Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: : Chicken Marinated; 1/2 egg; 200g (diced) Boneless chicken thigh; 5g Corn flour; 10ml oil; 3g salt; : Peanut part; 50ml Vegetable oil; 150g Hand peeled peanuts; : Kung Pao Chicken Soy Sauce; 300ml Vegetable oil 2; 10g Sugar; 20ml Water starch; 5ml Vinegar; 10ml Soy sauce; 20ml Totole Fresh Chicken Sauce; 20ml boiling water; 5g pepper; 4 Dried red chili; 10g chopped green onion; 10g ginger; 10g garlic

Kung Pao Chicken

1. Prepare the materials

2. Debone and dice the chicken thighs, put them in a bowl, add salt, and then add a small amount of beaten egg liquid and stir in one direction.

3. Then add salt and cornstarch and stir well

4. Then add an appropriate amount of vegetable oil and stir evenly, put it in the refrigerator and let it stand for 2 hours

5. Adjust the heat to medium-high heat, pour in vegetable oil, add peanuts and stir-fry until the peanuts change color, then pour out the excess oil, add the peppercorns and dried chilies together, stir fragrantly, pick up and set aside (you can pick out the peppercorns)

6. Add an appropriate amount of vegetable oil to the pot, and when the oil temperature rises to the sixth layer, pour the chicken

7. Turn it over to change the color of the chicken, pick up and strain to remove the oil for later use

8. Use the remaining oil in the pot to stir-fry the chives, ginger and garlic

9. Then pour the chicken and stir fry

10. Totole fresh chicken sauce is mixed with a little boiling water to make a soup, add it to the chicken and stir fry together with light soy sauce, dark soy sauce, green onion and ginger cooking wine, and white sugar