Kung Pao Chicken
1.
Remove the bones and skins of the chicken thighs, cut into cubes, put them in the cooking wine soy sauce, grab them with a small amount of starch and salt by hand, and marinate for 15 minutes.
2.
Carrots (need to be blanched in boiling water), half a cucumber and a small root, diced and set aside, (according to your needs, don’t like to eat it, you can leave it), green onion, and cut into sections.
3.
I roasted the peanuts in the oven, because I think it’s too greasy for frying, so...(wash the peanuts clean and drain the water, preheat the oven at 160°C and bake for 10 minutes, turn over in the middle) After cooling down A pinch of the skin falls off)
4.
Slice garlic and ginger, a few peppers, a few dried chilies, a teaspoon of bean paste (must be finely chopped)
5.
Put dry starch (10g) in a bowl, light soy sauce (10g), vinegar (15g) and mix thoroughly, then add sugar (15g) to mix evenly and set aside
6.
Put the oil after the pan is heated
7.
Stir-fry the chicken
8.
Put the chopped bean paste in the remaining oil in the pot and stir-fry the red oil on low heat.
9.
After sautéing the red oil, add the Chinese pepper and dried chili and stir-fry for a while, then add the garlic and ginger slices and fry until fragrant.
10.
Add green onions, diced cucumber and diced carrots and stir-fry for a while!
11.
Pour in the fried chicken thighs and stir-fry together! Pour peanuts
12.
Finally, pour in the tuned Kung Pao juice and stir-fry, turn off the heat and serve on a serving plate, ready to eat!
Tips:
In fact, this dish is still quite simple. The preparation work is done well and don't mess around with your hands when frying! Add the ingredients as you like! Don’t know if this dish suits your appetite?
