Kung Pao Chicken
1.
Rinse the chicken breast with clean water and cut into dice pieces. Add appropriate amount of cooking wine and dried starch, mix well, and marinate for 15 to 20 minutes
2.
Pour a little oil on the frying spoon, heat it up and shake well, add the peanuts and stir-fry on low heat, then pour it into a flat pan to dissipate heat
3.
Cut cucumbers and carrots into dice cubes, and scallions into round sections about 2 cm in length; mix soy sauce, white sugar, vinegar and a little dry starch into a sauce, which is sweet and sour, set aside for later use.
4.
Put the oil on the frying spoon, and heat it to 80% hot without passing the bottom of the frying spoon, add the chicken to the maturity and remove it. In order to prevent the chicken from sticking, add the oil in small amounts and several times at a time. It can almost be fished out after a minute of discoloration.
5.
Brush the pan and add oil again, slightly more than usual for cooking. Heat the oil with pepper, add carrots after frying, stir fry for two or three minutes, add ginger slices, add the oiled chicken again after stir fry, three or four minutes later Add the green onions. Pour the sauce and dried chilies, add a little water, and stir fry.
6.
After five minutes, add peanuts and diced cucumber, stir-fry for two to three minutes, and the sauce will be evenly distributed.
Tips:
The color and fragrance are delicious, the operation is simple, and it is suitable for eating rice; the side dishes can be adjusted according to your own favorite; the temperature of fried peanuts should be controlled well, and it will not be crisp if it is light, it will be mushy if it is heavy.
