Kung pao chicken production method. At present, there is no one who doesn't love food, and no one can resist the temptation. Food is essential for snack goods. At the same time, such people have high requirements on taste and appearance, but will you make a good-looking and delicious kung pao chicken? Here's how to make kung pao chicken.

Kung pao chicken production method 1 ingredients formula

Main ingredients:

Chicken 200g

Green bamboo shoots 500g

Accessories:

Proper amount of oil

Proper amount of salt

Proper amount of soy sauce

Proper amount of vinegar

Proper amount of peanut kernel

Appropriate amount of dried pepper

Proper amount of onion and ginger

Practice/step

1, prepare all materials.

2. Dice green bamboo shoots and chicken, and cut peppers for later use.

3. Mix the chicken with soy sauce, starch and onion and ginger for later use.

4. Then use sugar, vinegar, soy sauce and starch to make juice for later use.

5, put oil in the pot, add chicken after the oil is hot.

6. Stir well and add the pepper.

7. Stir fry evenly again and add green bamboo shoots.

8. Stir-fry the green bamboo shoots and add peanuts.

9. Finally, add the prepared juice.

10, stir-fry evenly again and serve.

Kung pao chicken production method 2 main ingredients

Chicken breast (300g), fried peanuts (100g)

ingredients

Freshly squeezed soybean oil (right amount), dried pepper (a handful), green onion (one section), garlic (two petals), ginger (one piece), soy sauce (right amount), white sugar (right amount), rice vinegar (right amount), salt (right amount), cooking wine (a little), chicken essence (a little) and corn starch (right amount)

cookware

deep fryer

step

1, prepare raw materials.

2. Cut the dried pepper into small pieces, grab it and remove the pepper seeds.

3. Part of the green onion is cut into thin slices, and the other part is cut into powder with ginger and garlic.

4. Cut the chicken into small dices.

5. Add a little cooking wine, pepper and salt to the chicken, then add a proper amount of corn starch, then add a proper amount of sesame oil and grab it again.

6. Add the right amount of water to the bowl, add the right amount of sugar, rice vinegar, soy sauce, starch, a little chicken essence and salt, and make a bowl of juice.

7. Add oil to the pot and heat it to 70%.

8. Add the diced chicken and stir-fry quickly until cooked, and take it out of the pot for later use.

9. Leave the bottom oil in the pot, add pepper, dried pepper, onion, ginger and minced garlic and saute until fragrant.

10, add the fried diced chicken and turn evenly.

1 1, add bowl juice and stir fry.

12. Add fried peanuts and scallion slices and stir well.

13, out of the pot.

Introduction to recipes

Kung pao chicken is a very representative dish in Sichuan cuisine, which is different from the spicy taste of most Sichuan cuisine, but slightly spicy and slightly sweet, which is suitable for most people's tastes. My daughter loves this dish very much. Of course, when I cook this dish, the amount of oil and sugar are reduced, because my family doesn't like greasy and sweet food, and I add a little sugar just to refresh it. Last time I made kung pao chicken, my daughter said it was too small to clip. Today, I specially cut it bigger. After it was done, my daughter thought it was very delicious and delicious.

Tips

The ratio of sugar to vinegar is one to one, and the taste is better.