The Demon Lord Forced to Marry the Female Leader

Kung Pao Chicken is a classic Sichuan dish, famous for its unique spicy, umami, slightly sweet and slightly sour taste. Here is a basic recipe for Kung Pao Chicken:

 Material preparation:

- 300g chicken breast or chicken thigh

- 50g peanuts

- 10-15 dried chilies (adjust according to personal taste)

- 2 green onion

- A small piece of ginger

- 3 cloves of garlic

- 1 handful Sichuan peppercorns

- 1 egg white

- Starch (appropriate amount)

- Salt to taste

- Light soy sauce (or soy sauce)

- A little dark soy sauce (for coloring)

- Appropriate amount of cooking wine

- Vinegar, appropriate amount

- Sugar (appropriate amount)

- A little chicken stock (optional)

- Appropriate amount of cooking oil

 Practice steps:

1. **Prepare the chicken**:

- Cut the chicken into dices about 1 cm in size, mix with salt, light soy sauce, cooking wine, egg white and starch, and marinate for 15 minutes.

2. **Prepare ingredients**:

- Cut the dried chilies into small pieces and remove the seeds; cut the green onions into sections; slice the ginger and garlic.

3. **Fried peanuts**:

- Put the peanuts into cold oil in a pan and fry them over low heat until they are golden and crispy. Remove from the pan and drain the oil for later use.

4. **Fried Chicken**:

- Add oil to the pan. When the oil is 5% hot, add the marinated diced chicken and stir-fry quickly until it changes color and the surface is slightly browned. Remove from the pan and drain the oil.

5. **Stir-fried Kung Pao Chicken**:

- Leave a little oil in the pan, add the Sichuan peppercorns and fry until fragrant, then add the dried chili segments and fry until they change color.

- Add ginger and garlic slices and sauté until fragrant, then add diced chicken and stir-fry quickly.

- Add appropriate amount of light soy sauce, dark soy sauce, vinegar, sugar and chicken essence (if any), and stir-fry quickly and evenly.

- Finally, add the fried peanuts and scallions, stir-fry quickly for a few times and serve.

 notice

- When marinating the chicken, make sure the starch fully coats the chicken so that the fried chicken will be tender and smooth.

- When frying chicken, the oil temperature should not be too high to avoid burnt outside and raw inside.

- The characteristic of Kung Pao Chicken lies in its complex taste. The ratio of sugar, vinegar and chili should be moderate, which can be fine-tuned according to personal taste.

- Add the peanuts last to avoid over-frying and losing their crispy texture.

Following the above steps, you can make Kung Pao Chicken with bright red color and unique taste.

There is no strict standard for the sauce ratio of Kung Pao Chicken, as it can be adjusted according to personal taste preferences. However, usually, the sauce of Kung Pao Chicken will contain condiments such as light soy sauce (or soy sauce), dark soy sauce, vinegar, sugar and cooking wine. The following is a basic sauce ratio for reference:

 Basic sauce ratio:

- Light soy sauce (or soy sauce): 2 tablespoons

- Dark soy sauce: half a tablespoon (mainly used for coloring, can be increased or decreased as needed)

- Vinegar: 1 tablespoon

- Sugar: 1 tablespoon

- Cooking wine: 1 tablespoon

- Water starch: 1 tablespoon (mix starch with water)

This ratio is suitable for about 300 grams of chicken. You can adjust it according to your taste preference. For example, if you like it sweeter, you can increase the amount of sugar; if you like it more sour, you can increase the amount of vinegar. In addition, you can add a small amount of chicken essence or MSG to enhance the flavor according to the actual situation.

When stir-frying Kung Pao Chicken, first mix these seasonings together, then add them at appropriate times during the frying process according to the cooking status of the chicken and other ingredients, stir-fry quickly and evenly so that the chicken and other ingredients are evenly coated with the sauce.

Remember, cooking is an art, and the proportion of sauces can be flexibly adjusted according to personal taste and the amount of ingredients. The most important thing is to find the proportion that best suits your taste through practice.

Kung Pao Chicken is a traditional Sichuan dish that is well-known both at home and abroad. The "Kung Pao" in its name refers to the inventor of this dish, Ding Baozhen, an official in the Qing Dynasty. Ding Baozhen was the governor of Sichuan and the official of Dongge University. Because his official title was "Prince Taibao", he was called "Ding Gongbao".

