Kung Pao Chicken
By ReedHeller
Ingredients: chicken essence
Recipe Recommendations
- chicken breast meat 3 two
- peanuts 3 two
- onion few paragraphs
- powder a spoonful
- salt a little
- Jiang appropriate amount
- garlic appropriate amount
- white sugar a big spoonful
- cooking wine a spoonful
- dried chili two
- balsamic vinegar a big spoonful
- chicken essence appropriate amount
- soy sauce appropriate amount
- sweet and sour
- fried
- half an hour
- simple
Steps for Kung Pao Chicken
1
First wash the chicken and cut it into finger-sized pieces, place it in a bowl, and add appropriate amount of salt, shredded ginger, soy sauce, cooking wine, rice flour, and cooking oil.
2
Mix and stir well and marinate for 10 minutes.
3
During the marinating process of chicken, peanuts can be fried. Put cold oil in a cold pan and add peanuts that have been washed and dried in water, and fry slowly over low heat.
4
Slowly fry until the surface of the peanuts begins to turn dark.
5
Quickly remove the discolored peanuts from the oil pan and place them on a plate, add a little salt and stir well.
6
Wash and cut the ginger, garlic, green onions, and peppers.
7
Use a bowl to add white sugar, cooking wine, vinegar, chicken essence and appropriate amount of water to make a sauce.
8
Put the oil in the pan, and add the marinated chicken nuggets when it is 70% hot.