How to make Kung Pao Chicken - VicentaLakin's Recipe

Recipe Recommendations

chicken leg meat of 2
fried peanuts appropriate amount
onion 1 segment
garlic 2-3 a
dried chili appropriate amount
pepper appropriate amount
Fine chili powder appropriate amount
starch appropriate amount
vinegar 3 scoops
soy sauce half a spoonful
soy sauce half a spoonful
salt appropriate amount
white granulated sugar 4 tablespoons
chicken essence appropriate amount
cooking wine 3 scoops

sweet and sour
fried
ten minutes
ordinary

Steps for Kung Pao Chicken

1

Seasonings include: vinegar, soy sauce, light soy sauce, salt, white sugar, chicken essence or monosodium glutamate, cooking wine

2

Peel the peanuts and fry them in cold oil until golden brown.

3

Beat the chicken leg meat and cut it into diced chicken pieces the size of your thumb. If you like friends here who taste more tender, you can lightly cut the meat with a cross flower knife. I didn't cut it because I thought it tasted just right.

4

Add a spoon of cooking wine and measure a spoon of starch

5

Grasp well and marinate for 20 minutes

6

Make Gong Pao juice, and then we make Gong Pao juice. Gong Pao juice is small lychee mouth, which is small sweet and sour. When preparing, it is best to use a small bowl with a deep bottom. According to the ratio, 4 tablespoons of white sugar, 3 tablespoons of vinegar, 1 tablespoon of cooking wine, half a spoon of light soy sauce to enhance flavor, half a spoon of dark soy sauce to enhance color, and then a spoon of salt and chicken essence. Be careful not to have too much salt and chicken essence.

7

The ingredients are: Below we prepare the ingredients for frying diced chicken, sliced garlic, dried peppers, appropriate amount of pepper, and water starch for use. There is also the secret of Emei Restaurant's Gong Pao Chicken Diced Cuisine only in red oil but not in sauce, 2 spoonfuls of fine chili powder.

8

Put the chopped garlic slices into the mixed Kung Pao juice and set aside

9

It is best to use Beijing onions. Since there are no overseas products, I used shallot instead and cut them into diced onions.

10

Put oil in the pan, and the amount of oil should be more than when cooking. Since our diced chicken is hung with starch paste, it can easily stick to the pan when frying. Here is a secret for everyone. During the oil heating process, constantly use a frying spoon to "rinse" the pan with oil to make the frying spoon stained.

11

When the oil temperature is 50% hot, which is when the oil is just a little smoky, add dried peppers and pepper, stir fry to create a fragrance.

12

When the peppers turn purple-red, add diced chicken.

13

Stir fry the diced chicken and try not to stick to the pan. The fire of foreign stoves is not strong, so domestic friends must control the temperature of the pot and remove the pot from the fire for a while when smoke starts.