Traditional Kung Pao Chicken
Overview
Kung Pao Chicken is a traditional Sichuan dish. The representative Sichuan cuisine is spicy, spicy and sweet and sour. It also includes various techniques such as frying peanuts and how to fry dried chili peppers without turning them black. This dish is very appetizing. Whether it's a banquet or a home-cooked meal, it's all very delicious. This is an old traditional dish. The classic is eternal. Let’s take a look.
Tags
Ingredients
Steps
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Today I am stewing chicken at home. Cut off the chicken thighs and remove the skin. A little ding the size of a thumb.
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White pepper. Salt, grasp evenly.
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Add starch. Add a little water and marinate for ten minutes.
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Mix all the seasonings into a bowl of soup.
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Peel the peanuts and set aside
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Wash the green onions, cut into large rings, and cut the garlic into thin slices.
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We cut the dried chili peppers into circles and soak them in clean water together with the Sichuan peppercorns so that they will not fry easily
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Put oil in the pot, put the peanuts in the pot with cold oil.
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When the oil temperature rises, turn to the lowest heat and fry slowly until golden and crispy, take out and set aside. This peanut must be fried slowly over low heat.
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Leave oil at the bottom of the pot, turn on low heat, add onion and garlic until fragrant.
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Add the drained dried chili segments and Sichuan peppercorns and stir-fry over low heat.
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Turn up the heat and add marinated chicken.
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Stir fry the chicken quickly until it turns white.
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Add fried peanuts.
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Pour in the prepared sauce and stir-fry quickly. Add some chicken essence to make it fresh.
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It’s time to cook, it’s very tender and delicious!
