Kung Pao Chicken

Kung Pao Chicken

Introduction:

Production steps:

Step 1: dice the chicken first,

Step 2: after cutting, add cornstarch, a little salt and peanut oil to marinate for a while.

Step 3: saute the pickled diced chicken over high heat,

Step 4: add ingredients: green onion, garlic, dried pepper and Chinese prickly ash to stir fry until fragrant, then add 3G salt, 3G sugar, 3G chicken powder, 3G oyster sauce, 3G soy sauce, 5g chili sauce, 5g chili oil, 5g vinegar and 2G sesame oil to stir fry well.

Step 5: add peanuts and sesame oil and stir well.

Materials required:

Chicken: 200g

Fried peanuts: 50g

Scallion: 10g

Zanthoxylum bungeanum: 3G

Dried pepper: 5g

Garlic: 5g

Salt: 3G

Sugar: 3G

Chicken powder: 3G

Oyster sauce: 3G

Raw powder: 8g

Fresh: 3G

Chili sauce: 5g

Chili oil: 5g

Vinegar: 5g

Sesame oil: 2G

Note: peanuts to the last to join, stir well after the pot, immediately out of the pot, such a peanut more crisp, not easy to soften.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy