Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Chicken Drumstick; 30g Peanuts; 35g starch; 3 tablespoons Soy sauce; 2 tablespoons Cooking Wine; 4 tablespoons Vinegar; 2g salt; 3 tablespoons Sugar; 2 tablespoons Cooking oil; 1 lot pepper; 1 small handful Dried chili segment; a little Sliced ginger; Some Scallions; Some Garlic cloves

by Peach Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

For this dish, both chicken thighs and chicken breasts are fine.

The main choice is chicken thigh meat, which tastes smoother and more delicious than chicken breast. However, choosing chicken breast is also good, it is more convenient to handle.

There is another important point~ Peanuts are the soul of Kung Pao Chicken, freshly fried peanuts are better. Just fried peanuts, one bite at a time, the more addictive you eat!

Kung Pao Chicken

1. Wash the chicken thighs and remove the bones. Cut the chicken thighs into small pieces for easy taste

2. Add 15 grams of starch, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine and dark soy sauce to the cut chicken thighs, mix well and marinate for 15-20 minutes

3. When the chicken thigh is marinated, make a Gongbao sauce~ Pour 1 tablespoon of cooking wine, 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of light soy sauce, 2 grams of salt, and 20 grams of starch into the bowl, and stir well. ,spare

4. Pour the oil in a small pot and heat it up. When the oil is slightly hot, add the peanuts. Turn on a low heat and continue to stir until the peanuts change color. After serving, rub off the red skin of the peanuts and set aside for later use.
* Rub off the red skin of the peanuts, the taste can be better.

5. Put oil in the wok, heat up, add pepper, dried chili, and ginger slices and saute until fragrant

6. Add the chicken thighs and fry until the color changes, then add the scallions, garlic cloves, and fried peanuts and stir fry evenly

7. Then pour in the Gongbao sauce prepared in step 3 and stir-fry on high heat until the sauce is thick and almost collected.

8. Hum! The sweet and spicy, smooth and crispy Kung Pao Chicken is ready~

9. As soon as the dishes were cooked, the little orange cat next door jumped in from the balcony and seemed to be greedy.

10. The chicken is wrapped in sauce and full of luster. The peanuts and dried chili segments are dotted on the plate, and the white and fat green onion rings are also extremely cute. Just looking at the appetite can greatly increase your appetite~

Tips:
1. The thickening of the Gongbao sauce can be fine-tuned according to the size of the selected chicken legs and personal taste~

2. After pouring the sauce, be sure to stir-fry continuously, because the starch tends to stick to the pot.