood.

take the marinated chicken and sieve the juice .

4 pour some more oil to the pot than usual ,heat it .

Fried chicken over medium

untill golden .dredge and drain it .put it in a plate .

5 Put a little vegetable oil in a pan, add in 4 dried red chili pepper, fry it for a few seconds,

add in 2 cloves of garlic ,fry them until the fragrance from the pan ,add in sichuan peppercorns, add in chicken and stir-fry for a few minutes,

add seasoning juice, stir and become sticky, evenly coated on the chicken, add green pepper and peanuts, stir-fry for a minute

can be dish up .

Traditionally only peanuts and chicken, I add in green pepper , you can add onion, celery and other dishes of vegetables..

Wish you a good mood every day .

宫保鸡丁是中国四川传统名菜，贵州和鲁菜也有收录，原料和做法有不同。起源于鲁菜酱爆鸡丁，和贵州的辣子鸡丁也有联系，后被清朝山东巡抚，四川总督丁保桢改进，形成了一道新的菜式--宫保鸡丁。并流传至今。

这道菜红而不辣，肉质滑嫩，鸡肉配上香脆的花生米，入口鲜美。

原料：
鸡腿肉 切方块
植物油
干红辣椒12个，
四川花椒2个，斩碎
花生半杯
蒜瓣3个

腌制酱料如下：
酱油一匙
米酒一匙
冷水 2匙
鸡蛋 1个
植物油一匙
玉米淀粉2匙

炒制调味汁：

老抽1匙
生抽2匙
白醋一匙
鸡汤一匙
砂糖一匙
盐 半匙
芝麻油 半匙
半匙玉米淀粉

制作方法：

1、鸡腿肉洗净，去骨，切小方块，装盘备用。
2、 准备一个大碗，加入酱油，料酒（黄酒），冷水，鸡蛋，搅拌均匀，加入植物油和玉米淀粉。搅拌均匀，淀粉溶解充分，才能更好的包裹鸡肉。

3、 加入鸡肉，搅拌均匀后，冷藏半小时。

4、 准备一个大碗，加入老抽，生抽，黄酒，鸡汤，砂糖，盐，芝麻油，玉米淀粉，搅拌均匀。酱料可以用在任何肉类中，不仅鸡肉，还有猪肉和海鲜。

5、炸鸡块或者煎鸡块，9分熟就可以。

6、 锅内放少许植物油，加入干红辣椒，稍微变色，加入拍碎的蒜瓣，炒出香味，加入四川花椒，加入鸡块，翻炒几分钟，加入调料汁，翻炒一下，变得粘稠，均匀裹在鸡块上，加入花生，翻炒片刻，即可装盘。
传统做法是只有鸡肉和花生米。
我今天加了一个青椒，你可以加洋葱，芹菜等其他蔬菜作为配菜。。
就分享到这啦，祝你们每天顺心如意！

Thank you !