Kung Pao Chicken

In the past, I have introduced the allusions and practices of "Kung Pao Chicken" in blogs and blogs on other websites. "Kung Pao Chicken Diced" is one of the representative dishes in Sichuan cuisine. This dish has a history of more than 100 years. It was invented by "Ding Baozhen", a famous virtuous minister and good general in the late Qing Dynasty, and was specially cooked for him by the private kitchen of Ding Mansion. One of his favorite dishes!
Ding Baozhen, also known as Zhihuang, was born in Pingyuan, Guizhou Province. He was an old minister of three generations in the late Qing Dynasty. He began to be an official in the third year of Xianfeng and died in 1885 in the 11th year of Guangxu. He was an official for a total of 32 years. He has served as prefect in Changsha, Hunan and other places, governor of Shandong and governor of Sichuan. During his tenure, he has achieved a lot.
This person is an honest official and has an excellent reputation among the ministers and people. Since Ding Baozhen once led his army to resist and relieve the siege of the capital, he was considered to have made meritorious contributions to the rescue. The emperor valued him very much and was specially awarded the title of Honorary Prince and Young Prince Protector. Although the junior guard has no real power, this honorary title was granted by the royal court, so his status is very high. Shaobao could serve as the prince's teaching teacher and the emperor's adviser. He was respectfully called "Ding Gongbao" by his colleagues in official circles. Since it was the fried diced chicken invented by Lord Ding, it was naturally named "Kung Pao Chicken diced". Hehe, as the saying goes, chickens follow others, and one person achieves enlightenment, chickens and dogs rise to heaven. Even the fried diced chicken has an official name, haha!
According to historical records, in the past, when this fried diced chicken was used for banquets at Lord Ding's house. Generally speaking, one and a half to two kilograms of free-raised tender chicken was used, which was boned and fried. Nowadays, many people use chicken breast meat, but the taste and taste are much worse! I also often stir-fry chicken breast, mainly for convenience.
The seasoning for frying "Kung Pao Chicken" is also very simple. In the past, traditional ingredients were natural sun-fermented from old Sichuan, and then artificially brewed soy sauce was used. In addition to soy sauce, there were chili noodles, pepper, dried pepper, sugar, vinegar, peanuts and onions and ginger. However, the compatibility ratio is strictly required. It should taste spicy, sweet and sour, and salty. The taste will be correct when fried. After eating, only a small amount of red oil is left in the plate, and no soup is right. The peanuts inside must maintain a crisp taste from beginning to end. You must not eat it like a piece of cake. Today, I will make this traditional "Kung Pao Chicken". Since there is no chicken chicken, I use chicken leg meat. The specific recipe is as follows;