Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken thigh; 10g Dried chili; 3g Red pepper; 5g Sliced ginger; 5g Garlic slices; 50g Peanuts; 50g Diced green onion; 30g White sugar; 20g Boring Vinegar; 5g Umami Soy Sauce; 50g Fresh soup; 5g starch; 2g salt; 5g (for yard meat) Soy sauce

by Ingenuity inheritance

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

A very famous dish in Sichuan cuisine belongs to the stir-fried series. There are two types of stir-fried Sichuan cuisine: hot and public. Kung Pao chicken is a representative of the typical public series. Like fish-flavored shredded pork, it uses lychee. The sauce is added with gorgon sauce to make a dish. The only difference is that one is Sichuan-flavored pickled peppers and the other is dried chili. According to legend, this dish originated from Ding Baozhen, and this person loves chicken, especially the spicy chicken. After adding a bit of sweet and sour flavor, it was very refreshing. Later, this person was named the Prince Taibao, and Gu named the dish Gongbao Chicken. "

Kung Pao Chicken

1. Debone the chicken thigh meat first. After gently hammering the meat with the back of a knife, cut it into small cubes of about one centimeter and put them into soy sauce for coloring.

2. Peanuts are deep-fried for fragrant.

3. Add sugar, vinegar, umami soy sauce, salt, starch, fresh soup in the bowl, and make a glutinous juice for later use.

4. All the ingredients are ready.

5. When the oil temperature reaches 50%, add the dried chili section and red pepper, sauté until fragrant.

6. Pour in diced chicken, ginger slices, garlic slices, and stir fry quickly over high heat until the color changes.

7. Add diced green onions and sauté until fragrant.

8. Pour the gorgon juice in the bowl to quickly harvest the juice.

9. Finally, pour the peanuts and stir-fry them quickly. The entire frying time is completed in less than 1 minute.

10. The effect of serving as a dish.

Tips:
1: After the chicken thigh is deboned, hit the chicken with the back of a knife to make the meat soft and easy to taste.
2: Kung Pao Chicken belongs to the stir-fried series. The key is to stir-fry in a short time and grab the treasure in the fire.
3: Be careful not to fry the dishes too hard during frying, and the proportion of the juice must be accurate, so that the finished dish will have a three-dimensional effect.