Kung Pao Chicken
1.
Prepare the ingredients
2.
Pat the chicken breast with the back of a knife and cut it into thumbs-sized cubes.
3.
Use one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch. Pickle for ten minutes to taste.
4.
Cut green onions into sections.
5.
Put oil in the pan, and stir-fry the diced chicken to turn white when it is 70% to 80% hot.
6.
Add dried chilies, green onions and a teaspoon of pepper powder, and fry them to create a fragrant flavor.
7.
Add the sauce and stir-fry on high heat until it is sticky and dry.
8.
Turn off the heat and stir in the peanuts.
Tips:
1. The reason why I use pepper powder is because the step of frying the peppercorns is very dangerous, and you will get old if you are not careful, and it will splash out when it comes into contact with cold water. It doesn't taste bad in place of pepper powder.
2. However, chicken thigh meat is more delicious and tender, and the heat control is not very harsh! But there is no chicken breast that can be diced to look good.
3. This dish will be hot throughout the whole process. Stir-fried chicken shouldn't last long, it will grow old after a long time. If you are not afraid of additives, it might be better to put some meat tenderizer, but I haven't tried it. The cooking oil in this recipe can be used for pickling, and it can be replaced with egg white, but the egg white is easy to descale and cause flocculation.
