Kung Pao Chicken
Overview
Sweet, salty, sour and spicy are not overpowering each other and have clear layers. The diced chicken is springy, soft and tender, and the peanuts are crispy. One of the most classic dishes to go with a meal.
Tags
Ingredients
Steps
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Soak the peanuts for half a day in advance, then peel them and fry them in a pan over low heat
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Fry until it turns yellow and take it out. If you weigh it at this time, you will hear a squeaking sound
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Chicken breast diced
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Add a little salt and cooking wine to the chicken breast, rub it until it becomes sticky, add a little water, and continue to rub it. After the water is washed in, add more water and rub it, then add water starch and rub it evenly, and finally add a little cooking oil and rub it evenly. This process is to replenish and lock in water in the chicken so that it tastes tender
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Dice carrots, cucumbers and green peppers
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Mix the bowl of gravy with light soy sauce, dark soy sauce, cooking wine, onion, garlic, vinegar, sugar, sesame oil, water starch, a little more starch, and the dish should be sticky when it comes out of the pan, because the gravy will become thinner when the temperature of the dish drops
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Fried diced chicken with fried peanuts, take it out when it changes color
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Remove the diced chicken and set aside
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Add oil to the pan and stir-fry the chili pepper
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Fry the Sichuan peppercorns until fragrant, take them out, add the bean paste and some cooking wine, and fry over low heat until the red oil comes out.
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Add diced carrots and stir-fry for 15 seconds
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Add diced cucumber, diced green pepper, and diced chicken. Remove the onion and garlic from the bowl of gravy and put it into the pot over high heat and stir-fry evenly.
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Add the gravy into the bowl, don't move it for now, stir-fry after gelatinization, add peanuts before taking out of the pot, stir-fry evenly.
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Remove from pan and plate
