Kung Pao Chicken
Ingredients: soy sauce,chicken essence,salt,white sugar,cooking wine,red pepper,starch,vinegar,oil,green onions,pepper,chicken breast
Recipe Recommendations
- chicken breast appropriate amount
- green onions appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- starch appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Kung Pao Chicken
1
Materials to be prepared: 2 chicken breasts, 1 bag of drunkard peanuts, 2 onions.
2
Cut the chicken breast into dice.
3
Unpack and pack the drunkard peanuts into a bowl for later use.
4
Cut the scallion into sections and set aside.
5
Add cooking wine, salt, chicken essence and starch to diced chicken and grasp well.
6
Cut the red peppers into sections, a little pepper, 2 tablespoons of soy sauce +1 tablespoon of vinegar + half a tablespoon of sugar to mix with the sauce.
7
Heat the oil and put the diced chicken into the pan.
8
Stir fry diced chicken until white.
9
Put the peanuts and green onions in (in fact, you should just add the juice first in this step).
10
Add the mixed juice and add a little salt.
11
Stir fry over high heat for 2 minutes.Kung Pao Chicken Make Tips
Tips: 1. The diced chicken I cut is too small. It would be better if it were bigger. 2. If the green onion sections were cut bigger, they would look better. Similarly, I cut them smaller, and changed the large sections to smaller halfway. Alas, it was all because the eggs were small, which was a tragedy. 3. Step 9 of the operation steps will add the juice. Add the green onion and peanuts when it is quickly cooked, and the effect will be better, so that the peanuts will be very crisp. Fortunately, I stir-fried the peanuts with high heat, but the peanuts did not become soft.