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.
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
3.
Peel the boneless chicken thigh meat and cut into small cubes
4.
Use cooking wine, 1/2 starch, soy sauce, and salt. Flavor: add a small amount of soy sauce to add color
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.
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.
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
8.
Drain the oil from the diced chicken
9.
Leave a little base oil in the pot, add ginger rice, garlic rice, peppercorns, and chili to sauté the pot
10.
Then add scallions and stir fry quickly
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.
12.
Stir-fry and pour the adjusted bowl of juice into the pot and mix quickly
13.
Turn off the heat before cooking, add ripe peanuts to increase the crispy taste
14.
A plate of crispy, slightly spicy, salty, sweet, and slightly sour Kung Pao Chicken is out
Tips:
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