Name: Kung Pao Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chicken leg; 50g peanut; 2g pepper; 10g Dried chili; 25g Coarse Chili Noodles; 2g Comfrey; Some ginger; Some garlic; Some Green onions; Some Pepper oil; 5g Add rice wine; Some salt; 1/2 Egg white; Some starch; 30g White sugar; 35g White rice vinegar; 20g Soy sauce

Kung Pao Chicken

by Food world

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Kung Pao Chicken is a well-known traditional dish at home and abroad. It is red but not spicy, spicy but not fierce, with strong spicy flavor and smooth and crispy meat. Because of its spicy taste, the tenderness of the chicken and the crispness of peanuts, and the rich taste, it is deeply loved by everyone.
Gongbao Diced Chicken has the effects of warming the middle and replenishing qi, nourishing the five internal organs, invigorating the spleen and stomach, and strengthening the bones and muscles. Food can nourish the body, increase appetite, promote human health, and enhance the body's resistance. "

Kung Pao Chicken

1. Ingredients: chicken legs, peanuts, etc.

2. Put the chili noodles in a pot, set aside the pot, heat the oil to 70% heat, pour half a spoonful and a spoonful on the chili noodles, stir while pouring.

3. Leave half of the hot oil to cool to 50% hot, and pour it on the chili noodles. Add comfrey, stir well, simmer for 10 minutes on low heat, turn off the heat, and leave overnight.

4. Pour peanuts into boiling water, remove them after soaking, and peel them.

5. Pick up the frying pan, stir-fry on low heat until slightly yellow, and serve.

6. Remove the bones and dice the chicken legs, add rice wine, salt, and egg white, mix well, add starch, and mix well.

7. Make the sauce: add rice wine, salt, sugar, white vinegar, soy sauce, starch, and mix well.

8. Take an appropriate amount of red oil overnight, heat it on a low heat, add the pepper and chili, and fry until brown-red.

9. Add the diced chicken, turn to high heat, and stir-fry slightly. Immediately add sliced ginger and garlic, fry for half a minute, pour in the sauce, and stir fry quickly.