Kung Pao Chicken
by Haoke Kitchen
Favorite
Difficulty
Easy
Time
5m
Serving
1
Kung Pao Chicken
1. Debone chicken thighs, dice, and loosen meat noodles.
2. Add cooking wine, egg white, starch to the diced chicken, stir and syrup.
3. The peanuts are deep-fried in cold oil.
4. Put the chicken at 40% oil temperature and slide until it turns white.
5. Add ginger, garlic, glutinous rice cake and pepper to the pot and fry until fragrant.
6. Add the bean paste and fry the red oil, add the chicken.
7. Add chicken essence, monosodium glutamate, salt, light soy sauce, vinegar, cooking wine, and sweet noodle sauce to the diced chicken.
8. Stir-fry the diced chicken, add garlic sprouts and stir-fry until they are broken, then add peanuts, stir well and transfer to a pan.
