Cooking Steps

1. 

   Step1:Will need ingredients read

2. 

   Step2:It's easier to use kitchen scissors than knives

3. 

   Step3:Remove the big bone. Separate the bone from the fles

4. 

   Step4:Cut the chicken leg into cubes. The size depends on your preferenc

5. 

   Step5:Add salt, chicken essence, cooking wine, soy sauce, white pepper, scallion, ginger and garlic powder to the meat. If there is no scallion, ginger and garlic powder, you can change it into scallion, ginger, garlic, egg white, starch, and cooking oil, and grasp evenly

6. 

   Step6:Be sure to scratch the meat evenly. Marinate it for 1520 minutes

7. 

   Step7:Mix starch. The ratio of starch and water is 1-2. Stir evenly for standb

8. 

   Step8:Mix Kung Pao juice. Pay attention to the proportion in the list. The quantity of Laodou can be determined according to the color you lik

9. 

   Step9:Heat oil in pot. Add peanut kernel and stir fry. Stir fry in medium and small hea

10. 

    Step10:Stir fry the golden yellow crispy to make it out of the pot. Put it in reserv

11. 

    Step11:Start the pot and burn the oil. Add in the marinated chicken and stir well

12. 

    Step12:Stir fry the meat to make golden yellow. When the meat is cooked, serve it for later use

13. 

    Step13:Start cooking oil. Add in onion, ginger, garlic, pepper and dry pepper to stir fry the fragrance

14. 

    Step14:Add Kung Pao sauce and stir fry evenl

15. 

    Step15:Stir fry until the soup bubbles. Add the diced chicke

16. 

    Step16:Add chicken cubes and stir fry evenly. Add a spoon of salt and water starch. The amount of salt can be increased or decreased according to your taste

17. 

    Step17:The fried soup is thick and fragrant.

18. 

    Step18:A super kung pao chicken is ready. It's really fragrant. The chicken is fresh and tender. The peanuts are crispy. It's wrapped in salty, spicy, sour and sweet soup. Two bowls of rice are not enough. You must try what you like.