Stir-fry-kung Pao Chicken

Stir-fry-kung Pao Chicken

by Peach and plum cooking

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

It's another week of open food classes. The "Stir-Fried Kidney Flower" from the last issue was crispy and delicious, with a unique technique. Today Xiaotao teaches you the technique of stir-frying. The difference from the previous issue is "Sliding Stir-Fry".
How to fry, and how to control the oil temperature? "

Ingredients

Stir-fry-kung Pao Chicken

1. Debone the chicken thighs, cut the tendons, and then cut them into cubes of about one centimeter

Stir-fry-kung Pao Chicken recipe

2. Chicken marinated with papaya will be fresher and tenderer. Put the pureed papaya in the meat, add scallion ginger water, cooking wine, salt, pepper, dark soy sauce, and then add water starch to marinate for 15 minutes. The starch must be thicker.

Stir-fry-kung Pao Chicken recipe

3. Modulation: Add onion ginger water, sugar, salt, MSG, pepper, soy sauce, concentrated chicken juice, 2 tablespoons of vinegar, concentrated chicken juice can add freshness to the dishes!

Stir-fry-kung Pao Chicken recipe

4. How is the proper cooking oil temperature calculated? The oil temperature is generally divided into about 1-10%, and the oil temperature of 10% is about 300 degrees. The oil temperature of 10% is about 30 degrees, the oil temperature of 40% is generally used for the smooth fry, and the oil temperature of 40% to 50% is used for the stir-frying.

Stir-fry-kung Pao Chicken recipe

5. How to identify the suitability of oil temperature? The easiest way is to use bamboo chopsticks. All the bamboo chopsticks immersed in oil bubbling is 40% oil temperature.

Stir-fry-kung Pao Chicken recipe

6. When frying, the oil temperature must be controlled well. The oil temperature is 40% by pouring the chicken into the fry. Remember, the oil temperature should not be too high, too high will make the chicken aging and the taste is not smooth and tender.

Stir-fry-kung Pao Chicken recipe

7. Add dried chili, pepper, ginger slices, diced green bamboo shoots, pour in the prepared bowl of juice, water starch, red oil, and diced chicken

Stir-fry-kung Pao Chicken recipe

8. Delicious! So fragrant and delicious! Stir-frying is a cooking technique, but the taste is still quite moist and delicious! The difference between stir-fried and smooth-fried is that the taste of stir-fried is crispy and fragrant, while the taste of stir-fried is relatively smooth and tender.

Stir-fry-kung Pao Chicken recipe

Tips:

Cooking skills:
1. When choosing ingredients, it is best to choose chicken thighs, the taste is more smooth and tender,
2. Using papaya ficus can increase the freshness of diced chicken,
3. When frying, the temperature of the oil must be controlled well, and the oil temperature is about 40%.

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