Kung Pao juice remember this ratio: 2 parts of soy sauce, 1.5 parts of cooking wine, 0.5 parts of rice vinegar, 0.5 parts of sugar, 1 part of sweet potato starch, 3 parts of water, do not mess with the vinegar and sugar, into sweet and sour chicken, Kung Pao chicken must be salty and fresh mainly, Kung Pao chicken selection of chicken as the main ingredient, with peanut rice, cucumber, chili peppers and other auxiliary ingredients cooked and made. It is red but not spicy, spicy but not fierce, with a strong flavor of aroma and spiciness, and the meat is smooth and crispy. As it is fresh and spicy in the mouth, the tenderness of the chicken meat matches the crunchiness of the peanuts.

Sweet in spicy, sweet

Spicy in spicy, the tenderness of the chicken with the crunchy peanuts, fresh and spicy and crispy in the mouth, red but not spicy, spicy but not dry, smooth and crispy meat. Only the Guizhou version of Kung Pao Chicken is salty, spicy and slightly sweet and sour, but the amount of sugar and vinegar are very small. The toppings also add carrots, cucumbers, and chili peppers for a balanced mix of meat and vegetables. Marinated chicken breast in the pan sliding oil sliding out of the juice, put onions, ginger and garlic, sautéed and then put peppercorns, mace dry chili pepper to put the chicken in the pan, put a spoonful of seasoned kung pao juice, turn the pan to play a little thin thickening can be.

Some people say with chicken breast, in fact, I don't think so, I think chicken thighs are better, chicken thighs are not firewood, chicken breast a little firewood, chicken thighs diced, with baking soda, salt, water starch, egg whites to catch a little bit of it, do the pot hot pot cool oil, the basic sugar and vinegar ratio of 1:1, like the acidic place to increase the proportion of vinegar, like the sweet taste of the proportion of sugar to raise the proportion of vinegar and the taste of the vinegar, and the brand has a relationship with the specific The flavor is still to the actual operation through the taste and test dishes to specific decisions. Oil heat seventy percent into the diced chicken stir-fry over high heat, stir-fry, seasoning salt and MSG to mix well, so as not to enter the sugar after mixing unevenly, when the juice does not stick to the pan on it! Start a pot of oil, oil temperature three or four into the hot slide into the good pulp diced meat, to be diced meat floating up the color of golden brown when removed from the standby. The first pan of oil plus chili pepper segment.

The real Kung Pao Chicken entrance can not just sour and sweet, but should be savory flavor, back to the mouth is slightly sweet and slightly sour, and then with a little bit of spicy flavor, so that the Kung Pao Chicken is called authentic.