Kung Pao Chicken
By MireyaGlover
Kung Pao Chicken is red and attractive in color, hot and sour, the chicken is smooth and tender, the peanuts are crispy, and the green onions are delicious. It is a super dish with rice. Many restaurants have Kung Pao chicken diced rice and Kung Pao chicken diced noodles. It can be seen how easy-going it is, and you can send it any way you want!
Recipe Recommendations
- chicken breast appropriate amount
- green onions appropriate amount
- fried peanuts appropriate amount
- chili segments appropriate amount
- salt One-third teaspoon
- soy sauce a tablespoon
- soy sauce two teaspoons
- balsamic vinegar a tablespoon
- sugar half a teaspoon
- ginger appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- pepper powder appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Kung Pao Chicken
1
The raw material diagram is as shown in the figure.
2
Pat the chicken breast with the back of the knife and cut it into dices the size of a thumb nail.
3
Use 1 tablespoon of cooking wine, 1/2 tablespoon of cooking oil, 1/2 teaspoon of white pepper, 1/2 teaspoon of salt, and 1 teaspoon of starch. Marinate for ten minutes to taste.
4
Cut the green onions into sections.
5
Put oil in the pan, heat 70% to 80% and stir-fry the diced chicken until white.
6
Add dried peppers, spring onions and 1 teaspoon of pepper powder and stir-fry until fragrant.
7
Stir in the sauce and stir-fry over high heat until sticky, dry and fluffy.
8
Turn off the heat and stir in the peanuts.Kung Pao Chicken Make Tips
1. The reason why I use Zanthoxylum bungeanum powder is because the step of frying Zanthoxylum bungeanum is very dangerous. If you are not careful, you will get old and splash out when you touch cold water. Zanthoxylum bungeanum powder replaces the taste good. 2. However, using chicken legs is more delicious and tender, and the control of the heat is not very strict! But there is no chicken breast that can look good when diced. 3. This dish needs to be heated throughout the process. The diced chicken cannot be stir-fried for a long time, and it will grow old after a long time. If you are not afraid of additives, it might be better to add some tender meat powder, but I haven't tried it. The edible oil pickle in this recipe can be replaced with egg white, but the egg white is easy to de-pulp, causing floc.