Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Gongbao diced chicken" is the traditional name of Guizhou cuisine. It is very popular for its spicy taste, tender chicken and crisp peanuts. Especially in western countries such as Britain and the United States, Kung Pao diced chicken is almost synonymous with Chinese food, which is similar to spaghetti in Italian food. "

Production steps:

Step 1: two fresh drumsticks, remove the bone and skin to leave the leg meat.

Step 2: loosen the chicken leg with the back of a knife, then cut it into small pieces, add 1 teaspoon cooking wine and 1 / 4 teaspoon salt, then add 1 teaspoon starch and marinate for 10 minutes.

Step 3: 1 tbsp sugar, 2 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp starch, 1 tbsp water, 1 / 4 tbsp salt and 1 / 4 tbsp sesame oil are mixed to form a sauce.

Step 4: slice 10 grams of onion, ginger and garlic, and soak them in the sauce.

Step 5: prepare 40 grams of fried peanuts and proper amount of dry pepper and Chinese prickly ash.

Step 6: stir fry diced chicken in hot oil until it is cut off and set aside.

Step 7: in the remaining oil, add the dried pepper section and Zanthoxylum bungeanum to stir fry.

Step 8: add onion, ginger and garlic slices and stir fry.

Step 9: stir fry the diced chicken, turn the heat, pour the Gongbao juice along the edge of the pot, shake the pot twice, let the sauce wrap the diced chicken evenly, finally put the peanuts, turn off the heat.

Materials required:

Chicken breast: 200g

Fried peanuts: 40g

Dry pepper section: appropriate amount

Zanthoxylum bungeanum: right amount

Scallion: 10g

Ginger: 10g

Garlic: 10g

Sugar: 1 tbsp

Vinegar: 2 tbsp

Soy sauce: 1 teaspoon

Cooking wine: 1 tbsp

Salt: 1 / 4 teaspoon

Starch: 1 teaspoon

Sesame oil: 1 / 4 teaspoon

Water: 1 tbsp

Note: 1. Authentic Kung Pao diced chicken is made of chicken leg, without chicken leg, chicken breast is OK, but the taste of chicken leg will be more tender and smooth; 2. Loosen the chicken leg with the back of the knife in advance, which is the key to make the taste fresh and tender; 4. Soak the scallion, ginger and garlic slices in the sauce first, and then stir fry them up, which will be more delicious; 5. Kung Pao dish is small litchi flavor, my sugar Vinegar ratio is 1:2, like sweet mouth can be adjusted to the ratio of 1:1.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy