Kung Pao Chicken-to Our Eternal School Age
1.
Prepare the ingredients.
2.
Start the pan, add peanuts in a cold pan and fry the peanuts until they are crispy. Kung Pao chicken doesn’t use so much, one handful is enough. I fry a little more.
3.
There are a lot of small bubbles in the oil. When the peanuts are crackling, take them out and let them cool to get crispy fried peanuts.
4.
Remove the fascia from the chicken breast, cut into one-centimeter cubes, add appropriate amount of pepper powder, five-spice powder, cooking wine, a little salt, light soy sauce and corn starch and marinate for ten minutes.
5.
When marinating the chicken, prepare the auxiliary materials. Wash the green onions and cut into about one centimeter section. Wash the ginger and garlic and cut into fines. Cut the dried chili into sections.
6.
Take a small bowl, add a little dark soy sauce, appropriate amount of light soy sauce and oil consumption, balsamic vinegar and sugar, add appropriate amount of water and stir well. In pursuit of umami, you can put a little chicken essence. My family does not eat chicken essence and MSG. Salt is used when marinating the chicken, so there is no need to add extra salt because there is soy sauce and dark soy sauce in the sauce.
7.
Add a spoonful of cornstarch and stir evenly to form a glutinous juice.
8.
Start the pan, heat the pan with cool oil, add the chicken cubes when the oil is hot, stir fry until the chicken cubes change color, set aside.
9.
Add the base oil to the minced ginger garlic and chili and sauté on low heat.
10.
Add the diced chicken and stir fry evenly.
11.
Pour the gorgon juice to thicken.
12.
Put the green onions and stir fry for a while. I like the green onions to be crispy, so I put them in this step. If you like the green onions to be softer, put them in the pot with the chicken.
13.
Add the peanuts and stir-fry evenly. The peanuts must be placed last to keep the peanuts crispy.
