Production method:

Ingredients: 250g chicken breast, 4 fried peanuts, 50g onion, 2 teaspoons of Jiang Mo (1 0g), minced garlic 1 teaspoon (5g), pepper1teaspoon (5g) and 6 dried red peppers.

Seasoning: salt 1 teaspoon (5g) cooking wine 1/2 teaspoons (3g) dry starch 2 teaspoons (10g) rice vinegar 2 tablespoons (30ml) soy sauce 1 teaspoon (15ml) white sugar 2 teaspoons (15ml).

Exercise:

1) Cut the chicken breast into cubes with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice the green pepper.

2) Put garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice.

3) Heat the pan, pour in oil, add a little sesame oil, add pepper after the oil is cool, and add dried pepper until the pepper is fragrant and slightly darker.

4) Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts.

In fact, this dish is better cooked with chicken legs than chicken breasts. The minced chicken legs sold by Carrefour are ok, and the price is not expensive.

This is a dish that needs to be fried quickly, and the juice needs to be prepared in advance for use. Otherwise, adding seasoning to the pot as usual will prolong the time and harden the taste of diced chicken.

To be a kung pao chicken, you must master a 4689 method. When the diced chicken is fried until it is 4% ripe, add the green pepper, pour the juice when it is 6% ripe, take it out of the pot when it is 8% ripe, and pour it into the plate to make it 9% ripe. And the residual temperature 1% will automatically become 10.