Cut the boiled soup chicken into dices, you can burn the Kung Pao chicken, because the Kung Pao chicken is to thicken the gravy, in the frying of the chicken diced put a good seasoning, thickening after the chicken will have a taste of delicious.

Kung Pao Chicken

Practice

Materials: chicken breast (225 grams), peanut rice (50 grams). Onion (45g), ginger (10g). dried chili pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g), sugar (10g), vinegar (7g), water starch (22g)

Steps

1: Pat the chicken breast with the back of the knife, cut it into small dices, add one tablespoon of cooking wine, half tablespoon of cooking oil, half teaspoon of white pepper, half teaspoon salt, one teaspoon cornstarch marinade for 10 minutes, then mix well with water starch.

2. Wash and cut green onion into pieces, wash dried chili peppers, cut off both ends to remove seeds, and dice cucumber.

3, in a small bowl of soy sauce, vinegar, salt, ginger juice, sugar and cooking wine, mix well to make seasoning sauce.

4, leave the bottom oil in the pot, when it is hot, put the pepper and dry chili pepper, stir fry with low heat to get the flavor, and then put the scallion.

5: Add the diced chicken, put 1 tablespoon of cooking wine, stir-fry the diced chicken, then pour in the water starch.

6, finally adjust the sauce, then add the cooked peanuts, stir fry evenly, thicken with water starch to thicken the sauce.