How to make Kung Pao Chicken (Chicken Leg Version)

Cooking is not difficult if you are determined. Many office workers are busy with work every day and have no time to cook, and their cooking skills are declining. The recipe of Kung Pao Chicken (chicken leg version) is extremely simple. You can easily make it when you get home from get off work. Paired with fragrant white rice, it is truly one of the most delicious foods in the world.

1. After the chicken thighs are thawed, use the tip of a knife to cut along the bones, remove the bones, and then remove the skin and fascia.

2. Cut the chicken into small pieces of about 2 cm and wash the meat after cutting. Add salt, white pepper, cooking wine and egg white, mix well, and marinate the meat for fifteen minutes to remove the fishy smell. Then add cornstarch and mix well, then add a large spoonful of oil and mix well. The addition of oil makes the diced chicken easier to separate and won’t stick to the pan.

3. Soak the peanuts in boiling water for a while, then peel them with your hands.

4. Pour cold oil into the pot, add peeled peanuts, and fry the peanuts on low heat until cooked. Use a spatula to stir the peanuts constantly to prevent them from getting burnt. Then remove the peanuts and control the oil.

5. Cut the green onion into small pieces (the junction between the white and green parts), cut the dried chili into pieces with scissors, and mince the chives and garlic. Set aside the Pixian chili sauce. Mix soy sauce, sugar, vinegar, cooking wine and starch into a thick sauce, then add some chopped scallions and minced garlic.

6. Heat the pan with oil and add the diced chicken. Quickly slide it away and remove it from the color to control the oil.

7. Pour oil into the pan and stir-fry the peppercorns over low heat until fragrant. You can also use pepper oil instead.

8. Add minced garlic, scallion segments, and chili segments and stir-fry until fragrant.

9. Stir-fry the chopped Pixian chili sauce until red oil comes out.

10. Add the diced chicken and stir-fry.

11. Add the starch prepared in advance into the bowl and stir-fry quickly and evenly.

12. Add the fried peanuts and stir well.

13. Finally, add a little red chili oil to brighten the color of the dish, add a little chicken essence, and sprinkle some chopped green onions before serving.

14. Come and try the Kung Pao Chicken with tender chicken, spicy and delicious flavor!

Of course, we are not saying that you can't eat out at all, but don't eat out too often. Although the recipe of Kung Pao Chicken (chicken thigh version) is not complicated, it is very delicious.