Ingredients: chicken breast 500g, peanut 250g, starch 50g, egg 1 piece.
Accessories: 20g chopped green onion, 20g Jiang Mo, 20g minced garlic, 5g pepper, dried red pepper 10g, Chili oil 10g, 20g bean paste, 50g sugar, 5g vinegar, 5g soy sauce and 3g chicken essence.
Production steps:
One: Wash the chicken and cut it into pieces.
2. Cut the chicken, put it in a bowl, add 50g of starch, 1 egg, 50g of sugar, 5g of vinegar, 5g of soy sauce and 3g of chicken essence, stir well and marinate for 30min.
Three: put cooking oil in the pot and fry peanuts in the pot. My peanuts were soaked in boiling water for an hour and then peeled. If it's too much trouble, you don't have to peel it. Just wash the peanuts, drain them and fry them in a pot.
Four: stir-fry peanuts until they are slightly yellow, and then remove them.
Five: Next, put the marinated diced chicken into the pot for frying.
Six: when frying diced chicken, spread it with chopsticks, otherwise it will stick together.
Seven: stir-fry the diced chicken until it is slightly yellow and basically cooked. Take it out for later use.
Eight: Leave a small amount of cooking oil in the pot, then add: 20g of chopped green onion, 20g of Jiang Mo, 20g of minced garlic, 5g of pepper, 20g of dried red pepper10g, 20g of bean paste, and stir-fry until fragrant.
Nine: Then add the previously fried diced chicken and stir fry quickly.
Ten: stir-fry until the diced chicken and bean paste taste.
Eleven: Then add the peanuts that have been fried before, add Chili oil, stir-fry for about one minute, turn off the heat, and take out the pan and plate.
Twelve: Delicious kung pao chicken is ready. Pick up chopsticks and start eating.
Note: When frying diced chicken and peanuts, remember to wear goggles and gloves to avoid being scalded by spilled hot oil.