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

Kung pao chicken

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Some people like the dishes with sour and sweet taste, Gongbao chicken is such a dish. The best Gongbao chicken can be divided into big litchi mouth and small litchi mouth. Big litchi mouth is actually salt, white sugar and vinegar, but only when the proportion is well matched can the big litchi mouth be produced. This proportion is the final proportion I have tried for many times, but you like to add and subtract pure sweet, slightly sour or salty mouth by yourself.

Cooking ingredients

chicken breast:300g

peanuts:moderate amount

pepper:10

pepper:20

homemade red oil:moderate amount

salt:5g

sugar:45g

water lake powder:moderate amount

onion:moderate amount

garlic slices:moderate amount

Cooking Steps

Step1:Wash and dice chicken breast, then add salt, wine and starch to marinat

Step2:Peanuts soaked in boiling water without peeling are not professiona

Step3:Fry peanuts in hot oil over medium low heat until they are a little discolored and remove immediatel

Step4:Split the pepper, remove the seeds, cut the onion and slice the garli

Step5:Salt, white sugar, vinegar, raw soy sauce and old soy sauce are mixed into a bowl of juice. If the kung pao chicken is delicious, it depends on the soul of the litchi mouth bowl of juice

Step6:After the oil is hot, add the chicken cubes into the chicken cubes. When the chicken cubes turn white, add in the pepper and stir fry

Step7:Pour in the bowl of sauce, stir well, then add in the onion and garlic slices, thicken with water starch, pour in the red oil and put it out of the pan and put it on the plate