The home-style recipe of Kung Pao Chicken and Kung Pao Chicken is as follows:

Materials/Tools: 4 pipa legs, green onions, ginger, white pepper, salt, egg white, corn starch , cooking oil, peanuts, balsamic vinegar, sugar, light soy sauce, dark soy sauce, sesame oil, water, Huadiao wine, garlic, dried chili, dried Sichuan peppercorns, wok.

1. Clean the chicken legs, then shave off the bones, and then cut the chicken legs with a knife; then cut the chicken legs into strips, and then cut them into small pieces with a knife for later use.

2. Make onion and ginger water. Add an appropriate amount of water to a large bowl, then add green onions and ginger slices, and squeeze out the juice inside.

3. Add onion and ginger water to the diced chicken to remove the fishy smell, then add a little pepper and salt and mix well; then add an egg white, then add a little corn starch, mix well Then add a spoonful of cooking oil to prevent the chicken from drying out; finally let it sit for 15 minutes to allow the chicken to fully absorb the flavor.

4. Soak an appropriate amount of peanuts in boiling water for half an hour in advance, then remove the peanut coating and set aside; you can also fry the peanuts directly without removing the peanut coating.

5. Adjust Kung Pao juice. In the bowl, add a spoonful of balsamic vinegar and a spoonful of sugar in a ratio of 1:1, then add more than half a spoonful of light soy sauce and an appropriate amount of salt; then add a little more sesame oil, an appropriate amount of water and Huadiao wine, a little cornstarch and dark soy sauce. Finally, stir evenly with chopsticks and set aside.

6. Cut ginger and garlic into slices, and cut green onions into small sections and slices for later use.

7. Fully heat the pot, add an appropriate amount of edible oil to the pan, then pour out the oil, and then add an appropriate amount of cold oil; then put the peanuts into the pot with cold oil, fry slowly over medium heat, and fry When it turns slightly yellow, take it out to control the oil and set aside.

8. Heat the oil until it is 50% hot, add the marinated diced chicken, fry until it is slightly set, then stir it up with a spoon, fry the chicken until it is raw, then take it out with a slotted spoon. Control dry oil and set aside.

9. Pour out the excess domestic oil, leaving a little base oil; then put the dried Sichuan peppercorns into the pot and fry them until fragrant, then add the prepared onions, ginger, garlic, and dried chili peppers together. Stir-fry until fragrant.

10. Pour the fried diced chicken into the pot, stir-fry evenly, then add the fried peanuts and stir-fry evenly; then pour the prepared sauce into the pot, stir-fry evenly over high heat. Then add green onion slices, stir-fry over high heat again and serve.