How did Kung Pao Chicken come about? Do you need to blanch the chicken thighs in Kung Pao Chicken?

Kung Pao Chicken is made with chicken as the main ingredient, and is served with peanuts, cucumbers, peppers and other ingredients. It is red but not spicy, spicy but not overpowering, with a strong spicy flavor and smooth and crispy meat. Because it tastes fresh and spicy, the tenderness of the chicken is matched with the crispness of the peanuts. Many friends are particularly curious about how Kung Pao Chicken came about, so open it and take a look!

Contents of this article

1. How did Kung Pao Chicken come about?

2. Do you need to blanch the chicken thighs in Kung Pao Chicken?

3. The difference between Kung Pao Chicken and Spicy Chicken

How did Kung Pao Chicken come about?

Ding Baozhen, the governor of Shandong during the Qing Dynasty, was well versed in cooking and loved spicy food. He ordered his chef to improve the stir-fried diced chicken with soy sauce into a spicy stir-fried dish, creating a dish made of stir-fried diced chicken, red peppers and peanuts. Ding Baozhen was an upright official and was posthumously awarded the title of Prince Taibao, one of the Gongbao. In memory of Ding Baozhen, this dish was named Gongbao Chicken.

Kung Pao Chicken is a famous traditional dish that is well-known both at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. Kung Pao Chicken uses chicken as the main ingredient, and is cooked with peanuts, cucumbers, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not strong, with a strong spicy flavor and smooth and crispy meat. Because it tastes fresh and spicy, the tenderness of the chicken is matched with the crispness of the peanuts.

Does Kung Pao Chicken need to be blanched?

unnecessary.

The chicken thighs for Kung Pao Chicken do not need to be blanched. One reason is that chicken thighs are very easy to cook and do not need additional blanching. On the contrary, blanching will reduce the taste.

Secondly, the chicken thighs themselves do not contain much blood and the fishy smell is not very strong, so the fishy smell can be removed directly by marinating them, so there is no need to blanch them.

The third reason is that Kung Pao Chicken needs to be marinated. The chicken tastes good only after being marinated. If it is blanched, the chicken thighs will be difficult to absorb the flavor, thus reducing its taste.

The difference between Kung Pao Chicken and Spicy Chicken

The taste is different. Kung Pao Chicken is hot and sour; Spicy Chicken is spicy.

Kung Pao Chicken and Spicy Chicken are both common dishes in life. In terms of ingredients, the taste of Kung Pao Chicken and Spicy Chicken are similar. However, the seasonings used when cooking the dishes are slightly different. Kung Pao Chicken tends to taste sour and spicy, while Spicy Chicken is spicy.

Those who like hot and sour flavors can choose Kung Pao Chicken, while those who like spicy flavors can choose Spicy Chicken.

Kung Pao Chicken is a famous traditional dish that is well-known both at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, with different ingredients and cooking methods. The origin of this dish is related to the Shandong cuisine's fried chicken and the Guizhou cuisine's spicy chicken. It was later improved and developed by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day and is also classified as a Beijing court dish. Later, Kung Pao Chicken also spread abroad.

Kung Pao Chicken is made with chicken as the main ingredient, and is served with peanuts, cucumbers, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not overpowering, with a strong spicy flavor and smooth and crispy meat. Because it tastes fresh and spicy, the tenderness of the chicken is matched with the crispness of the peanuts.