Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Chicken leg; 1 teaspoon Sugar; 20g Pea starch; 2 pieces Green onions; 1 tbsp Vinegar; 2 teaspoons Soy sauce; 10g Dried peppercorns; 2 cloves garlic; 1 teaspoon Cooking Wine; 10g Dried chili; 1 teaspoon salt; 1 teaspoon pepper; 1 piece ginger

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I only finished eating Gongbao dishes yesterday, because some of the cones were not comfortable to eat, so I strongly urged to visit Gongbao chicken today. Of course, some people like to eat Xiaoyun and would like to make them. ? The sweet and sour, spicy, fragrant and tender chicken is really delicious. Kung Pao Chicken is also known as Kung Pao Chicken, a traditional Guizhou dish, which is made of fried chicken, dried chili, peanuts, etc. Because of its spicy taste, the tenderness of chicken and the crispness of peanuts, it is widely welcomed by the public. Especially in Western countries such as Britain and the United States, Kung Pao chicken has become "overwhelming" and has almost become synonymous with Chinese cuisine. The situation is similar to spaghetti in Italian cuisine.

Kung Pao Chicken

1. Ingredients, three chicken legs

2. Cut the chicken thighs into thumbs-sized cubes

3. Add pea starch, soy sauce, cooking wine, mix well and marinate for ten minutes to taste

4. Finely chop garlic and ginger, and chop green onion into small pieces

5. Cut dried chili into sections, diced pepper

6. Puffed peanuts right amount

7. Mixing a bowl of gorgon: add pea starch, salt, pepper, sugar, vinegar, and soy sauce to the seasoning bowl

8. Put a little oil in the pot at 60% of the oil temperature, add dried chili and peppercorns to the pot, then add ginger, green onion and garlic to create a fragrant flavor (add only half of the green onions)

9. Add the diced chicken to the pot, stir-fry on high heat until the diced chicken is mature, pour in the mixed sauce and continue to stir-fry quickly

10. Add the remaining green onions, and finally add the puffed peanuts, stir well and put on the pan (the peanuts must be added last)

Tips:
1. Don't put peanuts early, they won't be crispy when put early;
2. Because the chicken thighs are marinated with light soy sauce, there is no need to add salt;
3. When the chicken is fried with grease, it should be fried quickly, and the time should not be too long to prevent the chicken from burning;
4. Adjusting the sauce in advance is also the key to making this dish.