Steps for making Kung Pao Chicken

Kung Pao Chicken is a very common dish on our table. Kung Pao Chicken is characterized by its spicy, pungent, sweet and crispy flavor. The chicken is paired with tender and crispy peanuts. It has a fresh taste and crispy meat. It is a real pleasure to eat and you can't stop eating it. Especially if there are children at home, making a dish of Kung Pao Chicken will be especially delicious for children and can greatly increase their appetite. So, what are the steps to make Kung Pao Chicken?

Main ingredients: Chicken

Jerky (225g), peanuts (50g). Accessories: green onion (45 grams), ginger (10 grams). Seasoning: dried chili (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), MSG (1g), soy sauce (6.5g), sugar (10g), vinegar (7g), water starch (22g)

Production steps

Pat the chicken breast with the back of a knife and cut it into small cubes. Add 1 tablespoon of cooking wine, 1/2 tablespoon of cooking oil, 1/2 teaspoon of white pepper, 1/2 teaspoon of salt, and 1 teaspoon of starch and marinate for 10 minutes. Then mix well with water starch.

Wash and cut the green onions into sections, wash the dried chilies, cut off both ends and remove the chili seeds, and dice the cucumber.

Place soy sauce, balsamic vinegar, salt, ginger juice, sugar and cooking wine in a small bowl and mix well to make seasoning sauce.

Leave some oil in the pot, heat it up, add the peppercorns and dried chilies, stir-fry over low heat until fragrant, then add the scallion segments.

Add diced chicken and 1 tablespoon of cooking wine, stir-fry the diced chicken until it changes color, then pour in water starch.

Finally, add the sauce and cooked peanuts, stir-fry evenly, and thicken with water starch.

Tips: Soak peanuts in boiling water, peel off the skin, put peanuts in a cold pan with cold oil (not easy to burn), stir-fry over medium heat until light brown, then transfer to a large plate to cool down and set aside.