Kung Pao Chicken
Today, I make a classic dish that is deeply loved and well known by many foreigners and a dish that countless China will never tire of-Kung Pao Chicken Diced. Dedicated to all friends who like food!
Recipe Recommendations
- pipa leg 3 only
- peanuts 150g
- egg white 1 piece
- starch 3g
- water 30ml
- onion 20g
- Jiang 5 pieces
- dried chili 5 pieces
- pepper 10g
- peanut oil 30ml
- cooking wine 10ml
- soy sauce 15ml
- white sugar 15g
- vinegar 5ml
- salt 4g
- chicken essence 2g
- salty and sweet
- fried
- an hour
- senior
Steps for Kung Pao Chicken
1
Prepare pipa legs, green onion segments, ginger slices, and dried peppers.
2
Soak the peanuts in hot water first to make it easier to remove red clothes.
3
Deep fry in a 60% hot oil pan for a while.
4
Remove and control oil when it is slightly colored.
5
Wash the chicken legs, peel and bone.
6
Cut into 1.5cm cubes.
7
Add egg white, starch, cooking wine and a little salt, grab well, marinate for 20 minutes.
8
Prepare two portions of seasoning juice, a mixture of white sugar, soy sauce and vinegar on the left, and a mixture of starch, water, and cooking wine on the right.
9
Pour the base oil into the pan, sprinkle 60% heat, add the pepper grains and saute until fragrant, then remove.
10
Pour the marinated diced chicken into the oil pan and stir fry for a while.
11
Stir fry until slightly colored, remove and control the oil.
12
Pick up another frying pan, add green onions, ginger, garlic, and dried peppers to stir until fragrant.
13
Pour the diced chicken into the pan, add the two prepared seasoning sauce, and stir fry together.
14
Add a little salt and chicken essence to taste before taking out of the pan, and add the fried peanuts.
15
Stir fry twice and serve on a plate.
16
The Kung Pao chicken is ready, which is salty, sweet and sour, and slightly spicy. It is definitely a good companion for rice!Kung Pao Chicken Make Tips
When frying the peanuts, the oil should be sufficient, and the oil should be slightly colored and removed immediately; the time should be short after putting them into the frying pan again. Stir fry twice and start the pan to ensure the crispy taste of the peanuts. The diced chicken is greased first and then stir-fried to make the taste softer and tender!