Kung Pao Chicken

Kung Pao Chicken

1. Cut green onion into small pieces, ginger into small pieces, chili into small pieces

2. Chicken thighs are peeled and boned, cut into cubes, marinate with 1/2 tablespoon of starch, 1 tablespoon of light soy sauce, and 1/2 tablespoon of cooking wine for 20 minutes

3. 2 tablespoons of light soy sauce, 3 tablespoons of white sugar, 1.5 tablespoons of rice vinegar, mix into juice for later use

4. 1 tablespoon of starch, 1 tablespoon of water, 1.5 tablespoons of cooking wine to make gorgon juice for later use

5. Pour a little oil in the pan and deep-fry the peanuts over a low heat to make them crispy-of course you can also use cooked peanuts to save this step

6. The chicken must be mixed with a little oil before frying to prevent it from sticking to the pan

7. Pour a proper amount of oil after the pan is heated, add the diced chicken and stir fry when the oil is warm

8. Stir fry the diced chicken and change its color, cut it with chopsticks and pierce it thoroughly, indicating that it is cooked and ready for use.

9. Add a little sesame oil and vegetable oil to the pot, add the pepper and squeeze the fragrance with low heat

10. Throw away the pepper in the frying pan oil and leave it in the pan

11. Add the shallots, chili, and ginger slices until fragrant

12. Pour the fried chicken into the pot

13. Pour the juice adjusted in step 2 into the pot

14. Add a spoonful of dark soy sauce for color

15. Pour the gorgon juice to thicken the gorgon

16. The peanuts can be served after the peanuts