How to make Kung Pao Chicken tender? How to make Kung Pao Chicken the best

Normally when we eat Kung Pao Chicken, the one we make ourselves is always not quite up to par and there is still a considerable gap between it and what the hotel chefs make, whether in terms of taste or tenderness. Let’s learn how to fry the chicken of Kung Pao Chicken until it’s tender!

Contents of this article

1. How to fry Kung Pao Chicken until it is tender

2. How to make the most delicious Kung Pao Chicken

3. Why do we put peanuts in Kung Pao Chicken?

How to fry Kung Pao Chicken

The diced chicken must be marinated, then coated with starch to lock in the moisture. Then, add a little oil and mix well before frying. This will make the chicken pieces more tender and less likely to stick together.

How to make the best Kung Pao Chicken

1. Prepare chicken breast or chicken and cut it into cubes. This will make it delicious and easier to absorb.

2. Prepare some peanuts, cut the cucumber into pieces, and cut the carrot into cubes. This will make the food taste better and look better.

3. Add cooking oil, peanuts, bean paste and other condiments into the pot.

4. Heat the oil on the chicken in advance, then put it into the prepared pot and stir-fry.

5. Finally, simply season it with salt, vinegar, and oyster sauce. Oyster sauce is more flavorful. If you want it to taste good, adding a little oyster sauce can enhance the flavor.

6. Finally, sprinkle a handful of chopped green onions. This depends on your taste. If you don’t like it, you can leave it out.

Why do you put peanuts in Kung Pao Chicken?

Gongbao Chicken originated in the Qing Dynasty. Ding Baozhen, then governor of Shandong and governor of Sichuan, liked to eat chicken and peanuts, and liked spicy food, so he made a dish with these ingredients and promoted it. Ding Baozhen's honorary title was "Prince Taibao", and finally this dish was called Gongbao Chicken.