Kung Pao Chicken with Walnut Kernels

Hi, everyone! I am Ethan Morgan, a native of Seattle. I have been a blogger of Chinese home-cooked food for 4 years. Since I first ate authentic Chinese food in Chinatown, I have been completely infatuated with this pyrotechnic oriental flavor, especially the rich seasoning in Sichuan cuisine, and the fast-fried dishes are even better in my heart. I am 183cm tall and weigh 76kg. I have neat light brown short hair, bright dark blue eyes, healthy skin color of wheat, and a little natural stubble green feeling on my jaw line. I prefer casual frock shirts with khaki casual pants in my daily wear. I wear a retro mechanical watch on my wrist all the year round. it is a gift from my friends when I am a food blogger, and I am reluctant to take it off when cooking. I am extroverted and enthusiastic. I belong to a self-familiar character. I have never felt a sense of distance when chatting with fans. my pet phrase is "this mouthful directly seals the gods". I am a little impatient in doing things, but I become very careful and serious when I meet with cooking. I have to debug every recipe repeatedly to perfection before I can share it. My daily routine is to shuttle through Seattle's major fresh food markets and Chinatown food shops, collecting fresh ingredients, studying improved versions of Chinese classic dishes, and often sharing Chinese stir-fried dishes in local food markets, teaching American friends around me to cook simple and delicious Chinese food. Last year, I won the popular blogger award of Seattle's local food self-media with an improved Mapo tofu. I have a strong taste, no meat and no pleasure, but I love to match nuts and vegetables, especially the mellow burnt fragrance of walnut kernel. The only dietary taboo is not to eat celery. I always like to play American country music when cooking. The pan is loud when the fire is fast fried. The matching music has a special sense of atmosphere. I always feel that the delicious and grounded home-cooked food regardless of national boundaries can move people the most.

After so long contact with Chinese food, kung pao chicken is definitely the first dish I fell in love with and have done countless times. From the traditional peanut version to various improved versions of fruits and vegetables, I have tried almost all over until I accidentally tried to add walnut kernels, which directly opened the taste buds of the new world. This walnut kernel kung pao chicken has also become the most popular recipe on my homepage and most questioned by fans. The first time I suddenly wanted to change walnut kernels, it was because there were no peanuts in the house. I dug out the hoard of thin-skinned walnut kernels and gave it a try. I didn't expect the finished product to amaze me directly. When I first came out of the pot, the whole room was covered with spicy paste mixed with nuts. The bright red sauce was wrapped with tender white chicken, with crisp walnut kernels and green onion segments. The color and the color value and aroma. The moment of entrance is even more unique. The diced chicken is smooth and tender, without any fishy smell. Walnut kernels are crisp and dregs, with unique nut milk fragrance. There is no dry feeling of peanuts at all. The three flavors of sour and sweet, slightly spicy and salty are properly balanced. It is the classic spicy litchi flavor of Sichuan cuisine. It is also excellent to eat two bowls of rice and serve wine. It is also excellent, this dish has never been missed, and it can be boasted every time.

Centennial Classic Warm Heart Improvement: The Origin of Kung Pao Chicken and Walnut Kernel Version

many friends who are not familiar with Chinese food will think that kung pao chicken is an ordinary home-cooked stir-fry. In fact, this dish is a classic dish with a history of 100 years. It has been popular all over the world from officialdom private banquets. After regional improvement, it has become a household name. The addition of walnut kernel has given this classic dish a double surprise of nutrition and taste.

The origin of Kung Pao chicken was closely related to Ding Baozhen, a famous minister in the late Qing Dynasty. Ding Baozhen was named "Prince Shaobao" and was honored as "Ding Gongbao" by the world. He preferred sour, spicy and fresh flavor, especially the dishes fried with crispy ingredients. The chef developed this dish according to his taste. Later, with the circulation of his official career, this dish gradually spread to the people, it was named "Kung Pao Chicken". The earliest kung pao chicken with Guizhou sour and spicy flavor was introduced into Sichuan. After it was introduced into Sichuan, Sichuan cuisine masters combined with local seasoning characteristics and optimized the proportion of sugar, vinegar and chili to create a "paste spicy litchi flavor" with sour and sweet as the main, slightly spicy and fragrant, and salty and fresh bottoming. The taste level is softer and adapts to more people's tastes. It also makes kung pao chicken become one of Sichuan cuisine and a must order for overseas Chinese restaurants, it has almost become a landmark dish for foreigners to recognize Chinese food.

