Ingredients: chicken legs, peanuts

Accessories: onion, ginger, garlic, edible oil, dried pepper, pepper granules, pepper noodles, cooking wine, starch, salt, rice vinegar, soy sauce and sugar.

Steps:

1. Prepare the raw materials needed.

2. Treat peanuts first, soak raw peanuts in hot water, and remove the red color easily after ten minutes. 3. Fry the raw flower kernel with medium-temperature oil to make the appearance brown,

Fourth, stir-fry diced chicken

Drain the excess oil and let it cool for later use. The fried peanuts will be crisper when they are thoroughly cooled.

4. Remove the bones and tendons from the chicken thighs, remove the excess oil from the chicken legs, and keep part of the chicken skin on the calves. The chicken skin on the upper thighs is too greasy, so remove them. Cut the cross knife evenly on the chicken with a knife, so that it can be marinated later.

5. Dice the chicken leg meat, add cooking wine, starch, salt and ginger slices, and then grab it with your hands for more than half an hour.

6. Slice the garlic and use it later. Throw the onion from the middle and cut it into cubes.

7. Stir-fry this dish quickly, so mix a bowl of sauce with white sugar, soy sauce, vinegar and cooking wine before cooking.

8. After the pan is hot, put the oil. After the oil is hot, put the pepper first. After stir-frying, turn down the fire and add the chopped pepper. At this time, the oil temperature should be low, otherwise the pepper will paste and the pepper will be reddish brown.

9. Stir-fry garlic slices for a while, then pour diced chicken and turn to high heat. After stir-frying, add cooking wine and Chili noodles, stir-fry red oil and cook in the prepared sauce.

10. Before taking out the pan, put the cooled peanuts and diced onion, stir-fry for a few times, and then take out the pan for later use. [2]

Key details

Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts. Dice the chicken breast and add a little.

Stir the salt, egg white, white pepper and cooking wine evenly. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water starch into a sauce. Cut the dried red pepper into 2 cm long sections. Deep-fry peanuts until they are brown-red. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn them over twice and serve. Kung Pao Chicken?

Small technique

This dish will be on fire all the time. Stir-fried diced chicken can't last long, and it will get old after a long time. If you are not afraid of additives, it may be better to put some tender meat powder, but I have never tried it. The edible oil in this recipe can be salted and replaced with egg white, but the egg white is easy to desquamate, resulting in floc.

Tips

1. Zanthoxylum bungeanum powder can be selected as the pepper in the ingredients, because the step of frying Zanthoxylum bungeanum is very dangerous, it will get old if you are not careful, and it will splash out when you touch cold water. Pepper powder instead of not bad taste.

2. Chicken can choose chicken breast, but chicken leg is better, more tender, and the mastery of heat is not very harsh! But no chicken breast can be diced to look good.

3. The whole course of this dish will be on fire. Stir-fried diced chicken can't last long, and it will get old after a long time. If you are not afraid of additives, it may be better to put some tender meat powder. The edible oil for pickled chicken can be replaced by egg white, but the egg white is easy to desquamate, resulting in floc.

Other practices 1

Dice the chicken breast, release the sauce, salt and cooking wine to taste, and mix well with water and starch.

Dice cucumber and onion, cut into small pieces, cut off both ends of dried pepper and remove pepper seeds.

Add soy sauce, vinegar, salt, white sugar and cooking wine into a small bowl, and mix well to make seasoning juice.

Leave the bottom oil in the pot, heat it, add the pepper and dried pepper, stir-fry it with low fire to make it fragrant, and then add the green onion.

Add diced chicken, add 1 tbsp cooking wine, and stir-fry until the chicken changes color.

Finally, add the juice, then add the diced cucumber and cooked peanuts, stir-fry evenly, and thicken with water and starch.

Other practices 2

Pat the chicken breast with the back of a knife and cut it into diced thumb nails.

Use one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt and one teaspoon of starch, and marinate for ten minutes.

Cut the onion, put oil in the pot, and stir-fry the diced chicken to white under 70% to 80% heat.

Add dried Chili, onion and a teaspoon of pepper powder and stir-fry until fragrant.

Add the juice and stir-fry over high heat until it is sticky and dry.

Turn off the heat and mix in peanuts.

Other practices 3

Cut the chicken breast into cubes with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut the onion into small pieces slightly smaller than the diced chicken, and cut the onion and ginger into powder. Dice green pepper.

Put garlic, onion and ginger in a bowl, add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice for later use.

Heat the pan, pour in the oil, add a little sesame oil, add the pepper when the oil is cold, and add the dried pepper until the pepper is fragrant and slightly darker in color.

Add diced chicken, stir-fry until the color changes, add green and red pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry for 1 minute with high fire, and pour in the fried peanuts.

