Kung Pao Chicken
By GardnerHuels
This dish is characterized by its freshness and tenderness, spicy but not dry, with a slight sweetness and sweetness.
Recipe Recommendations
- chicken breast meat 130 grams
- corn oil appropriate amount
- cooking wine appropriate amount
- salt a little
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- dried red pepper 5 grams
- water starch appropriate amount
- soy sauce 4 grams
- vinegar 7 grams
- white sugar 6 grams
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Kung Pao Chicken
1
Wash the chicken breast and cut it into 1 cm thick slices. Put it lightly on it several times, then cut it into 1 cm dices, add a little salt, sprinkle, water and starch, and mix well. Slice ginger and garlic, cut green onions, cut dry red peppers into small pieces and remove seeds; mix soy sauce, vinegar, white sugar, chicken essence, and water starch into a sauce and place them in a small bowl for later use.
2
Heat the pan until add appropriate amount of oil, add ginger and garlic grains and stir-fry until fragrant.
3
Add the diced chicken and quickly divide it and stir-fry well.
4
Add pepper grains and dry red peppers and stir-fry until the diced chicken changes color and breaks.
5
Cook in the sauce and stir fry well.
6
When the diced chicken is juicy and oily, add the crispy peanuts and spring onion segments and stir fry until well, then remove and serve on a plate.