Kung Pao Chicken
by Gourmet log
Favorite
Difficulty
Easy
Time
5m
Serving
1
Kung Pao Chicken
1. Put salt, sugar, vinegar, soy sauce, light soy sauce, water starch, water, cooking wine in the bowl and mix well.
2. The chicken has broken tendons and cut into big cubes.
3. Put in water, salt, soy sauce, water starch, and half an egg white. Grab it evenly. Grab it and let it marinate for 10 minutes.
4. Heat the chicken 60% of the heat, stir fry and turn white (5 seconds), remove the oil immediately.
5. Save the base oil and add lard to make a mixed oil.
6. Add dried chili, pepper, ginger and green onion slices, and stir fry until fragrant.
7. Add the diced chicken and stir-fry evenly, add the diced green onion and fry the aroma, stir-fry evenly with the reduced sauce, add the peanuts and spread the pan and serve.
