Spicy Kung Pao Chicken Diced
I am addicted to eating Huang Feihong peanuts. The 10 bags that Xinhe gave had already been eaten, and I bought another 5 bags. The downside is winter, or you have to get angry. I also saved a lot of peppers and peppers inside. Due to the influence of Huang Feihong, I like to eat spicy food very much recently, and I want to add some sesame peppers in everything I do. Also add the sesame pepper in Huang Feihong to stir-fry, which is very fragrant. The spicy taste is very authentic. The spicy food is very enjoyable. Spicy Kung Pao Chicken Diced is a super dish with a lot of peppers and peppers added to the original Kung Pao Chicken Diced.
Recipe Recommendations
- chicken thighs in 1
- cooked peanuts 50 grams
- green onions 50 grams
- salt 2 grams
- sugar appropriate amount
- balsamic vinegar 5 grams
- soy sauce appropriate amount
- chili powder 3 grams
- chicken essence appropriate amount
- starch 3 grams
- cooking wine appropriate amount
- super spicy
- fried
- ten minutes
- simple
Steps for Spicy Kung Pao Chicken Diced
1
Wash the chicken legs and remove the bones.
2
Cut the chicken leg into diced slices, add salt, cooking wine and starch and set aside.
3
Cut the green onions into sections and prepare the peanuts.
4
Take a bowl and add water, starch, sugar vinegar and soy sauce to blend into a sauce.
5
Prepare yellow and red peppers and peppers.
6
Put the oil in the pan, heat it, add in the diced chicken and stir-fry until color changes.
7
Add pepper and pepper, and stir-fry over low heat to create red oil.
8
Pour in the sauce and cook until the sauce is sticky, so that the diced chicken is evenly coated with the sauce.
9
Add in the peanuts and spring onions, stir quickly and stir well, add chicken essence to taste.Spicy Kung Pao Chicken Diced Make Tips
Peanuts can also be replaced with other nuts. It is recommended to use chicken leg meat. The chicken leg meat is tender, smooth, not dry, and has a good taste.