Kung Pao Chicken
1.
Prepare the diced chicken:
Remove the ribs from the chicken breast and cut into 10mm cubes.
Code taste: add salt to the chicken, add cooking wine, a little soy sauce, stir well, add water appropriately, then beat the chicken vigorously, let the chicken completely absorb the water, the chicken is tender, mainly with water in it, just like a baby, it is more watery , Naturally tender.
Sizing: Add dry starch and continue stirring to completely adhere the starch to the chicken. No need to add egg liquid! After mixing properly, add proper amount of clear oil, (add half a spoon of clear oil for each catty of chicken), and then gently grab a few times with your hands to lock in the moisture. Of course, chicken thighs are also fine. But it should be emphasized that as long as the technology is in place, the chicken breast meat does not need to be poor in chicken thigh meat.
2.
Dice green onions, 50g, set aside.
3.
Diced green bamboo shoots, 100g, set aside. Here to explain, the traditional Kung Pao chicken does not add diced green bamboo shoots, but many girls do not like to eat too much meat, so I added some diced green bamboo shoots. You can also add diced cucumbers and carrots. But, remember to handle them separately, otherwise it will grab the chicken and sweet and sour taste.
4.
Fried peanuts, if you can't fry them, you can buy them fried by others, remove the salt they put, and remove the peanut skins. If you can fry, then I won't bother you to read the recipe. Forget it, let me say how to do it. Soak the peanuts in hot water for 15 minutes, then peel them, then put them in the pot with cold oil, and fry them slowly, remember! Be sure to stir frequently. The fried peanuts must be quickly scattered and not piled in the bowl. In this way, the internal temperature of the peanuts is too high, which is equivalent to heating in the pot, which will cause over-fried! what? You ask me how can I tell if it's fried? follow me! I will tell you after paying attention to me! Slightly. . .
5.
Chicken breast meat oil (equivalent to vegetable blanching water), oil can keep meat ingredients moisture and nutrition, taste more tender and easier to cook.
1. Broiled pot (to prevent sticking pot):
Add more oil to the pot, turn on the fire until the oil smokes, stir the oil constantly so that the inner wall of the pot is scalded by the hot oil, then pour out the oil for later use, or wait for it to cool, or add some cold oil. Then proceed to the next step.
2. Lubricating oil:
Add oil to the pot, about 100 ml, the oil temperature should not be too high, about 120 degrees. You can use a small piece of chicken to try the oil at home for two to three minutes. It is not fried chicken, but grease! At this time, gently sprinkle the chicken into the pot. When you first enter the pot, do not stir the chicken. After about five seconds, use a spoon to gently push it. Do not stir! To prevent the chicken from desizing, wait for the chicken to turn white and set the shape, and start the pan immediately. The time for the chicken to be oily should not exceed half a minute.
I will focus on it here. Any non-stick pan of hundreds or thousands of dollars is not worth the iron pan I gave to the induction cooker. The non-stick pan is too heavy and the paint is easy to scratch. The key is expensive! Remember, hot pot! (The chicken in the picture should be white after being oiled. I didn’t find the picture, so let’s make up for it)
6.
The previous is all preparations. For your simple operation and better fry the authentic Kung Pao chicken, I will divide the seasoning into 3 times. You only need to follow my tutorial and add the seasoning in several times!
seasoning:
Seasoning No. 1: 5g dried pepper, 3g dried pepper, 5g sliced ginger, 5g sliced garlic
No. 2 seasoning: 1g salt, 1g pepper, 12g sugar, 26g vinegar, 5g soy sauce, 30ml water, 5g starch (stir all the seasonings evenly for later use)
7.
everything's ready! Let's start frying!
Pour the oil and heat the oil on a low heat for about 10 seconds. Do not use rapeseed oil or lard or olive oil! Ordinary blended oil, peanut oil, etc. will do.
8.
Add seasoning 1 and stir fry for about 10 seconds
9.
Change to high heat, add diced chicken, and stir-fry green bamboo shoots for about a minute
10.
Add diced green onions and sauté. If you like the fragrance of green onions, you can add green onions before adding the chicken. The taste is better
11.
Add the No. 2 seasoning bag and stir-fry for about 20 seconds. (Remember, use high heat when harvesting the gorgon! Don’t stir it when you just put it in the pan, and then stir it quickly after two seconds, so that the gorgon juice can more easily cover the ingredients! , It will take off. After the juice is put in the pot, it should not be fried for a long time, it will volatilize the vinegar, which will affect the overall taste.
12.
Put the peanuts before starting the pan, stir fry twice to start the pan! Peanuts can't be fried for a long time, it will affect the crisp taste of peanuts! After the peanuts are laid, the pot will start within five seconds!
13.
Start the pot, a brown-red, slightly spicy, sweet and sour Kung Pao Chicken will be out of the pot! Are you drooling? Hurry up and make your own one!
Tips:
Kung Pao Chicken, this dish is not difficult if you want to make it well, but it is difficult to make it consistently.
Baidu or Weibo, there are many tutorials about this dish, I believe you will doubt your life after you finish it.
There are several key elements, as long as you master it well, this dish is not difficult:
1. Grease, the diced chicken should be treated with grease first.
2. Broil the pot, otherwise it will stick to the pot.
3. The chicken must be tender. There are several factors. You must use a knife to break the tendons, or directly beat them with a Western-style tendon hammer! Then slash the texture of the chicken breast and cut diamond-shaped dices instead of cutting square dices directly! There is also need to deal with the code flavor sizing.
