Kung Pao Chicken

Kung Pao Chicken

Introduction:

Production steps:

Step 1: cut the chicken breast into small pieces, add cooking wine, starch, pepper and salt, stir well, marinate for 10 minutes.

Step 2: put a little oil in the pan, add peanuts and fry over low heat until the skin is golden.

Step 3: heat the oil in the pan, add the marinated diced chicken and slide it until it turns white. Don't fry it for too long, otherwise the meat will turn white easily. Take out and reserve. Dice green onion.

Step 4: add diced green onion and Chinese prickly ash in a hot pot, stir fry until fragrant, add the sauce (vinegar, soy sauce, salt and sugar), and stir fry the chicken breast. It doesn't have to take long. Chicken is easy to cook. Turn off the heat and stir in the peanuts. The rest of the peanuts can be sprinkled with salt to make a side dish.

Materials required:

Chicken breast: 1 piece

Peanuts: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Starch: right amount

Salt: a little

Soy sauce: 3 tablespoons

Vinegar: 1 tablespoon

Sugar: a little

Note: Chicken cooking time should not be too long

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor