Kung Pao Chicken
By TyrelPouros
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. I suddenly remembered that I still like to eat Kung Pao Chicken very much and made one today. I knew that my level was average, so I wanted to join in the fun. It wasn't very spicy and didn't add chili oil, so that even my son could eat it.
Recipe Recommendations
- chicken breast 250 grams
- peanuts 80 grams
- garlic 2 cloves
- onion 1 segment
- dried red pepper 3 only
- green pepper half a
- pepper 10 capsules
- soy sauce 2 tablespoons
- mature vinegar 1 scoop
- white sugar 1 scoop
- starch appropriate amount
- peanut oil appropriate amount
- medium spice
- fried
- three-quarters of an hour
- ordinary
Steps for Kung Pao Chicken
1
Prepare materials, as well as pepper.
2
Beat the chicken lightly and dice.
3
Put soy sauce, pepper and salt, marinate with a little peanut oil for a while, then add starch and mix well.
4
Cut pepper, green onion into sections, and minced garlic.
5
Soy sauce, white sugar, vinegar, and minced garlic add appropriate amount of starch and water to make a juice.
6
Put appropriate amount of peanut oil in the frying pan, stir-fry the peanuts, 7 ripe before serving.
7
Take the peanuts out of the pan and sprinkle with a little salt for later use.
8
Continue to put oil in the pan, add diced chicken, stir fry until color changes, and serve for later use.
9
Put a little oil in the pan, add pepper and saute until fragrant.
10
Add shallots and stir fry a few times.
11
Put in chili peppers and don't fry them much for fear of being spicy.
12
Pour in the diced chicken.
13
Stir fry a few times and add the seasoning juice.
14
After half of the soup, pour in the peanuts.
15
One-third of the soup is left, add green pepper. Stir fry for a few times and remove from the pan.