1. Stir-frying method: Kung Pao Chicken belongs to the "small frying and stir-frying" type of Sichuan cuisine. This method is the same as the frying method of fish-flavored shredded pork. The authentic stir-frying method is that it is not too oily and not too spicy. Change the pot and pay attention to cooking in one pot. Today, let me tell you about the technique of this dish. How to make delicious Kung Pao Chicken? Let’s take a look at it for friends who don’t know how to make Kung Pao Chicken. Ingredients for making Kung Pao Chicken: two or three chicken legs, appropriate amounts of carrots, cucumbers, peanuts, cooking wine, starch, minced ginger, minced garlic, sugar, light soy sauce, and salt. Now let me talk about how to make Kung Pao Chicken in detail. You can use it as a comparison and reference with your own method. If there are any shortcomings, please feel free to correct me in the message area. Thank you! There are many ways to make this dish, and it varies from place to place. Let me introduce to you the specific way of making this dish.

Then add the chicken pieces and stir-fry, and finally add the peanuts. After continuing to stir-fry a few times, pour in the gravy and stir-fry, 150 grams of chicken thighs, 25 grams of peanuts, onions, ginger, garlic, and Sichuan peppercorns. , dried chili pepper section, chili noodles, cooking oil, cooking wine, water starch, salt, sugar, balsamic vinegar, soy sauce. Today, Xiao Dong will share with you how to make Kung Pao Chicken. It is simple and easy to learn, and the effect will not be inferior to the taste in restaurants. Let’s take a look. The taste of Kung Pao Chicken can be described as "unique". The taste and texture of authentic Kung Pao Chicken are: tender, crispy, sour and sweet, sweet and salty. It tastes like eating lychees. The taste is the most authentic.

‘Kung Pao Chicken’ is a traditional dish from Qianlai. It is fried from diced chicken, crushed dried chili peppers, peanuts, corn, cashews, etc. It is spicy in the mouth, tender in chicken, and crispy with cashew nuts and peanuts. It is welcomed by the majority of diners and has become a famous dish in China. In fact, Kung Pao Chicken was originally not called Kung Pao Chicken, but Kung Pao Chicken. However, with the popularity of this dish, people spread it by word of mouth, and gradually changed the name and surname, and the cooking method also changed. Diverse.