Kung Pao Chicken

Kung Pao Chicken

Introduction:

Production steps:

Step 1: raw material set diagram.

Step 2: dice the chicken breast, add 1 / 2 tsp cooking wine and a little salt, add 1 / 2 tsp starch and marinate.

Step 3: slice onion, ginger and garlic.

Step 4: mix all seasonings evenly to make Gongbao juice, and soak onion, ginger and garlic in Gongbao juice.

Step 5: stir fry diced chicken in warm oil until it is cut off and set aside.

Step 6: add dried pepper and Chinese prickly ash into the base oil and fry them in low heat.

Step 7: stir fry the onion, ginger and garlic in the bowl.

Step 8: add diced chicken and stir fry.

Step 9: pour Gongbao juice along the edge of the pot, stir well, pour in chili oil, and finally put in peanuts and turn off the heat.

Materials required:

Chicken breast: 150g

Cooked peanuts: 30g

Scallion: 15g

Garlic: 10g

Ginger: 5g

Dried pepper section: 1 tbsp

Pepper: 1 teaspoon

Chili oil: a little

Sugar: 2 teaspoons

Vinegar: 2 teaspoons

Soy sauce: 1 / 2 teaspoon

Cooking wine: 1 teaspoon

Starch: 1 / 2 tsp

Water: 1 tbsp

Salt: 1 / 4 teaspoon

Note: 1, the best chicken is chicken leg meat, will be more tender, no chicken leg at home, had to take chicken breast instead, taste very delicious. 2. Peanuts with general cooked peanuts on the line, if you use fried peanuts, it will be more crisp. 3. Peanuts last, or they won't be crisp.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh