Kung Pao Chicken
by Xiaozhi
Favorite
Difficulty
Easy
Time
30m
Serving
2
Classic meals"
1. Cut the green onion into sections, cut the dried chili into sections and remove the seeds. Roast the peanuts in the oven at 140°C for 15 minutes and let cool and peel.
2. Dice chicken breast, add light soy sauce, starch and cooking wine, marinate for 20 minutes
3. Mix a bowl of gorgon juice: pour all the ingredients in the juice into a bowl and stir evenly for later use
4. Pour a proper amount of oil into the pot and heat it up, pour the marinated chicken into the pot and stir fry quickly until the color is completely changed. Fry for a few more times. The chicken is about 7 mature and served.
5. Leave the bottom oil, add the pepper, dried chili, and ginger and stir fry to get the fragrance
6. Pour in the smooth chicken and stir fry for about a minute
7. Add scallions and chicken and fry them evenly.
8. Pour in the mixed gorgon juice and stir fry a few times
9. The broth is slightly thicker, pour the cooked peanuts into the pot before being out of the pot.
10. Stir-fry evenly with the ingredients in the pot
11. Coat the soup completely, ready to be out of the pot.
Tips:The chicken breast should not be fried for too long when it is first fried, because it has to be returned to the pan, and the time is too long. The meat will be old and the peanuts will be put before the pan, and it will remain crispy. For the color, you can use dry soy sauce and add a little more or a little, according to your own taste, the amount in the recipe tastes slightly spicy, and it's okay.
