This diced chicken cooked today is delicious. Although it looks very red, it is not very spicy, slightly spicy. It tastes a bit like shredded pork with fish flavor. My family especially likes this practice, and they all agree that it is better than the kung pao chicken cooked in the restaurant. Share it with everyone who is interested today! I believe that once it is made, it will be kept as a recipe at home. Stir-fried diced chicken. Do you like chicken breast or chicken leg? I feel it's better to cook with chicken leg meat. The meat of chicken leg is tender and chewy than chicken breast. If the chicken breast is not handled properly, the finished product will smell of firewood, and the success rate of frying chicken diced with chicken leg meat will be greatly improved, at least it will never be firewood.
Many people find it troublesome to deal with chicken legs. In fact, with a pair of scissors, the chicken leg can be easily boned, and the chicken skin can also be cut and fried together. It tastes smooth and delicious. If you are very concerned about fat intake, you can throw away the skin. I wonder if you usually like to use chicken breast or chicken leg when frying diced chicken? Welcome to leave a message to discuss!
Ingredients: one chicken leg (about 400g), 70g peeled peanuts, one tablespoon Pixian bean paste, 25g soy sauce, vinegar, sugar, salt, corn oil, two tablespoons water, onion, ginger, garlic and corn starch.
1 Prepare all the ingredients.
Wash the chicken legs, remove the bones and cut them into dices. Cut the onion into large pieces and divide it into two parts (half for final release). Slice ginger and garlic.
3 Put the diced chicken into a dish, then add a spoonful of starch and a spoonful of soy sauce, add 5g of corn oil cover, and marinate for a while.
4 put a spoonful of corn starch, two spoonfuls of soy sauce, one spoonful of vinegar and? Mix half a spoonful of sugar, 2g of salt and proper amount of water into a bowl of juice.
5 put 20 grams of corn oil in the wok. When the oil is cold, add peeled peanuts and stir fry. Stir-fry until the color is golden and the sound is crisp, and serve for later use.
The original pot does not need to be refueled. Pour in the marinated diced chicken and stir-fry until the color changes.
7 or the original pot doesn't need to be refueled, put the onion, ginger and garlic into the wok.
8 Add a tablespoon of Pixian bean paste, add red oil and stir-fry onion, ginger and garlic when they are fragrant.
Then put the fried diced chicken in and stir fry.
10 slowly add the prepared bowl juice, stirring while adding it, and don't add it if the viscosity is suitable, so as to avoid the juice being too thick and the finished product not looking good.
1 1 Finally, add the fried peanuts and the other half of the onion and stir well.
12 Turn off the fire and serve!
Tip: Don't use chicken breast for diced chicken. Boned and diced chicken legs. The diced chicken is very tender and delicious. Because Pixian bean paste is salty, the salt in the paste must be put less to avoid the finished product being too salty. Try to fry this dish in a non-stick pan, add oil only once, and eat less oil is healthier. Use cold oil when frying peanuts to avoid hot oil frying easily.