Kung Pao Chicken

Prepare washed fresh chicken legs or chicken breasts

I prepared the ingredients and forgot to shoot the peppercorns

Deboned chicken legs

Cut into cubes

To marinate diced chicken, first put onion, ginger, cooking wine, pepper, and light soy sauce into the diced chicken, grasp it with your hands for a while, then add salt and continue to grasp and press for a while. When the scratch is sticky, add a little onion and ginger water, continue to capture for a while, then add starch and press for a few times, and finally pour a little oil to lock in the flavor, marinate for twenty minutes

When marinating the chicken, you can fry the peanuts. Pour oil into the pot to cover the peanuts and fry slowly over low heat

After frying, take it out and let it cool

Make oil in the pot

Pour in the diced chicken and cut it over low heat until it is cooked. Don't cut it too hard, as it will become very hard

Score, fish out and set aside

Now make a bowl of kung pao juice, cut onion, ginger and garlic into rice, then add 2 spoons of light soy sauce, 2 spoons of sugar, 2 spoons of vinegar, 2 spoons of cooking wine, 1 chicken powder, 1 spoon of cornstarch, a little salt and a little water, mix well and set aside

Make base oil in a pot, add a small handful of Sichuan peppercorns and fry until fragrant. You can remove the Sichuan peppercorns or not, depending on your personal preference

Fry the Sichuan peppercorns over low heat until fragrant, add the dried chili segments, add a spoonful of chili powder (if you don’t add chili powder at this time, pour a spoonful of chili red oil when taking it out of the pan), add onion, ginger and garlic slices and stir for a few times

Then add diced chicken and stir-fry for a few times

Finally, add the prepared bowl of juice, reduce the juice over high heat, quickly remove from the pan, pour in the peanuts, toss twice and remove from the pan

Finished product pictures

Overview

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Ingredients

Steps