Kung pao chicken recipe-Chinese Food-best chinese food recipes-cooking food

Step1:The chicken leg meat is peeled, boned and diced into 1cm size diced. Add salt. Mix well first. Then add white pepper, cooking wine, egg white and dry starch. Mix well by hand. Marinate for 15 minutes. Cut the onion into round grains slightly smaller than the chicken. Cut the ginger and garlic into pieces or slices. Cut the red pepper into small pieces. Put the garlic, onion and ginger into a bowl. Mix in salt, sugar, rice vinegar, soy sauce, clear water, Lake powder and sesame oil to make a sauce.

Step2:Put oil in the pot. Put a little more oil in the pot. When the oil is 30% hot, put the marinated chicken into the oil. When the chicken changes color, take out the meat control oil.

Step3:After washing the pot, heat it. Then pour in a little oil. When the oil is cold, put in the pepper. When the pepper is fragrant and the color is a little darker, take out the pepper. Put in the dried pepper and saute it.

Step4:Put in diced chicken, green and red peppers. Stir well, then pour in the sauce. Stir fry well over high heat. Then pour in peanuts and stir well before leaving the pot.

Cooking tips:1. When marinating the chicken, first mix it with salt and then add other seasonings to make the chicken more tender and smooth. It is better to mix seasoning and meat with hands than with chopsticks. The meat is fresher and tender after massage. 2. When frying chicken, the oil temperature should be low. When frying until the surface of chicken changes color, it can be filled out. Do not fry for a long time. Otherwise, the meat will become hard easily. 3. Pay attention to the order of pepper placement. Put pepper first and then pepper. Otherwise, the aroma of pepper will not be aroused. 4. The final frying speed should be fast. Too long frying will affect the taste of chicken. There are skills in making delicious dishes.