【Kung Pao Chicken】----Traditional Sichuan cuisine

Overview

How to cook 【Kung Pao Chicken】----Traditional Sichuan cuisine at home

Tags

• snacks
• hot dishes
• chicken legs
• cooking wine
• dried chili pepper
• garlic
• light soy sauce
• oil
• onions
• peanut kernels
• starch
• stock
• vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• ketchup
• salt

Ingredients

Steps

1. 1 Debone the chicken legs

   

2. 2 Cut the chicken legs into dices of about 2 cm, add light soy sauce, cooking wine, minced ginger, and salt, and stir evenly

   

3. 3 Add starch, stir evenly, and marinate

   

4. 4 Dried chilies, chopped green onions, sliced garlic

   

5. 5 Put light soy sauce, sugar, vinegar, soup, water starch, and salt in a bowl, and prepare the sauce for later use

   

6. 6 Heat the oil in the pot until it is 60% hot, add the diced chicken, stir-fry until cooked, and take it out

   

7. 7 Heat oil in a pan, add dried chili knots and Sichuan peppercorns, stir-fry briefly

   

8. 8 Then add garlic slices and green onion segments, stir-fry until fragrant, and serve

   

9. 9 Put a little oil in the pan, heat it up, add tomato paste and fry briefly

   

10. 10 Pour in the prepared sauce and bring to a boil

    

11. 11 Add the fried diced chicken, garlic slices, green onions, etc., stir-fry evenly

    

12. 12 Finally, add the undressed salt and fry the peanuts, then