Kung Pao Chicken
Chicken breast 200g, peanut kernel 100g, seasoning: sugar 7g, soy sauce 10ml, water starch 10ml, pepper 3g, ginger 3g, garlic 3g, green onion 20g, cooking wine 5g, salt 5g, dried chili 20g
1. Wash and dry the chicken breasts, cut into small cubes of 1.5cm square, then mix with water starch and soy sauce, mix well, marinate for 20 minutes. Wash the shallots and cut them into 1cm long pieces. Cut off the ends of the dried chili and remove the chili seeds.
2. Mix water starch, soy sauce, salt, white sugar and cooking wine in a small bowl, mix well to make seasoning under juice.
3. Heat the oil in the hot pot over medium heat. Put the peanut kernels when it is about 30% hot. Slowly reduce the oil to a slight color and remove the drained oil for use.
4. Continue to heat the oil in the hot pot over medium heat. When it is burned to 60%, put the marinated chicken into it, stir fry quickly until loose. After the oil is about half a minute, wait for the chicken to be cooked, then remove and drain. Oil.
5. Leave the bottom oil in the pot, put the peppers and dried chili peppers in the heat, fry them with a small fire, then add the scallions, ginger, garlic and chicken and stir-fry for a while, and finally transfer to the gravy. After the soup has thickened, add peanuts and stir fry a few times.
1. The peanut frying time should not be too long, just change the color slightly, and then the color will deepen slightly after taking out and cooling.
2. The fried peanut kernels must be added before leaving the pan to maintain the crispy taste of the peanut kernels.
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