Kung Pao Chicken

Kung Pao Chicken

1. This brand is delicious. There is a bag of chili, a bag of sauce, and a bag of powder for marinated meat. I use 2 bags of seasoning for my side dishes.

2. It is easy to peel off the skin of the chicken leg. Pull it down, then use scissors to cut off the fascia and cut into small pieces.

3. Add a spoonful of oil, a spoonful of cooking wine, and a bag of bacon powder to the chicken nuggets. Grab well and set aside.

4. Dice carrots and eryngii mushrooms, and scallions into small pieces.

5. Put a little oil in the Hai's multifunction pot, add carrots and pleurotus eryngii.

6. Stir fry until dead and fish out.

7. Pour in some oil, fry the diced chicken until the color changes, fry it well, and set aside for later use.

8. Saute the peppers, peppers and green onions.

9. Pour in the diced vegetables and chicken, add the sauce, and stir-fry.

10. Some cooked peanuts before coming out of the pan.

11. Here are a few scallions and serve them on the plate!

12. Isn’t it super simple? Foodies give it a try, it's really delicious😋!

13. Spicy temptation.

14. Super catering.

Tips:

1. It's easier to dice chicken breasts, but chicken thighs are more tender.
2. Pleurotus eryngii is delicious, the first time I put it, I will have more next time.
3. If there are more chicken legs and ingredients, one pack of seasoning is definitely not enough, two packs are just right, the flavor is fragrant, and it is as delicious as a restaurant!