Other practices 4

Peel and slice ginger and garlic, cut scallion into granules, remove stems and seeds from dried chili, cut into sections 1 cm long, pat the chicken loose, and then change it into diced dices with a knife.

Mix well with salt, soy sauce, cooking wine, sweet potato starch and size to remove fishy smell.

Wash peanuts, fry them in oil pan, remove and cool. The heat is well controlled, and the fried peanuts taste bitter. Peanuts can be peeled or not. The red skin of peanuts has a good blood-enriching effect, which is very beneficial to the human body. However, in order to cook well, many friends have removed the red skin. )

Heat a wok, add oil, and heat it. Stir-fry the chicken until it becomes discolored, and then take it out. When the wok is heated again, stir-fry ginger and garlic, add dried Chili peppers and stir-fry until it turns brown, then add pepper, and then add fried diced chicken and stir-fry.

Add the sauce and stir-fry, pour in the fried peanuts before taking out the pan, stir-fry and collect the juice, take out the pan and put on the plate.

Other practices 5

Ingredients: chicken breast 1 piece, peanut kernel (raw)150g.

Accessories: 2 tbsp vegetable oil, yellow wine 1 tbsp, pepper powder 1/4 tsp, salt 1/2 tsp, 5 dried peppers, Chili sauce 1 tbsp, soy sauce 1 tbsp, balsamic vinegar1.

Kung pao chicken's approach

1.

Boil peanuts in hot water for about 5 minutes, cover the pot and stew for a while.

2.

Take out the boiled peanuts and soak them in cold water for a while, so that peeling is convenient, and the peanuts are peeled for later use.

3.

Pan-fry peanuts until cooked.

4.

Wash and dice chicken.

5.

Add a little salt, yellow wine and soy sauce, mix well, marinate for about 5 minutes, and finally add a little water starch for sizing.

6.

Put the vegetable oil in the hot pot and add the marinated chicken.

7.

Stir-fry the chicken quickly until it becomes discolored.

8.

Add Chili sauce, a small amount of soy sauce, vinegar, salt and white sugar into a small bowl, and mix well to make seasoning juice. Peanut and dried Chili are reserved.

9.

Leave a little oil in the pot, and stir-fry the dried peppers until they are brown-red. Students with pepper add some pepper to stir-fry at this step.

10.

Stir-fry diced chicken, add a little pepper powder, and use pepper powder instead when the pepper is used up.

1 1.

Pour in the prepared sauce, stir-fry evenly, and add a small amount of water starch to thicken.

12.

Finally, add peanuts and stir well.

13.

Dish and sprinkle with chopped green onion

knack for cooking

1, peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts;

2. Boil peanuts in hot water and soak them, and the skin will be better peeled off.

Other practices 6

Ingredients: chicken breast180g

Accessories: 20g of peanut kernel (fried).

Seasoning: appropriate amount of salt, 2 tsps of soy sauce, vinegar 1 tsp, a little chicken essence, 5g of onion, 5g of ginger, 8 dried peppers, 0.5 tsp of cooking wine 1 tsp, water 1 tsp, and sugar/kloc-0.

Other practices 7

Ingredients: chicken breast180g

Ingredients: 20g fried peanuts (peeled), 8 dried peppers, 5g ginger and 5g onion.

Kung Pao Chicken?

Seasoning A: water starch 1 tablespoon, clear water 1 tablespoon, a little chicken essence, sugar 1 2 tsp, vinegar 1 tsp, soy sauce 1 tsp, cooking wine 1 tsp, sesame oil.

Seasoning b: soy sauce 1 tsp, cooking wine 1 2 tsp, raw flour12 tsp, sesame oil1tsp.

Steps:

1. Prepare the raw materials, put all the seasoning A into a small bowl and mix well to make a sauce.

2. Wash the chicken breast, cut it into dices, add seasoning B, mix well and marinate for 20 minutes.

3. Cut the dried pepper into small pieces, remove the seeds, cut the onion into sections, and cut the ginger into powder.

4. Put the vegetable oil in the hot pot, add the marinated chicken, stir-fry quickly until the chicken changes color and scoop it out.

5. Add the remaining oil in the pot into the dried Chili section and saute it with low fire.

6. Add Jiang Mo, onion and diced chicken fried in step 4 and stir well.

7. Pour in the sauce prepared in step 1, stir-fry quickly until the soup is almost dry, and turn off the heat.

8. Pour in peanuts and stir well [3]

knack for cooking

1, kung pao chicken made in restaurants usually put the chicken in a hot oil pan after pickling. Let's simply fry it in a big fire, which can save fuel and be healthy.

2. When frying dried peppers, be sure to use a small fire to avoid easy burning;

3. Don't fry the chicken for too long, and pay attention to the heat, so as not to affect the taste.