Since I came back from China, I usually eat Chinese food at home recently. Two people cook three or four dishes, which are the same, and almost every meal is cleaned clean. Especially on this cold day, it's very comfortable.
The classic Kung Pao diced chicken is spicy and delicious. It serves as an appetizer. T has not eaten it yet.
Kung Pao Chicken
Recipe Recommendations
- chicken breast 1 block
- cucumber half a
- peanuts 40g
- onion half an
- garlic 1 clove
- chili appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- broth appropriate amount
- salt appropriate amount
- sugar appropriate amount
- starch appropriate amount
- oil appropriate amount
- slightly spicy
- fried
- half an hour
- simple
Steps for Kung Pao Chicken
1
Cut the onions and garlic into minced pieces, remove the cucumbers and dice, and cut the chicken breast into dices about the size of cucumbers.
2
The peanuts are peeled by myself. Most of the peanuts that have been dried have fallen off after peeling them.
3
Start frying the peanuts in cold oil, and take them out until they are fried until 7th or 8th, otherwise the color will turn dark. I usually see that the oil starts to bubble, and it will drain out in less than a minute if the heat is higher.
4
Mix chicken well with 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, a small amount of starch and oil.
5
Add oil to the pan, stir fry the chicken until the surface turns white, and serve out for use.
6
Add less oil to the pan, stir-fry the onions and garlic until fragrant, and then add the peppers and pepper according to taste.
7
Add the cucumber and stir fry until the cucumber is soft.
8
In a small bowl, use half a teaspoon of vinegar, 2-3 teaspoons of soy sauce, and half a teaspoon of sugar. Add a little stock and stir until juice.
9
Put the chicken into the pan, then add the mixed sauce.
10
When the juice is almost received, add in the peanuts, and finally drain the juice. (Because the chicken has been mixed with starch, the sauce will become thicker. If necessary, you can finally use the sauce.)