Kung Pao Chicken (or Gong Bao Ji Ding)
is a popular dish from Northern and Sichuan restaurants
in China. It's different from any other type of kung pao in the world because this one includes peanuts. The recipe's origins are traced back to Huaiyang cuisine, which is one of the culinary traditions of Chinese food. It does not serve as an indispensable dish on the plate; its name meaning “battering plum sauce” is derived from the two distinctive elements in it namely the sour douchi which has been immersed into the revolting red vinegar and the mildly spicy sauce heated up with roasted peanuts (though there are variations of this recipe base) — those are what make it flavourful.
According to Islamic law, halal Chinese food is made with fresh and natural ingredients. Using cooking techniques and styles influenced by other cultures, cooking methods, spices, and food items are made halal. As halal food inspections have progressed in China, chefs at restaurants all over the world have begun creating variations of the traditional Chinese dish known as Kung Pao Chicken. The Sichuan-style dish traditionally has a prominent presence of dry-roasted whole chilis and peanuts in the chili sauce which creates its flavor similarity to American Szechuan cuisine dishes such as Kung Pao chicken bites as well as providing an integral spiciness for chi main dishes.
It was discovered that it became a popular dish thanks to an American chef who traveled there and experienced it firsthand. So what is Kung Pao Chicken all about? Something has to be relatively spicy for people from the Shaanxi region, but I'll leave that question up to you (aka Google)
Kung Pao Chicken
Ingredients: Carrots and cucumbers, stir-fried with salt and chili pepper. Chicken in dice, mushroom, garlic, and ginger, stir fried with Oyster sauce Peanuts combined with corn starch.
Marinate the chicken dice with light soy sauce then stir-fry with dark soy until the meat is tender.
Add mushrooms and continue cooking at 20-second intervals until they are firm but tender.
Add carrots and cucumbers cubes and stir-fry for a further 2 minutes. After cooking, add peanuts to the wok while it is still on medium heat.
Add some oyster sauce to the wok keep turning and keep mixing.
Mix the starch with water in a bowl, pour this liquid into the wok, stir until thickened, and combine everything.
Sensation of this dish should be spicy, slightly sweet with strong fragrance of Sichuan pepper. So you can adjust the amount of chilli sauce, sugar you put in for this dish.