Kung Pao Chicken

Kung Pao Chicken

by Food Fun Vegetable House

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

When it comes to Sichuan cuisine, one's first impression is spicy. Sichuan cuisine is not equal to spicy, but Sichuan cuisine is inseparable from spicy. If Sichuan cuisine does not have spicy, it will also lose the most characteristic and flavorful flavor of Sichuan cuisine. The same pepper can be played with different tricks in the hands of Sichuan and Chongqing people. To enjoy Sichuan cuisine is to enjoy the taste of Sichuan cuisine, to play with peppers, to play is to study, and to play is to taste.

When talking about Sichuan cuisine with friends from other places, Gongbao chicken is always blurted out. You can't stop drooling between words. You must try the authentic Gongbao chicken. Whether in high-end restaurants or street restaurants, you can always find it. It can be tall and grounded.

It was the first time I ate Kung Pao Chicken, but I didn't know whether it was authentic or not. It was delicious anyway. Later, I heard food experts say that the taste of real Kung Pao chicken should not be sour and sweet, but salty and umami. The mouth is slightly sweet and slightly sour, with a little spicy flavor. This kind of Kung Pao chicken is called Authentic.

How can I make an authentic plate of Kung Pao Chicken at home? It's better to serve it directly instead of selling it. "

Kung Pao Chicken

1. Prepare the raw materials in advance and talk about it: Many friends choose to use chicken breast when making Gongbao chicken. Personally, I recommend using chicken thigh meat from young cock. It is live meat that has a tenderer and more delicious taste than chicken breast.

Kung Pao Chicken recipe

2. Use the back of a knife to pat the chicken thighs loose, then remove the bones and talk about: lightly patting with the back of the knife can relax the muscle tissue and make the taste better

Kung Pao Chicken recipe

3. Peel the boneless chicken thigh meat and cut into small cubes

Kung Pao Chicken recipe

4. Use cooking wine, 1/2 starch, soy sauce, and salt. Flavor: add a small amount of soy sauce to add color

Kung Pao Chicken recipe

5. Add sugar, balsamic vinegar, cooking wine, salt, water and starch to the bowl and mix thoroughly (it is recommended to try the adjusted juice). Talking: Make sure to adjust the bowl of juice in advance, so that it can be fast, accurate and stable when the dishes are served.

Kung Pao Chicken recipe

6. Remove the stalk and cut the red pepper into small sections; cut the white onion into small sections; cut the old ginger and garlic into rice for use. Talking: Onion only needs white onion, green onion leaves don’t need.

Kung Pao Chicken recipe

7. Pour the oil in the pot and heat it up, then put the marinated chicken into the oil pot and quickly grease the oil until the surface is golden, then remove

Kung Pao Chicken recipe

8. Drain the oil from the diced chicken

Kung Pao Chicken recipe

9. Leave a little base oil in the pot, add ginger rice, garlic rice, peppercorns, and chili to sauté the pot

Kung Pao Chicken recipe

10. Then add scallions and stir fry quickly

Kung Pao Chicken recipe

11. Then add the fried chicken and stir fry quickly. The chicken needs to be stir-fried quickly. If the fire is small, it will easily grow old.

Kung Pao Chicken recipe

12. Stir-fry and pour the adjusted bowl of juice into the pot and mix quickly

Kung Pao Chicken recipe

13. Turn off the heat before cooking, add ripe peanuts to increase the crispy taste

Kung Pao Chicken recipe

14. A plate of crispy, slightly spicy, salty, sweet, and slightly sour Kung Pao Chicken is out

Kung Pao Chicken recipe

Tips:

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