Kung Pao Chicken
By CeasarHyatt
Kung Pao Chicken Diced is my favorite. It is a must-order dish every time I go out. Every restaurant and every chef makes it tastes different. I still like Kung Pao Chicken Diced at Emei Restaurant the most. It tastes amazing. Today, I will also copy it, haha is not bad.
Recipe Recommendations
- chicken leg meat appropriate amount
- peanuts appropriate amount
- green onions appropriate amount
- chili appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- ketchup appropriate amount
- salt appropriate amount
- starch appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Kung Pao Chicken
1
Bone and dice chicken thighs.
2
Add a little salt, egg white, white pepper and cooking wine to the chicken leg meat and stir well. Marinate for 20 minutes.
3
Dice the green onions and prepare the peppers and pepper.
4
Take a bowl and add starch, sugar soy sauce, vinegar salt water and a small amount of tomato sauce to blend into a sauce.
5
Put cool oil in the pan and fry the peanuts until crispy and fragrant. Set aside.
6
Put the oil in the pan. Heat it up.
7
Add the marinated diced chicken.
8
Stir fry until the meat turns white.
9
Stir up the diced chicken until ready for use.
10
Leave a drop of oil in the pan and saute the pepper and pepper until fragrant.
11
Turn to low heat and pour in the bowl of juice.
12
Bake the soup and concentrate it.
13
Pour in the diced chicken, peanuts, and spring onions, and stir fry.
14
Stir fry evenly and dry the soup.