Kung Pao Chicken

Kung Pao Chicken

1. A piece of chicken breast, wash

2. Cut the green onion into pieces, 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, part of ginger, light soy sauce

5. Two spoons of cooking wine, 5 grams of dry starch

6. Grab it with your hands repeatedly, and taste for 15 minutes

7. Put the wok on the fire, pour in the oil, heat on medium heat, add the chicken when it is 50% hot

8. Slippery, wait until the chicken is discolored and scoop out, control the oil and reserve

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

10. Stir fry over medium heat until the color of the peppers changes and the aroma of green onions comes out

11. Pour the chicken and stir fry

12. Pour in the tuned Kung Pao juice (look at the pour, I didn't finish this one)

13. Stir-fry slightly until the sauce thickens

14. Pour deep-fried peanuts before out of the pan, stir fry a few times, turn off the heat to serve