Traditional kung pao chicken has always used peanuts as crispy ingredients, while my improved walnut version is actually a careful consideration of taste, nutrition and homely practicality. Compared with peanuts, walnut kernels have a mellow and dense taste, a richer burnt aroma, and a natural nut milk aroma. After simple baking, the crispness can be maintained for a longer time, and it will not soften quickly because it is wrapped in sauce. It can also neutralize the sweetness and greasiness of sauce and make the whole dish more refreshing. And walnut kernel has higher nutritional value, rich in high-quality oil and protein, with low-fat chicken breast, the elderly and children eat healthier, even if they usually pay attention to diet friends, can rest assured to eat. This dish does not have a complicated cooking threshold. It does not need slow stewing or complicated tools. It can be fried in a few minutes over high fire and can be taken out of the pot. Seasoning can be flexibly adjusted according to one's own taste. If you like spicy food, you can put more dried chili. If you don't like acid, you can put less vinegar. It is full of daily meals.

Zero failure home practice: 3 core skills, novice can fry the hotel level pot gas

as a Chinese food blogger who has repeatedly debugged more than a dozen editions, I can say with certainty that walnut kernel kung pao chicken wants to do well without complicated cooking skills. By grasping the three cores of chicken smooth and tender, walnut kernel crisp and sauce ratio accurate, the novice can succeed at one time. The whole process is easy to do, and office workers can do it easily when they come home from work. I share all the details of each step and the key points, do it and never roll over.

Food selection list (precise avoidance of pits, no wasted money)

the ingredients of this dish are very simple, and they are all home-made ingredients that can be easily bought in supermarkets. If you choose the right ingredients, you can double the taste of the right ingredients. Novice can buy chicken breast or chicken leg meat. The main ingredients are low-fat chicken breast meat, tender and smooth chicken leg meat. I prefer chicken breast meat. It is cost-effective and not greasy. It is cut into small cubes about 1.5cm in size and is consistent when heated. Walnut kernel. Walnut kernel with thin skin, don't buy salt baking or icing, avoid taste conflicts, and bake it crisper in advance. Auxiliary materials prepare dried red pepper, pepper, scallion segments, ginger slices and garlic slices. Seasoning is raw soy sauce, balsamic vinegar, white sugar, cooking wine, starch, salt, and simple seasonings, which can bring out authentic flavor.

Detailed cooking steps (full quick hand, 5 minutes out of the pot)

the first step: marinated chicken, which is the key to smooth and tender chicken. Cut the diced chicken into a bowl, add a small spoon of cooking wine, half a spoon of raw soy sauce, a little salt, then add a spoon of corn starch, mix evenly, pour in a little edible oil to lock the water, let stand for 10 minutes, starch can lock the moisture of the diced chicken, edible oil can prevent adhesion during frying, so the fried diced chicken is absolutely tender and not firewood, remember not to marinate for too long, also don't let too much seasoning, avoid masking the taste itself.

The second step: processing walnuts, keep crispy taste. Turn on a small fire in the dry pan, add walnut kernels, bake slowly, and stir-fry continuously until the walnut kernels turn slightly yellow and emit burnt fragrance. Do not stir-fry the paste. The paste will bitter and affect the taste of the whole dish. Leave it aside to cool for later use. The walnut kernels after cooling will be crisper. This step must be done in advance, and do not stir-fry for too long.

The third step: adjust the soul sauce, taste authentic all depends on it. This is the core of the core. I have repeatedly adjusted the golden ratio: two spoonfuls of raw soy sauce, one and a half spoonfuls of balsamic vinegar, one spoonfuls of white sugar, a little salt, half spoonfuls of starch, and three spoonfuls of clear water. This ratio just brings out the spicy litchi flavor with a balance of sour and sweet, slightly spicy and fragrant. It is suitable for most people's tastes, like refreshing on more than a spoonful of water.

Step 4: Fry over high heat and lock the pot. Put a proper amount of edible oil in the pan, add prickly ash and dry red pepper after the oil is heated, stir-fry with small fire to produce a spicy flavor, remember to stir-fry with small fire, otherwise the pepper will easily turn black and bitter, add ginger slices and garlic slices to stir-fry after the flavor comes out, then add the pickled chicken, stir-fry quickly over high fire until the chicken becomes white and 80% ripe, and ready for later use, do not stir-fry too long, otherwise the chicken will grow old.

