Kung Pao Chicken
Overview
The tenderness of the chicken combined with the crispiness of the peanuts makes it spicy and fragrant in the mouth, and the meat is smooth and crispy.
Tags
Ingredients
Steps
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After dicing the chicken, add cooking wine, starch, and salt to marinate and sizing. Cut dried chilies and green onions into sections, slice ginger and set aside
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Soak the peanuts in boiling water, peel off the skin, put the peanuts in a cold pan with cold oil (not easy to burn), fry over medium heat until lightly browned, then transfer to a large plate to cool and set aside.
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Leave the bottom oil in the pot, heat it up and fry the Sichuan peppercorns and dried chili peppers over low heat until fragrant, then add the bean paste, ginger slices, and scallion segments and stir-fry.
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Fry the diced chicken until it changes color, then add the cooked peanuts and stir-fry evenly. Just add appropriate amount of light soy sauce and salt before serving.
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It's served.