It is said that Ding Baozhen was well versed in cooking. During his tenure, the chef at his home created a dish based on his taste and requirements, with chicken as the main ingredient, supplemented with peanuts and chili peppers. This dish was loved by diners for its unique taste - spicy, fresh, slightly sweet and slightly sour, and gradually became popular. Later, in order to commemorate Ding Baozhen, people named this dish "Kung Pao Chicken".

The cooking method of Kung Pao Chicken has been continuously improved and spread, and finally became a classic dish in Sichuan cuisine, and has a high reputation throughout the country and even around the world. Today, Kung Pao Chicken is not only common in restaurants across China, but also has become one of the signature dishes of many Chinese restaurants around the world with the spread of Chinese food culture.

As a classic Sichuan dish, Kung Pao Chicken is very popular all over China, especially in Sichuan and its surrounding areas, such as Chongqing, Guizhou, etc. Due to the popularity and popularity of Sichuan cuisine, Kung Pao Chicken has also become a regular on the menus of Chinese restaurants across the country, and can even be seen in Chinese restaurants overseas.

In Sichuan Province, whether it is a snack street in a big city or a farmhouse in the countryside, Kung Pao Chicken is an indispensable dish. Sichuan people's love for spicy food and their pursuit of spicy and fresh food have made Kung Pao Chicken extremely popular in the local area.

In addition to Sichuan, Kung Pao Chicken is also popular in other provinces of China. For example, in restaurants in big cities such as Beijing, Shanghai, and Guangzhou, Kung Pao Chicken is almost one of the must-have dishes. With people's recognition and love of Sichuan cuisine, Kung Pao Chicken has become an iconic representative of Chinese catering culture, and has a wide influence both at home and abroad.

It is worth noting that although Kung Pao Chicken originated in Sichuan, restaurants in different regions may make certain adjustments based on the taste habits of local people, such as reducing the spiciness and the amount of Sichuan peppercorns, or increasing the sweetness, etc., to adapt to the taste preferences of consumers in different regions. Nevertheless, the basic flavor of Kung Pao Chicken - spicy, fresh, fragrant, slightly sweet and slightly sour, has always been its core feature.

The reason why Kung Pao Chicken is widely loved by people is mainly because it has the following characteristics:

1. **Unique flavor combination**: Kung Pao Chicken combines multiple flavors such as spicy, fresh, slightly sweet and slightly sour. This complex flavor can stimulate the taste buds and bring a rich taste experience. The spicy taste comes from the chili peppers and peppercorns, the fresh taste comes from the chicken and seasonings, and the slightly sweet and slightly sour taste comes from the clever combination of sugar and vinegar.

2. **Rich taste**: The diced chicken in Kung Pao Chicken is tender and smooth, the peanuts are crispy, the chili and scallions are chewy, and the occasional numbing sensation of Sichuan peppercorns together create a multi-layered taste that makes the dish both satisfying and interesting to eat.

3. **Color appeal**: Kung Pao Chicken has bright colors, red peppers, golden peanuts, white diced chicken and green onions. The sharp contrast of colors is very eye-catching and increases appetite.

4. **Balanced nutrition**: Chicken is a source of high-quality protein, peanuts contain healthy fats and protein, and peppers are rich in vitamin C, which are all nutrients needed by the human body.

5. **Easy to match**: Kung Pao Chicken can not only be served as a main dish on its own, but it is also easy to match with other dishes, such as rice, noodles or steamed buns and other staple foods, making it suitable for a variety of dining occasions.

6. **Cultural Identity**: As one of the famous traditional Chinese dishes, Kung Pao Chicken carries rich cultural connotations. For Chinese people, it is not only a delicacy, but also a cultural memory and emotional sustenance. For foreigners, Kung Pao Chicken is a window to understand and experience Chinese food culture.

7. **Strong adaptability**: The taste of Kung Pao Chicken can be adjusted appropriately according to different regions and personal preferences, such as reducing the spiciness or increasing the sweetness, which makes it adaptable to the taste needs of different people.

In summary, Kung Pao Chicken has become a classic dish that is loved by people due to its unique taste, rich texture, attractive color, balanced nutrition and cultural identity.