Kung Pao Chicken
Kung Pao Chicken Diced is the traditional name of Guizhou cuisine. It is fresh and spicy at the entrance. The tenderness of the chicken is combined with the crispy nature of peanuts, making it widely popular among the public. Especially in Western countries such as the United States, the United States and the United States, Kung Pao Chicken has become almost synonymous with China cuisine, similar to spaghetti in Italian cuisine.
Recipe Recommendations
- chicken breast 200 grams
- dried chili appropriate amount
- pepper appropriate amount
- onion 10 grams
- Jiang 10 grams
- garlic 10 grams
- white sugar 1 tablespoon
- vinegar 2 tablespoons
- soy sauce 1 teaspoon
- cooking wine 1 tablespoon
- salt 1/4 teaspoon
- starch 1 teaspoon
- sesame oil 1/4 teaspoon
- water 1 tablespoon
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Kung Pao Chicken
1
Two fresh chicken legs, remove the bones and skin to leave the leg meat.
2
Pat the chicken leg meat loosely on the back of the knife, then cut it into dices, add 1 teaspoon cooking wine and 1/4 teaspoon salt, squeeze hard, add 1 teaspoon starch, squeeze well, and marinate for 10 minutes.
3
1 tablespoon sugar, 2 tablespoons vinegar, 1 teaspoon soy sauce, 1 tablespoon cooking wine, 1 teaspoon starch, 1 tablespoon water, 1/4 teaspoon salt, and 1/4 teaspoon sesame oil mix and mix into dressing.
4
Slice 10 grams of onion, ginger and garlic, and soak in the sauce.
5
Prepare 40 grams of fried peanuts and appropriate amount of dried peppers and pepper.
6
Add diced chicken in hot oil and stir-fry until it breaks raw. Remove and set aside.
7
Add the dried chili strips and pepper to the remaining oil and stir-fry until fragrant.
8
Add in green onions, ginger and garlic slices and stir fry.
9
Add in the diced chicken and stir fry, turn to the high heat, pour the kung pao juice along the edge of the pan, stir the pan twice, let the sauce evenly wrap the diced chicken, finally add the peanuts, and turn off the heat.Kung Pao Chicken Make Tips
1. Authentic Kung Pao diced chicken requires chicken leg meat. Without chicken leg meat, you can also use chicken breast meat, but the taste of the chicken leg meat will be more tender and smoother;2. The chicken leg meat must be patted with the back of a knife in advance, which is the key to making the taste tender and tender;4. Soak the onion, ginger and garlic slices in the sauce first, and then stir-fry it will be more delicious;5. Kung Pao dishes are small lychee flavored. My sweet and sour ratio is 1:2. If you like sweet mouthfuls, you can adjust the ratio to 1:1.