Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken breast; 50g very light blue; 50g (peeled) peanut; 10g garlic; 50g Cucumber; 5g Chili powder; 10g ginger; 5g pepper; 15g Soy sauce; 7g Balsamic vinegar; 10g Sugar; 2g salt; 1g MSG; 4 tablespoons Starch water

by Cooking woman snacks

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Kung Pao Chicken, one of the traditional Sichuan dishes.

Choose chicken as the main ingredient, peanuts, cucumber, green onions, chili and other auxiliary ingredients.

Spicy and strong, the meat is smooth and crisp,

In the preparation of this dish, the chicken should be tender, tender, crispy and delicious.

So the key lies in the marinating of the chicken breasts.

Some people like to cook with chicken thighs, and think that the chicken thighs will be more tender and easier to handle.

Because chicken breast has no fat content, its disadvantage is that it tastes dry!

However, if the chicken breast is processed well, I still think it is better than using chicken thighs.

Because chicken legs have more muscles, it is not easy to cook them thoroughly.

Kung Pao Chicken

1. First, let’s marinate the chicken breast

2. Cut the chicken breast into evenly sized cubes.

3. Add 2 grams of salt, 1 gram of monosodium glutamate, 1 tablespoon of cooking wine, 1 tablespoon of starch, 1 gram (1 teaspoon) of edible baking soda (key), 1 tablespoon of light soy sauce, and marinate for more than 2 hours.

4. Prepare other materials,
The required juice is prepared in advance, which is very convenient for novices.
Microwave the peanuts for 2 minutes, cool and peel, then fry them and take them out for later use.
The scallions only need to be white, diced, 3 or 4 cloves of garlic, ginger cut into garlic slices, four or five slices are enough, Dad Qi doesn't eat it, so I didn't put it.
You need a dozen or so peppers or peppers, finely chopped dried peppers, and 1 to 2 tablespoons of chili powder, depending on your preference for spicy food.
Starch water is also ready.
Dice the cucumber, my cucumber and starch water did not come in.

5. After the chicken is marinated, start to fry.
These oils are used to fry peanuts before, and need more oil than usual for stir-frying vegetables.
After the oil is warm, add the pepper and chili segments and fry until fragrant. Don't fry them.

6. Then put in the chicken and stir-fry until the color is whitish. You can switch to a medium-to-small fire here to avoid oil star splashing, and you will be at a loss if you are hand-cooked.

7. Push the chicken to the side, pour in the chili powder and fry the red oil and stir fry evenly.

8. Add diced green onions, sliced ginger and garlic, and stir-fry slightly.

9. Pour the sauce and stir fry quickly,

10. Pour in peanuts and diced cucumbers, pour water starch in after turning evenly. Do not pour water starch in at once, stir-fry and pour in to check the concentration. It feels almost ready to cook.