Kung Pao Chicken

Kung Pao Chicken

Introduction:

"I miss the restaurant opposite the school gate when I went to school. I often ordered this dish at that time. Today, I secretly cooked a big chicken meal while my baby was away. Ha ha, the long lost kung pao chicken is finally on the stage. With a bowl of rice, happiness

Production steps:

Step 1: wash the chicken breast.

Step 2: Chop with the back of a knife.

Step 3: dice.

Step 4: put it into a bowl and add cooking wine.

Step 5: add salt

Step 6: add soy sauce.

Step 7: add black pepper

Step 8: add onion and ginger.

Step 9: add proper amount of oil.

Step 10: add the flour.

Step 11: massage the chicken with your hands.

Step 12: mix all the ingredients well.

Step 13: add an egg and wrap all the ingredients.

Step 14: put the oil in the pot and heat it to 50%.

Step 15: add diced chicken

Step 16: dice the carrot.

Step 17: put it into the oil pan.

Step 18: remove when golden

Step 19: remove when golden

Step 20: Fry peanuts.

Step 21: slice onion, ginger and garlic.

Step 22: heat the pan, add onion, ginger and garlic and stir well.

Step 23: add green pepper and stir fry.

Step 24: stir fry green pepper to change color.

Step 25: add carrots and stir fry.

Step 26: add chicken and stir fry.

Step 27: add peanuts and stir fry.

Step 28: mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and starch into sauce and stir fry quickly

Step 29: finished product drawing

Materials required:

Chicken breast: 3 pieces

Carrot: 50g

Green pepper: 30g

Peanut: 50g

Eggs: right amount

Oil: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Onion, ginger and garlic: right amount

Pepper: right amount

Starch: right amount

Note: the chicken should be chopped with the back of a knife, and the oil temperature should be 50% hot when it is stir fried.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy