What's kung pao chicken? Is it good? China selected it as official 2008 olympic food.?

Question

What's kung pao chicken? Is it good? China selected it as official 2008 olympic food.?

Answer 1

george likes his chicken spicy!!!! it's a spicy chicken dish in a soy based sauce usually containing peanuts and some vegetables like broccolli and water chestnuts.

Answer 2

'Kung pao' is actually a kind of chili pepper, so this dish is spicy, fried with dinced chicken, dried chili and nuts. It's a specialty from Si Chuan province in China, where it's popular with spicy cuisine.

Answer 3

Origin:

Kung Pao was the title given to the person charged with protecting the heir apparent, as Kung meant castle and Pao meant to protect. During a certain period, the Kung Pao was a man whose favorite dish happened to be spiced chicken with peanuts, and thus over time it was named after him.

It is very delicious enjoy.

KUNG PAO CHICKEN WITH PEANUTS  

2 whole chicken b*****s, boned, skinned, and cut into 1/2 inch cubes

Combine:

1 egg

1/2 teaspoon salt

1 tablespoons cornstarch

2 teaspoons oil

Mix until smooth. Add chicken and set aside for 30 minutes.

Prepare vegetables (set aside in a bowl):

1 tsp. minced garlic

1 whole scallion, minced

3 whole scallions, cut into 1/2 inch pieces

Prepare sauce (set aside in a bowl):

3 tbsp. water

1 tbsp. sherry

1 tsp. sugar

2 tbsp. soy sauce

4 whole chili peppers, cut in half

KUNG PAO CHICKEN

1 tbsp. each sherry and cornstarch

1/2 tsp. salt

1/8 tsp. white pepper

1 1/2 lbs. chicken b*****s, split, skinned, boned and cut into bite sized pieces

4 tbsp. salad oil

Cooking Sauce (Recipe follows)

4-6 sm. whole hot red chiles

1/2 c. salted peanuts

1 tsp. each minced garlic and grated fresh ginger

2 whole green onions (including tops) cut into 1 1/2 inch lengths

In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir 1 tablespoon of the oil and let marinate for 15 minutes. Heat a wok to medium temperature. When wok is hot, add 1 tablespoon of the oil. Add chiles and peanuts and cook, stirring until chiles just begin to char. (If chiles become completely black, discard them. Remove peanuts from pan and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from pan; discard chiles and set peanuts aside.

Add remaining 2 tablespoons oil to pan, increase heat to high. When oil begins to heat, add garlic and ginger, and 2 chopped chiles and more garlic. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes); then add peanuts and onions. Stir Cooking Sauce and pour into pan; cook, stirring until sauce boils and thickens.

Makes 4 servings.

COOKING SAUCE:

In a bowl, combine:

1 tbsp. each white wine vinegar and dry sherry

3 tbsp. reg. strength chicken broth or water

2 tsp. each sugar and cornstarch

hope these help.                good luck and enjoy.

Answer 4

Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian[1]. The name "Kung Pao" chicken is derived from this title.

The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

Gōng bǎo jī dīng (宫保鸡丁), the original Sichuan version of Kung Pao chicken, uses chicken (鸡; jī in Chinese) as its primary ingredient. In this authentic original version, diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chillies and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade

Answer 5

I sort of a spicy chicken, mixed with nuts and other stuff. It's pretty decent, I'd give a 7/10