Kung Pao Chicken
by Ali_
Favorite
Difficulty
Easy
Time
30m
Serving
2
Home-style version~
1. Chicken diced
2. Add a small amount of salt, light soy sauce, starch, and marinate for five minutes
3. Diced cucumber
4. Diced green onions
5. Can add some water
6. Stir fried chicken in hot oil
7. Put the diced chicken out, add oil, pepper, pepper and green onion, stir fry until it tastes good, add cucumber
8. Add chicken cubes
9. Add sauce
10. Finally, add peanuts. When I was preparing for work, I had already fried the peanuts over a low fire. Add the sauce and stir-fry evenly, collect the thick soup, and stir the peanuts to turn off the heat to get out of the pot~~
Tips:hint:
1. Using chicken thigh meat to make Kung Pao chicken is better than chicken breast. If you choose chicken breast, it is best to use the back of a knife to pat it loose and then dice. The taste is better.
2. You can also add appropriate amount of cucumber diced, carrot diced or other crispy vegetable diced and stir fry together, which has more nutrition.
3. Kung Pao Chicken is slightly sweet, and the amount of sugar should be larger. Don't doubt whether the amount is wrong, just put it boldly. Of course, the spoon used here refers to the size of an ordinary soup spoon, not a rice spoon!
4. The amount of pepper and pepper in the Kung Pao Chicken can be adjusted according to your own preferences.
5. You can also use cooked almonds, cashews, etc. instead of peanuts to make a luxurious version of Kung Pao Chicken. To ensure that the dried fruits are crispy, they must be added before they are out of the pan.
