Kung Pao Chicken
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare fresh chicken thighs or chicken breasts that are cleaned
2. Prepared the accessories and forgot to take the peppercorns
3. Boneless chicken thighs
4. Cut into diced meat
5. To marinate the diced chicken, put the green onion, ginger, cooking wine, pepper and light soy sauce in the diced chicken. Grab it with your hands for a while, then add salt and continue to press for a while. When the scratch is sticky, add a little green onion and ginger water and continue to grab it for a while. Then add starch and press a few times, finally pour in a little oil to lock the flavor, and let it marinate for 20 minutes
6. When marinating the chicken, you can fry the peanuts out. Pour the oil into the pot and fry the peanuts slowly.
7. After frying, remove and let cool
8. Make oil in the pot
9. Pour in the chicken, and grade the chicken into six mature over a small fire. Don’t mark the old one, it will be very hard.
10. Draw out and set aside
11. Now adjust a Kung Pao bowl of juice, chop the scallion, ginger, garlic, and then add 2 spoons of light soy sauce, 2 spoons of sugar, 2 spoons of vinegar, 2 spoons of cooking wine, 1 spoon of chicken powder, 1 spoon of cornstarch, a little salt and a little water, and mix thoroughly.
12. Make the bottom oil in the pot, add a small handful of pepper and fry it until fragrant. You can also remove the pepper or not, depending on personal preference.
13. Fry the fragrant Chinese pepper on a low fire, add the dried chili section, add a spoonful of chili powder (if you don't add chili powder at this time, pour a spoonful of red chili oil when out of the pan), add the green onion, ginger, and garlic slices and stir a few times
14. Then add the chicken and stir a few times
15. Finally, put in the adjusted bowl of juice, collect the juice on high heat, quickly pour the peanuts out of the pot, turn over twice, and bring out the pot
16. Finished picture
