Not much to say, first introduce the ingredients and seasonings that kung pao chicken needs to prepare. First of all, when it comes to ingredients, a delicious kung pao chicken naturally needs high-quality chicken breast. For ordinary home cooking, we need about 200 grams of chicken breast here, and then we need to cut the chicken breast into diced chicken and put it in a bowl for later use. 50 grams of peanuts need to be prepared here.
Next, the condiments we need today are: seedless dried chili, cut into 2-3cm sections (as Sichuan cuisine, the dried chili here is best to choose Erjingtiao from Sichuan, and if friends from other places can't buy Erjingtiao, they can also use local dried chili instead), pepper, cooking wine, vinegar, sugar, monosodium glutamate, cooking oil, starch, onion (cut its stem into small sections for later use), ginger and onion. These condiments introduced by Bian Xiao today are believed to be available at your friend's home, so there is no need for extra preparation. To make this kung pao chicken, you only need to prepare chicken breast and peanuts.
When all these ingredients and seasonings are ready, we need to marinate the diced chicken, add cooking wine and soy sauce to the bowl, and then thicken it with water starch for later use. Then, you need to take a bowl and mix the flavored juice. First, add two spoonfuls of white sugar, a little monosodium glutamate, ginger and garlic slices, onion segments, one spoonful of cooking wine, two spoonfuls of vinegar, water starch and two spoonfuls of soy sauce into the bowl and stir well for later use.
Next, we will start to do kung pao chicken today. We will add the right amount of cooking oil to the pot. When the oil temperature reaches three layers, we will first pour peanuts into the pot. When the peanuts change color slightly, we will take them out of the pot for later use. Then, when the oil temperature reaches three layers of heat, add Erjing dried Chili, add Chili when the dried Chili slightly discolors, and add diced chicken. After the diced chicken is fried, put the onion, ginger and garlic in the flavor juice we prepared into the pot, stir it evenly, and then add the remaining flavor juice. After frying, the meat quality is almost the same. Add peanuts before cooking, so as to keep the peanuts crisp. All right, we're done, kung pao chicken.
Oh, no, it seems that there is no mention of salt in the whole process, right? Yes, all my friends are right. Today, this kung pao chicken really doesn't add salt. Why? Because the diced chicken is marinated with soy sauce, and the sauce is mixed with soy sauce, adding soy sauce twice is enough to ensure the salty taste of our dish and add color to it, so there is no need to add salt. If we add more salt, this kung pao chicken may become salty. Dear friends, remember, if you do this, never add salt.
For such a classic kung pao chicken, we think we should pay attention to the following three points in the whole process. The first is the ratio of main materials and auxiliary materials. In Sichuan cuisine, we pay attention to dicing, slicing and shredding. There are more main materials than auxiliary materials, and the shape is bigger. For example, in kung pao chicken today, the main ingredient is diced chicken, about 200 grams, 1-2 cm square diced meat, and the auxiliary material is. Secondly, when pickling diced chicken and sauce, we choose to add soy sauce, because adding soy sauce can not only ensure our salty taste, but also add color to our dishes, so we don't want to add salt. The third is that peanuts must be added before the diced chicken is cooked, which can keep the peanuts crisp for a longer time. Pay attention to the above three points, so that diced chicken is tender, spicy, salty, sweet and sour. Ok, friends, have you learned this introduction?