Kung Pao Chicken
by Lao Xu Taste
Favorite
Difficulty
Normal
Time
30m
Serving
3
Home cooking
1. Three deboned chicken thigh roots
2. Cut boned chicken leg roots into pieces, marinate with one spoon of cooking wine, two spoons of cornstarch, a little salt, and one egg white for five minutes
3. Diced cucumber and carrot
4. Peanuts ready
5. One spoon of oil, two spoons of white rice vinegar, three spoons of water, one spoon of sugar, one spoon of dark soy sauce, two spoons of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of thirteen spices, stir well and set aside
6. 2 tablespoons of cornstarch, 4 tablespoons of water, stir into gorgon juice for later use
7. Heat oil in a pan and add the marinated chicken nuggets, stir fry for five minutes, turn white and fry half-cooked and serve
8. Fill the chicken nuggets, add carrots and cucumbers, stir fry for five minutes, stir-fry until soft, add chicken nuggets, pour in the sauce and stir fry for five minutes, then pour in the gorgon sauce, pour the peanuts and stir fry for a while. Out
Tips:The peanuts must be put last, and there is not much juice in the pot, otherwise the peanuts will not taste good