Kung Pao Chicken
by Yu Qilue
Favorite
Difficulty
Normal
Time
30m
Serving
3
The exam must be passed.
1. Dice the chicken, add salt, cooking wine, and pepper, stir in one direction, and then color the dark soy sauce, add appropriate amount of egg white, water starch, and stir evenly. spare. \nChop the green onions into small pieces about the size of chicken. Set aside\nSlice ginger, garlic, and dried chili into sections.
2. Juice quality: a little salt, two spoons of sugar, a little bit of vinegar after submerging the sugar, a teaspoon of sesame oil, water and starch. spare.
3. The marinated chicken is deep-fried in the pan (soon).
4. Heat the pan with cold oil, add green onion, ginger garlic, Chinese pepper, dried sea pepper and stir fry for a nice flavor. Pour in the diced chicken and stir fry, pour in the juice, first collect the juice and then stir fry. Pour the peanuts before boiling. Get the pot.
