How to create "little lychee flavor" [Kung Pao Chicken]

Overview

Kung Pao juice is a small sweet and sour type in Sichuan cuisine. It is also called small lychee flavor and has a slightly sour and slightly sweet feeling. Compared with sweet and sour, which is very sweet and sour, the sugar and vinegar used in kung pao juice are very limited and will not be overly sour or sweet. Kung Pao Chicken is a famous traditional dish in Sichuan cuisine. It is stir-fried with diced chicken, dried chili peppers, peanuts, etc. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts, it is widely welcomed by the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao Chicken is so popular that it has become almost synonymous with Chinese food, similar to spaghetti in Italian food.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• balsamic vinegar
• chicken breast
• cooking wine
• dried chili pepper
• dry starch
• fried peanuts
• light soy sauce
• old soy sauce
• onion white
• white sugar
• peppercorns
• salt
• shredded ginger
• white pepper

Ingredients

Steps

1. 1 A piece of chicken breast, washed.

   

2. 2 Cut green onions into sections, shred ginger, a handful of dried chili peppers, and fry peanuts for later use.

   

3. 3 Cut chicken breast into small cubes.

   

4. 4 Add white pepper, salt, some shredded ginger, and appropriate amount of light soy sauce.

   

5. 5 Two spoons of cooking wine.

   

6. 6 grams of dry starch.

   

7. 7 Grasp it with your hands repeatedly and let it soak in for 15 minutes.

   

8. 8 Put the wok on the fire, pour in the oil, heat over medium heat, add the diced chicken when it is 50% hot.

   

9. 9 Slip away.

   

10. 10 When the diced chicken changes color, scoop it out, control the oil and set aside.

    

11. 11 Leave the base oil. When the oil is cold, add the Sichuan peppercorns and stir-fry slowly. When the Sichuan peppercorns are fragrant, take them out and add scallions, shredded ginger and dried chili peppers.

    

12. 12 Stir-fry over medium heat until the pepper changes color and the aroma of onion comes out.

    

13. 13 Pour in the diced chicken and stir-fry.

    

14. 14 Pour in the prepared Kung Pao juice. (Looking at the pouring, I haven’t finished pouring it yet)

    

15. 15 Sauté briefly until the sauce thickens.

    

16. 16 Before serving, add fried peanuts, stir-fry a few times, and turn off the heat!

    

17. 17 Remove from pot and plate.