What Is Kung Po Sauce?


Kung po sauce is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. During the Cultural Revolution the dish was labelled as politically incorrect because of its association with Ding Baozhen. It starts off with fresh, moist, cashew nuts or unroasted peanuts. These are frequently used instead of their pre-roasted versions. The peanuts or cashew nuts are put into the hot oil on the bottom of the wok first, and then deep fried until golden brown before the other ingredients are added.
Q&A Related to "What Is Kung Po Sauce"
It is a sauce used in Chinese cooking, usually used with chicken. It is very spicy, and is commonly stir fried with peanuts, hot peppers, and bell peppers. It can also be called Szechuan
Kung Poa chicken is named after a court official or "Kung Pao, Kung Pao Chicken is a spicy
Kung Po Chicken, one of the most well known Sichuan Cuisines, can be traced back to the Qin and Han Dynasties. Has an exceptional hot chilli flavour.
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