Kung Pao Chicken

Overview

[Kung Pao Chicken] There is a lot of information on the Internet, so I won’t go into details. I have made it many times and made it again today. I think the little lychee tastes really good (the vinegar is slightly heavier than the sugar and tastes like lychee)! I suddenly became enthusiastic while doing it and carefully wrote down the measurements, sorted out the methods, and shared them with everyone. I think measurement is still very important, especially for classic dishes. It’s not just about home-made or restaurant cooking. If there is a portion, there will be a standard so that the taste will not be distorted. So if any students want to make this dish, please weigh it strictly to show laziness.

Tags

• hot dishes
• common dishes
• meat dishes
• chicken thighs with skin
• cooking wine
• cornstarch
• dried chili pepper
• minced onion and ginger
• old soy sauce
• peeled peanuts
• red spicy oil
• vegetable oil
• vinegar
• white sugar
• zanthoxylum bungeanum
• salt
• water

Ingredients

Steps

1. 1 Stir all the ingredients in the seasoning well

   

2. 2 Soak the onion and ginger in the freshly prepared juice and set aside

   

3. 3 Wash the chicken and drain it with kitchen paper; spread it flat and pat it with a knife

   

4. 4 Use the blade of the knife to chop quickly, and cut crosswise horizontally and vertically (without cutting)

   

5. 5 Use the blade of the knife to chop quickly, and cut crosswise horizontally and vertically (without cutting)

   

6. 6 Then cut the meat into 1-1.5 cm cubes

   

7. 7 Pour the marinade into the diced chicken, that is, cooking wine and salt, grab the chicken with your hands and stir well

   

8. 8 When the chicken becomes sticky without any moisture, add cornstarch and continue to mix it with your hands

   

9. 9 When the chicken becomes sticky without any moisture, add cornstarch and continue to mix it with your hands

   

10. 10 Heat a pot over high heat, add vegetable oil, and when the oil is hot, add dried chili peppers and Sichuan peppercorns and stir-fry

    

11. 11 Heat a pot over high heat, add vegetable oil, and when the oil is hot, add dried chili peppers and Sichuan peppercorns and stir-fry

    

12. 12 When the color of the dried chili begins to darken, add the minced onion and ginger soaked in the sauce and stir-fry

    

13. 13 Add the chicken and stir-fry until the meat is almost white (don't wait until it is completely white, as subsequent stir-frying may make the chicken older, so you can proceed to the next step if it turns 80% white)

    

14. 14 When the chicken is almost white, spread the prepared sauce along the side of the pot and pour

    

15. 15 When the chicken is almost white, pour the prepared sauce along the side of the pot

    

16. 16 When the chicken is almost white, pour the prepared sauce along the side of the pot

    

17. 17 Do not flip the chicken immediately, shake the pan a few times

    

18. 18 Do not flip the chicken immediately, shake the pan a few times

    

19. 19 When the sauce boils slightly, stir-fry the chicken quickly to coat it with the sauce

    

20. 20 Pour in red oil, add peanuts and stir-fry, remove from heat and remove from pan. (The peanuts are added in the last step to ensure that they are still crispy. Add them and stir-fry them, then remove from the heat)