Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 10g Dried chili; 1g Dried peppercorns; 8g ginger; 3 cloves garlic; 1 very light blue; 8g Sugar; 16g Balsamic vinegar; 15g Cooking Wine; 10g starch; Some salt; 30g Cooked peanuts; 6g Soy sauce

by Food Fun Vegetable House

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When it comes to Sichuan cuisine, one's first impression is spicy. Sichuan cuisine is not equal to spicy, but Sichuan cuisine is inseparable from spicy. If Sichuan cuisine does not have spicy, it will also lose the most characteristic and flavorful flavor of Sichuan cuisine. The same pepper can be played with different tricks in the hands of Sichuan and Chongqing people. To enjoy Sichuan cuisine is to enjoy the taste of Sichuan cuisine, to play with peppers, to play is to study, and to play is to taste. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]

When talking about Sichuan cuisine with friends from other places, Gongbao chicken is always blurted out. You can't stop drooling between words. You must try the authentic Gongbao chicken. Whether in high-end restaurants or street restaurants, you can always find it. It can be tall and grounded.

It was the first time I ate Kung Pao Chicken, but I didn't know whether it was authentic or not. It was delicious anyway. Later, I heard food experts say that the taste of real Kung Pao chicken should not be sour and sweet, but salty and umami. The mouth is slightly sweet and slightly sour, with a little spicy flavor. This kind of Kung Pao chicken is called Authentic.

How can I make an authentic plate of Kung Pao Chicken at home? It's better to serve it directly instead of selling it.

Kung Pao Chicken

1. Prepare raw materials in advance

Talking: Many friends choose to use chicken breast when making Gongbao chicken. Personally, I recommend using chicken thighs from young roosters. Live meat has a tenderer and more delicious taste than chicken breasts.

2. Use the back of a knife to pat the chicken thighs loose, then remove the bones and talk about: lightly patting with the back of the knife can relax the muscle tissue and make the taste better

3. Peel the boneless chicken thigh meat and cut into small cubes

4. Use cooking wine, 1/2 starch, soy sauce, salt to taste

Talking: adding a small amount of soy sauce can add color

5. Add sugar, balsamic vinegar, cooking wine, salt, water and starch to the bowl and mix thoroughly (it is recommended to try the mixed juice)

Talking: It is necessary to adjust the bowl of juice in advance, so that it can be fast, accurate and stable when the dishes are served.

6. Remove the stalk and cut the red pepper into small sections; cut the white onion into small sections; cut the old ginger and garlic into rice for use. Talking: Onion only needs white onion, green onion leaves don’t need.

7. Pour the oil in the pot and heat it up, then put the marinated chicken into the oil pot and quickly grease the oil until the surface is golden, then remove