Kung Pao Chicken

Kung Pao Chicken

Introduction:

Production steps:

Step 1: prepare chicken breast, peanuts, carrots and green onions.

Step 2: dice chicken breast.

Step 3: wash and dice the carrots.

Step 4: cut the dried pepper and green onion into small pieces.

Step 5: marinate with diced starch and soy sauce.

Step 6: mix cooking wine, sugar, vinegar and soy sauce into sauce.

Step 7: deep fry the peanuts in the cold oil until crisp and fragrant. Set aside.

Step 8: heat the oil in the pan, add the marinated diced chicken, stir fry until the meat turns white, and set aside.

Step 9: leave oil in the pot, add onion and pepper to stir up fragrance, add diced carrot to stir fry for a while.

Step 10: pour in the fried diced chicken, add salt and stir well.

Step 11: turn the heat down and add the sauce.

Step 12: pour in the fried peanuts, stir fry evenly, and then out of the pot.

Materials required:

Chicken breast: 200g

Peanuts: right amount

Carrot: right amount

Scallion: right amount

Pepper: right amount

Starch: right amount

Oil: right amount

Salt: right amount

Vinegar: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

Note: peanuts must be in the pot before cooking, so as not to stir fry in the pot for a long time, which will affect the crispness of peanuts.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: medium spicy