Kung Pao chicken

2024-04-16 16:14:48 5552

Kung Pao chicken is a traditional famous dish in Sichuan. It looks red, but it is actually red but not spicy, and has a strong spicy flavor. Its meat is smooth and crisp, and tastes slightly sweet. The peanuts inside are very crisp and fragrant. Kung Pao chicken is indeed a famous dish, which is delicious~

Details of ingredients

Chicken breast meata piece
PeanutsA small handful
Scalliona section
gingera piece
garlic3 lobes
Douban saucea little
Aged vinegarOne spoonful
CornstarchTwo spoons
egg whiteHalf a
White sugarTwo spoons
Cooking wine1 spoon

Technique

difficultyintermediate
workmanshipfry
tasteIncense of hemp
timeHalf an hour

Steps to make Kung Pao chicken

1. Collection of ingredients.
2. First, cut the chicken breast along the pattern, then cut it into even small pieces. Add an appropriate amount of cooking wine and salt and stir until thick. Add half of the egg white and continue to stir. Then add starch and stir to make it thick. Finally, add a little cooking oil and stir to prevent sticking.
3. Cut the scallions into small sections and dice the carrots.
4. Cut ginger and garlic into small pieces.
5. Add broad oil to the pot, and when the oil temperature is 30% hot, add the diced chicken until smooth and loose. Once it is broken, it can be removed.
6. Continue frying the peanuts with the remaining oil.
7. After the peanuts are about to be fried, add carrots and stir fry together to remove them.
8. Leave the base oil in the pot, add dried chili peppers and peppercorns and fry until fragrant. Add scallions, ginger, and garlic and stir fry until fragrant. Then add a little bean paste and stir fry until red oil is produced. Cook vinegar along the edge of the pot, add salt, chicken essence, and sugar, and stir fry the sauce evenly.
9. Add diced chicken, peanuts, and diced carrots and stir fry evenly. Finally, pour in a little red oil before removing from the pot.
10. The spicy and delicious Kung Pao chicken is finished.