Chinese Food
Home style kung pao chicken
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Cooking ingredients
Cooking Steps
Step1:Cut chicken breast into 1 cm cubes. Add salt (1 / 2 teaspoon). Mix cooking wine and dry starch evenly. Marinate for 5 minutes. Cut the onion into smaller grains than the chicken. Cut the onion and ginger into small pieces. Dice green and red peppers.
Step2:Put the garlic, onion and ginger into a bowl. Add salt (1 / 2 teaspoon), sugar, rice vinegar, soy sauce, clear water and water lake powder and mix them into juice for standby.
Step3:Heat the pot. Pour in the oil. Add a little sesame oil. Put in the pepper when the oil is cold. When the pepper is fragrant and the color is a little darker, put in the dried pepper and explode.
Step4:Stir fry the diced chicken until the color changes. Put the green and red peppers in. Stir fry for 10 seconds. Pour in the mixed material juice. Stir fry for 1 minute. Pour in the fried peanuts.
Cooking tips:* * it's better to use chicken leg meat than chicken breast meat. Carrefour's shredded chicken leg is fine. The price is not expensive. **This is a dish that needs to be stir fried quickly. So we need to mix the sauce in advance. Otherwise, add the same seasoning to the pot. If the time is prolonged, the taste of chicken will be hard. **To make kung pao chicken, you need to master a 4689 method. When the chicken is stir fried to 4 mature, release green and red peppers. When the chicken is mature, pour in the sauce. When the stir fry is 8 mature, put it into the pan, that is, 9 mature. There is still 10% surplus temperature. It will automatically become 10 ha. There are skills in making delicious dishes.