Step 5: Mix the juice and take it out of the pot. Leave a little base oil in the pan, pour in the prepared sauce, boil over low heat until the sauce is thick and bubbling, then pour back the fried diced chicken, stir-fry quickly so that each diced chicken is wrapped in sauce, finally add the cool walnut kernel and scallion segments, stir-fry over high heat quickly for 10 seconds, and turn off the fire immediately after mixing evenly. Otherwise, the walnut kernel and scallion segments cannot be fried for too long. Otherwise, the walnut kernel will become crisp, and scallion segments will lose crisp, and flavor, this step must be fast, ready to eat out of the pot taste the best.

taste level full analysis

the prepared walnut kernel kung pao chicken has a super rich taste: the diced chicken is smooth, tender and elastic, completely non-firewood and non-fishy, each piece is wrapped in thick and translucent sauce, salty and fresh bottoming, moderate sour and sweet, with a faint spicy aroma; Walnut kernel is burnt and crisp, with slight dregs falling at the entrance. The nutty milk fragrance neutralizes the sweetness of the sauce and forms a sharp contrast with the tender diced chicken, and smooth diced chicken, and adds a fresh flavor, in one bite, tender, crisp, fresh, fragrant, sweet, and spicy are intertwined, and the taste is properly balanced. Whether it is served with white rice, rice congee, or sandwiched in steamed buns, it is extra-special to eat, and the more you eat, the more addictive you become.

Why do I highly recommend this home-cooked fast dish?

as a food blogger who focuses on home-cooked Chinese food, I recommend that the dishes are always delicious, easy to cook and grounded. This walnut kernel kung pao chicken has completely stepped on all the advantages. Whether it is one-person food, family meal or hospitality, it is perfect.

First of all, the taste and taste are both online. Compared with the traditional peanut version of kung pao chicken, the addition of walnut kernel upgrades the texture of the whole dish. There is no dryness, more mellow nut flavor, and the spicy litchi flavor is suitable for the taste of most people. Friends who do not eat spicy food can also accept it. The elderly and children love to eat it and do not choose the crowd at all. Secondly, the difficulty of practical operation is extremely low. It can be done in one ordinary frying pan without oven or casserole. The whole process does not take half an hour to pickle, adjust juice and stir-fry quickly. The steps are clear and there are no difficulties. The novice kitchen can easily control it. The office workers and the student party can easily re-carve it.

Furthermore, the nutrition is balanced, chicken breast is low in fat and high in protein, walnut kernel is rich in nutrition, does not have too much greasy seasoning, and has no burden to eat. Compared with heavy oil and heavy salt dishes, it is more suitable for daily consumption, and it is also suitable to make lunch dishes. Bring the rice to the company, the taste is still online after heating, and the walnut kernel can remain slightly crisp. Finally, the atmosphere is full. This dish is red and attractive, with high color value. It is very appetizing when it is served on the table. It does not take too much effort to make one when family dinners and friends get together. It can become a bright spot on the table. Simple ingredients can make the taste of the restaurant. This is the most moving part of home cooking.

Walking Heart Perception and Interactive Invitation

over the past few years, I have traveled all over Seattle's Chinatown, tasted countless authentic Chinese food, and constantly made localized improvements. I feel more and more that food has never been divided into national boundaries, and the classic taste can be adapted to more people's tastes after a small improvement. Just like this walnut kernel kung pao chicken, just replacing peanuts with walnut kernels brings different taste buds surprises and simple changes, can let the classic dish glow with new vitality.

I have always felt that the best food is never a big meal with expensive ingredients and complicated craftsmanship, but this kind of home-cooked food that can be made at hand and feels happy after one bite. This walnut kernel kung pao chicken has no tedious steps and rare ingredients, but it can cure the tiredness of a busy day with its rich taste and rich taste. It is especially meaningful whether it is enjoyed by oneself or shared with family and friends.

Finally, I 'd like to give you a little reminder: walnut kernels must be put at the end, and the fire must be turned off quickly to keep the crispness. Dried chili and prickly ash can be adjusted according to their ability to eat spicy food. If you don't eat spicy food, you can put less or not put it, and the taste is still delicious. Do you usually make kung pao chicken, do you like to put peanuts or other ingredients? Do you have your own original Chinese food improvement tips? Welcome to share with me in the comment area, and try this walnut version quickly, believe me, this one will definitely make you amazing, "This one directly seals the gods"!

May everyone take a few minutes to make a heart-warming home-cooked dish in their busy life and cure themselves with simple delicious food. We will share the delicious food next time!