Kung Pao Chicken
During the Spring Festival, relatives gave them an oversized big-bone chicken. Because it was so big, they cooked it twice, and each time it took two or three days to finish it. I left some chicken breast meat at that time and wanted to cook it in the future, but I only want to cook it until now. What to do? Of course, I came to the world of delicious food to learn, borrowed from several teachers 'posts, and made one with multiple flavors-Kung Pao Chicken Diced (this is my first time making it, and it tastes super good).
Recipe Recommendations
- chicken breast 200 grams
- peanuts 40 grams
- garlic 2 cloves
- Jiang 2 tablets
- onion 1 segment
- dried red pepper of 4
- pepper 10 capsules
- oil 20 grams
- strange smell
- fried
- half an hour
- ordinary
Steps for Kung Pao Chicken
1
Fry the peanuts first. Pour appropriate amount of oil into the pan, then pour in the peanuts, heat over medium heat, and constantly stir the peanuts to heat evenly.
2
When you hear the crackling sound and the peanuts change color, pick it up, drain the oil, and cool for later use.
3
Cut the chicken into diced meat about 2 cm, place it in a bowl, add soy sauce, starch, cooking wine, and oil, and mix well.
4
Prepare the pepper, break the dry red peppers into sections, and remove the seeds.
5
Slice onions, ginger and garlic for later use.
6
Mix 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon starch, and a little salt into a bowl sauce.
7
Heat the wok over high heat, add appropriate amount of oil, add diced chicken and stir fry, change color and serve out.
8
Return to the oil pan, add in the dried pepper and pepper and stir-fry until brownish red.
9
Add the stir-fried diced chicken, add garlic slices, ginger slices, and chopped green onion to stir-fry until fragrant.
10
Add the sauce and stir well.
11
Add the stir-fried peanuts and stir well.