Kung pao chicken is a classic Sichuan dish. Its characteristics are sweet in hot, spicy in sweet, tender in chicken, crispy in peanut, spicy and crispy in mouth, red but not spicy, spicy but not fierce, smooth and crispy in meat. It's very delicious.
Step1:Wash chicken breast and cut into small pieces. Marinate with starch and cooking oil for more than 10 minute
Step2:Wash peanuts with water. Dry them with kitchen paper towel
Step3:Fried peanuts with cold oil in cold po
Step4:Remove peanuts with slight discoloratio
Step5:Continue to heat the oil to 80% heat, turn off the fire. Put the peanuts in and fry for a few seconds. Drain the oil as soon as you see the color darker.
Step6:Spray a small amount of white spirit after packing. Standb
Step7:Prepare chopped ginger and garlic, prickly ash, dried pepper and chopped green onio
Step8:Stir fried chicken breast with hot pot and cold oi
Step9:Stir fry until white and serve for later us
Step10:Mix the soy sauce, cooking wine, vinegar, sugar, starch, salt and water in a bowl
Step11:Hot pot, hot oil, small heat, fried pepper and dried pepper, fried ginger and garli
Step12:Stir fry chicken breast evenl
Step13:Stir fry in chopped green onio
Step14:Put in the tenth step bowl of juice. Stir wel
Step15:Add peanuts. Turn off the fire. Stir wel
Step16:Put it on a plate and eat i
Cooking tips:Peanuts can also be bought out of the box fried and delicious.