Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 Chicken leg; 10g peanut; 1 piece egg; 30g shallot; 3 slices ginger; 3 cloves garlic; 3 pcs Dried chili; 5 capsules pepper; Some Salad oil

by Tears of enthusiasm and happiness

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

After the New Year’s Day is the Spring Festival, starting from today, we have to prepare some dishes for the New Year! When it comes to New Year dishes, everyone will find it very complicated. In my opinion, as long as the family likes to eat, they can be used as New Year dishes. Today I will introduce to you a different recipe of Kung Pao Chicken. The method is very simple, and the chicken does not use oil, it tastes great! The recipe came from a restaurant in Chengdu. I saw it in a master recipe and I have already made it. It's been three times, it's very delicious, and it was killed in seconds when it was served on one end!

Ingredients

4 Chicken Leg
10g Peanut
1 piece Egg
30g Shallot
3 slices Ginger
3 cloves Garlic
3 pcs Dried Chili
5 capsules Pepper
Some Salad Oil

Kung Pao Chicken

1. Remove the bones and skins of the chicken legs, wash and cut into diced chicken. Add salt, starch, cooking wine, and egg white to mix well, and marinate for more than 2 hours to allow the chicken to fully absorb the seasoning

2. Put the peanuts into the frying pan and fry them, remove them for later use

3. Chili noodles and vinegar are put together and ready