Home cooking of Kung Pao Chicken. After learning this method, when you want to eat, you can cook at home instead of going to a restaurant
Kung Pao Chicken is a famous traditional dish at home and abroad. Its meat is tender and smooth, fragrant but not spicy and full of fragrance. The chicken is fresh and tender, and the peanuts are crisp. It has a rich taste and is loved by many families.
Let’s share the cooking process.
Ingredients: chicken breast
Accessories: onion white, garlic, ginger, fried peanuts, egg white, raw powder
Spices: salt, chicken powder, sugar, bean paste, aged vinegar, soy sauce, chili oil
1. Prepare the ingredients
Clean 200g chicken breast meat, cut it into diced chicken and put it in a basin for standby.
Add salt, chicken powder, and sugar to taste the chicken, and then add a proper amount of water. Stir with your hands in one direction. Adding water can make the chicken more tender, reduce the fishy smell of the chicken, and stir until the chicken fully absorbs water.
Add egg white, continue to stir in one direction for sizing, and add egg white to make the chicken taste tender.
Then grab a handful of raw flour and stir it again for 2-3 minutes with your hands. Adding raw flour can better lock the water in the chicken. Set aside for standby.
2. Prepare Accessories
Cut the scallions into small pieces and put them in a basin for standby.
Prepare 2-3 pieces of garlic, pat them flat, then cut them into pieces, and put them in a bowl for standby.
Prepare 2-3 pieces of ginger, pat flat, and then cut into pieces, put them together with the garlic for standby.
Prepare 100g fried peanuts and put them in a bowl for standby.
3. Oil the diced chicken
Heat the oil in the pot, and the oil temperature should not be too high. When it is 40% hot, put the diced chicken into the pot and quickly slide it for about 30 seconds. Remove the diced chicken and control the oil for standby. The oil can make the diced chicken taste tender.
4. Start cooking
Leave a little oil in the pan, turn the heat down or remove the heat from the pan and pour in the onion, ginger, and garlic, stir fry quickly to stir up the garlic flavor.
Add the bean paste and stir fry.
Add a little water and pour in the cooking wine.
Turn down the heat or remove the pot from the heat, and start seasoning. Add 10g of sugar, a spoonful of salt, and a spoonful of chicken powder. Stir well. Add 10g of vinegar, continue to stir fry, melt the seasoning, and add fried diced chicken and scallions.
Add soy sauce, raise the color, stir quickly, add a little water starch, and reduce the
liquid.
Then put in the fried peanuts, stir fry them quickly for a few times, pour chili oil on them, stir fry them quickly to melt the spices, and then they can dish up.
A spicy and delicious Kung Pao chicken will be ready.
