Kung Pao Chicken
Kung Pao chicken diced, a famous traditional dish of Guizhou cuisine, is fried with diced chicken, dried peppers, peanuts, etc. Due to its spicy taste on the entrance, the tenderness of the chicken and the crispness of the peanuts are widely welcomed by the public.
Recipe Recommendations
- chicken legs of 2
- fried peanuts 30 capsules
- diced carrot appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- cooking wine appropriate amount
- water starch appropriate amount
- medium spice
- fried
- half an hour
- ordinary
Steps for Kung Pao Chicken
1
Prepare the required raw materials.
2
Skin and boning the chicken leg.
3
Dice the chicken leg meat, add cooking wine, salt, water starch and pickle.
4
Mix the stock, salt, water starch, vinegar, white sugar, and chicken essence into carrot juice and diced pepper.
5
Heat the vegetable oil in the pot until 60% heat, add pepper and dried pepper strips and fry it red, then add ginger slices, onion slices, and garlic slices and stir fry until fragrant.
6
Add diced chicken and stir fry.
7
After the diced chicken changes color, add diced carrot and diced pepper, continue to stir for a while, and pour in the mixed sauce.
8
After collecting the juice, turn off the heat, add in the peanuts and mix well before serving.