How to make chicken legs-----Kung Pao Chicken

Overview

I have some unused peanuts at home, and I don’t eat them very much. Based on the principle of not wasting food, I thought about how to eat them while still being delicious. I made this Kung Pao Chicken according to the taste in my memory. The taste is not bad, the peanuts are not wasted, and it still has a lot of flavor.

Tags

• hot dishes
• old man
• sichuan cuisine
• banquet dishes
• chicken legs
• chili oil
• cucumber
• green and red pepper
• onion and garlic
• peanuts
• very fresh soy sauce
• vinegar
• carrot

Ingredients

Steps

1. 1 Prepare all the ingredients, remove the chicken legs and cut into cubes.

   

2. 2 Dice the green and red peppers and cucumbers and put them together, dice the carrots and put them separately. Blanch the diced chicken in hot water, put it aside in cold water, add a tablespoon of starch, a little sugar, a little salt, and a little pepper powder to marinate and set aside. Fry the peanuts over low heat, take them out and set aside.

   

3. 3 Chop onion, garlic, dried red pepper and set aside.

   

4. 4 One tablespoon of starch, one tablespoon of oil, 2/3 tablespoon of vinegar, 1/2 tablespoon of soy sauce, 2 tablespoons of sugar, 2 tablespoons of very fresh soy sauce, add a little salt, a little pepper powder, stir evenly with cold water to make a sauce, set aside.

   

5. 5 Pour half of the prepared onions and garlic into the prepared sauce and set aside.

   

6. 6 Also prepare chili oil in advance for later use. You can use hot sauce or Pixian bean paste instead. Mainly for coloring.

   

7. 7 You can continue to use the oil used to fry the peanuts and start the official operation.

   

8. 8 Saute remaining onions, garlic, and all dried red peppers.

   

9. 9 After the onions are fragrant, add two small spoons of the chili oil prepared in advance.

   

10. 10 After the bottom of the pot turns red, start preparing the chicken.

    

11. 11 Add chicken and stir-fry evenly.

    

12. 12 Carrots themselves are difficult to cook. Add the carrots immediately after the chicken is put into the pot and stir-fry evenly. (There is no need to add any liquid ingredients in the middle, including fresh food or water. The vegetables will dehydrate when heated.) Stir-fry for about five minutes, the carrots will be almost cooked.

    

13. 13 Add the green and red peppers and cucumbers, continue to stir-fry, and stir-fry over high heat to fully dehydrate the green and red peppers and cucumbers while still keeping the taste fresh.

    

14. 14 After stir-frying for about five minutes, add the previously prepared sauce and continue stir-frying. Finally, add the peanuts, stir-fry evenly, add salt to taste, and take it out of the pan and onto a plate.

    

15. 15 The finished product tastes sour, sweet, and slightly spicy, which increases appetite.

    

16. 16 The soup is also very good, making it a good accompaniment to rice. Good color, good taste and balanced nutrition.

    

17. 17 It tastes delicious.