How to Make "lichee Flavor" 【kung Pao Chicken】

Name: How to Make "lichee Flavor" 【kung Pao Chicken】
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Chicken breast; 50g very light blue; 8g Dried chili; 50g Fried peanuts; 5g salt; 5g Peppercorns; 5g Shredded ginger; 2 spoons Cooking Wine; 1 spoon Soy sauce; 2 spoons Balsamic vinegar; 2 spoons Sugar; 5g Dry starch; 1/2 a spoon White pepper

by Lu Zhen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Gongbao juice belongs to the "little sweet and sour" type in Sichuan cuisine, and it is also called "lichee flavor", which has a slightly sour and slightly sweet feeling.

Compared with the "big sweet and sour" of sweet and sour, Gongbao juice uses limited sugar and vinegar, which is not too sour or too sweet.

Kung Pao Chicken is a traditional famous dish in Sichuan cuisine. It is made of fried chicken, dried chilies, peanuts and so on. Because of its spicy taste, the tenderness of chicken and the crispness of peanuts, it is widely welcomed by the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao chicken has become "overwhelmed" and has almost become synonymous with Chinese cuisine. The situation is similar to spaghetti in Italian cuisine. "

How to Make "lichee Flavor" 【kung Pao Chicken】

1. Wash a piece of chicken breast.

How to Make "lichee Flavor" 【kung Pao Chicken】 recipe

2. Cut the green onion into sections, shred the ginger, a handful of dried chili, and deep-fried peanuts for later use.

3. Cut the chicken breasts into small cubes.

4. Add white pepper, salt, some shredded ginger and light soy sauce.

5. Two spoons of cooking wine.

6. 5 grams of dry starch.

7. Grab it with your hands repeatedly and let it taste for 15 minutes.

8. Put the wok on the fire, pour in the oil, heat over a medium heat, and add the diced chicken when it is 50% hot.

9. Slippery.

10. When the chicken is discolored, scoop it out and control the oil for later use.

11. Save the bottom oil, add the peppercorns when the oil is cold, and stir-fry them slowly. When the peppercorns are fragrant, remove them and add the green onion, shredded ginger, and dried peppers.