Chinese Food
Kung Pao diced chicken (chicken breast version)
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I often choose kung pao chicken for takeout. The ingredients in each shop are different. Do it at home. Adjust the sauce in advance. Stir fry quickly. Basically, it will not fail. I've done less. It's better to double the raw materials of the family.
Cooking ingredients
Cooking Steps
Step1:Raw materials are ready.
Step2:Wash chicken breast with running water. Cut into 1cm cubes. Mix with salt, cooking wine and dry starch. Marinate.
Step3:Remove the skin and dice the lettuce. Cut the green onion into rings. Slice the garlic. Cut the ginger. Cut the dried pepper into sections.
Step4:Take a pot and pour in a little more oil than the sauteed vegetables. Low heat. When the oil temperature is 70% hot, put in the peanuts. Fry until the color turns brown and red. Remove.
Step5:Mix vinegar, soy sauce, salt and sugar into the sauce. Add some water and stir well. Then pour in the water starch powder and scallion.
Step6:Oil in a non stick pot. When it's 30% hot, put pepper and pepper sections. When it's fragrant, put garlic slices and ginger to explode.
Step7:Add diced chicken and stir fry.
Step8:After the chicken changes color, put in the lettuce. Stir fry for about 1 minute.
Step9:Pour the sauce and peanuts. Stir quickly for a few times to get out of the pot.
Step10:Finished produc
Step11:Finished produc
Cooking tips:When marinating chicken, starch is added. It's easy to stick to the pot when frying, so you need not stick to the pot + stir fry quickly. The key to the taste of this dish is the last step of sauce. Onion must be put last. Don't habitually stir fry the pot with ginger and garlic. Remember. There are skills in making delicious dishes.
