Kung Pao Chicken

Kung Pao Chicken

Introduction:

Production steps:

Step 1: fry the peanuts first. Pour proper amount of oil into the pot. When the oil is cold, pour the peanuts into the oil. Heat the peanuts with medium heat. Turn the peanuts with a spoon. Be sure to heat them evenly. When the oil is hot, remove the discolored peanuts, drain the oil, fry the peanuts and cool them. The color will be darker, so pay attention not to over fry the peanuts when frying.

Step 2: cut the chicken leg into 2-3cm diced meat, put it into a bowl, add 2 tbsp soy sauce, 2 tbsp starch, 1 tbsp vinegar, 1 tbsp sugar, and cut the red pepper into 3cm segments. Mix all seasonings into sauce and set aside. Cut scallion into 1cm long sections, peel garlic, wash and slice. Heat the frying pan with high heat, pour in the right amount of oil, add the dried pepper and Zanthoxylum to stir fry the flavor, add the diced chicken to continue to stir fry.

Step 3: add garlic, ginger, scallion, stir fry out the flavor.

Step 4: add the sauce and stir well, then add the fried peanuts and stir well, finally add the right amount of salt. Chicken essence and monosodium glutamate will do

Materials required:

Chicken leg: 1 jin

Shallot: moderate

Peanuts: 100g

Garlic: 3 cloves

Ginger: 3 tablets

Onion: 1 Section

Dry red pepper: 2

Chinese prickly ash: 10

Oil: right amount

Starch: 2 tbsp

Vinegar: 1 teaspoon

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

Sugar: 1 teaspoon

Soy sauce: 2 tbsp

Note: 1: it is suggested to use chicken leg as much as possible, because the meat quality of chicken leg is fresh and tender, and the taste is better than that of chicken breast. 2: Peanuts should be fried crispy. Don't overdo it.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy