1. The main materials are ready;
2. Shred the green onion, slice the garlic clove, peel the ginger and cut into small pieces, cut the dried chili into sections, and cut the cucumber into cubes for later use;
3. Deboning the chicken legs, soak the chicken in clean water for 1 hour to remove the blood, change the water once; then drain the water and cut the chicken legs into small pieces, add 3g of salt, starch, cooking wine and egg white, mix well, and marinate in the refrigerator for 2 More than hours, overnight is better;
4. Take a wok, put a little oil to heat, add peanuts and fry until crispy and change color, set aside for later use;
5. Then heat up a proper amount of oil, add ginger, garlic, and some green onions to fragrant, then add the dried chili section and stir-fry the pepper;
6. Then add the chicken thighs and fry them until they are broken;
7. Season with salt, sugar, vinegar, light soy sauce, dark soy sauce and chili powder;
8. Add the diced cucumber, the remaining shredded green onions, and stir-fry the peanuts, and then slightly reduce the juice.
1. A good kung pao chicken must be chicken thighs. Although chicken thigh meat is troublesome to deboning, it is far less cut than chicken breast. However, chicken thigh meat has moderate muscle fat and elastic taste, which is indeed a good material;
2. If you have pea flour at home, you can replace ordinary starch with pea flour, which is closer to the authentic Sichuan-style formula;
3. The marinating time should be enough to allow the chicken to absorb the seasoning and eat it thoroughly;
4. It is best to peel the peanuts by hand, fresh and easy to fry until they are crispy.