Kung Pao Chicken
Ingredients: soy sauce,salt,green pepper,water starch,white sugar,cooking wine,ginger,minced garlic,red pepper,pepper,qingshui,dry starch,dried red pepper,chicken leg meat,rice vinegar
Recipe Recommendations
- chicken leg meat appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- pepper appropriate amount
- dried red pepper appropriate amount
- salt 1 teaspoon
- cooking wine 1/2 teaspoon
- dry starch 2 teaspoons
- rice vinegar small amount
- soy sauce 1 tablespoon
- white sugar 2 teaspoons
- qingshui 2 tablespoons
- water starch 2 tablespoons
Steps for Kung Pao Chicken
1
Cut the chicken leg meat into 1cm cubes, add salt (1/2), cooking wine and dry starch, stir well, and marinate for 5 minutes.2
Put garlic, onions and ginger in a bowl, add salt (1/2 teaspoon), white sugar, rice vinegar, soy sauce, water, and starch to make juice. Set aside.3
Heat the pan, pour in the oil, add a little sesame oil, add the pepper while the oil is cold. When the pepper has a fragrance and the color becomes slightly darker, add the dried peppers and saute until fragrant; add the diced chicken and stir-fry until it changes color, and immediately add the green and red peppers. Stir fry for 10 seconds, then pour in the mixed sauce, stir fry for 1 minute over high heat, and add the fried peanuts.Kung Pao Chicken Make Tips
Since this dish requires quick stir-frying over high heat, the sauce needs to be prepared in advance. Otherwise, adding seasonings one by one will prolong the cooking time, causing the chicken cubes to become tough.