Kung pao chicken's method 1: 1, pat the chicken breast with the back of a knife, cut it into cubes, add one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, one teaspoon of starch for pickling 10 minute, and then mix well with water starch. 2. Wash and cut the green onions, wash the dried peppers, cut off both ends to remove the pepper seeds, and dice the cucumbers. 3. Add soy sauce, balsamic vinegar, salt, ginger, white sugar and cooking wine into a small bowl and mix them evenly to make seasoning juice. 4. Leave the bottom oil in the pot. After heating, put the pepper and dried pepper into it, stir-fry it with a small fire, and then add the green onion. 5. Add diced chicken, add 1 tbsp cooking wine, stir-fry the diced chicken to change color, and then pour in water starch. 6. Finally, add the juice, add the cooked peanuts, stir fry evenly, and thicken with water starch.
Method 2: Take the tender chicken breast, pat the meat loose, brush it with a 3 mm square cross pattern, then cut it into 2 cm square pieces, add salt soy sauce and wet starch and mix well. Parch peanuts, cool, peeling, and cutting dry red pepper into 2cm long segments. Put sugar, vinegar, soy sauce, monosodium glutamate, broth and wet starch together in a bowl to make a sauce. Heat the pan with base oil, first add pepper, fry until fragrant, then remove pepper, then add dried red pepper and stir-fry until brown, add diced chicken and stir-fry until scattered, add cooking wine and stir-fry until fragrant, then add ginger, garlic and chopped green onion, quickly pour in seasoning sauce, add peanuts to the juice and stir-fry evenly.
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. Try to choose chicken breast or chicken leg for chicken, so that the chicken will be more tender.