Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Lute leg; 50g Peanuts; 1 piece green pepper; 1g pepper; 1 piece Single head garlic; 2 small roots very light blue; Some Dried chili; 1 tablespoon Soy sauce; 1 tablespoon Vinegar; 1 tablespoon Rice wine; 1 tablespoon starch; 1 tablespoon Sugar; 2 tablespoons Shimizu

by Danini

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Kung Pao Chicken-a classic forever. Although this is the most common home-cooked dish, it is indeed the most a la carte dish in restaurants. It is popular because of its unique taste, tender chicken, and numb taste. , Spicy, sour, sweet, salt, make people eat it without stopping.
In fact, as long as you master a few of its skills, home production is not difficult. Friends who are interested should learn this family version of Kung Pao Chicken with me. "

Kung Pao Chicken

1. Prepare the materials.

2. Peel off the red coat after soaking the peanuts, pour 50% oil in the pan, add the peanuts, and fry until cooked.

3. The fried peanuts are ready for use.

4. Now deal with the chicken, remove the bones of the chicken legs, and pat them loose with the back of a knife.

5. Cut the chicken thighs into cubes, put them in a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of starch, 1 tablespoon of edible oil, and grab them with your hands. (All the seasonings are added together to make a bowl of gorgon juice, forgot to take pictures).

6. Put the oil in a pot and heat to 50% heat, add the dried chili section and the peppercorns to the saute.

7. Add the chicken and slide until it turns white.

8. Add diced green onion, garlic slices, and ginger slices.

9. Add the green peppers and stir fry quickly.

10. Stir fry with gluten sauce.

11. Finally, add the peanuts, stir-fry for a while, turn off the heat, sprinkle some MSG, stir evenly, and take out.

Tips:
1. When frying the peanuts, be sure to put it in the pot with cold oil, stir fry on low heat, it will be easy to paste when the heat is high.

2. When frying the chicken, the oil must not be too hot, so that the meat will be scattered easily, and the meat will be smooth and tender when it is fried.

3. Don't overfry dried chilies and peppercorns. The peppercorns are not numb and the peppers are not good-looking.

4. The peanuts are put at the end to maintain the crisp taste of the peanuts.

5. Putting the green peppers last is also to keep the green peppers crisp and tender.