Everyone is familiar with kung pao chicken. kung pao chicken tastes and tastes good, and it is worth eating frequently in normal times. The preparation method is not difficult. First, we need to prepare chicken breast160g, peanut 60g, soaked fungus 60g, onion, ginger, garlic, dried pepper and pepper. Soak peanuts in boiling water and peel them off. We cut the chicken breast into cubes, and the fungus and onion, ginger and garlic need to be cut for later use. Prepare a small bowl, put diced chicken in it, then add soy sauce, salt, sugar, pepper, starch and a spoonful of egg white, and just gently grasp it with your hands. To make a small bowl of sauce, you need starch, soy sauce and broth. When putting peanuts in a cold pot with cold oil, you need to fry them in medium heat until they are light brown. At this time, put them in a larger plate, then add dried peppers and peppers with crude oil, then fry them in medium heat until they are fragrant, then take out the peppers, then add onions, ginger and garlic to saute until fragrant, and then add diced chicken immediately. When the diced chicken is fried and discolored, you can add the fungus. When the fungus is fried in a frying pan, you can pour in the sauce and turn it evenly. Finally, we put the fried peanuts into the pot and mix them quickly.
How to adjust the juice in kung pao chicken?
When making kung pao chicken, the juice used is very important. We need to prepare light soy sauce 10ml, balsamic vinegar 10ml, water starch 10ml, a teaspoon of sugar and a teaspoon of salt. When making kung pao chicken, we stir-fry the diced chicken until the surface slightly discolors, and then pour all the excess oil into us.
Kung pao chicken cooking tips
There are certain tricks when making kung pao chicken. First, the diced chicken must be marinated and savored. Then we use starch to size the diced chicken. After locking the water in it, we need to add a little oil and mix well before frying, so as to make the diced chicken more tender and smooth, and it is not easy to stick. When frying diced chicken, we must stir-fry it quickly with high fire, and lock the water in it to make the taste better.
When making kung pao chicken, you need to use pepper powder, mainly because when frying pepper, it will get old if you are not careful, and it will splash out after encountering cold water. Therefore, it is a better choice for us to use pepper powder instead of fire. When making kung pao chicken, chicken leg meat will taste better, and it will taste more tender. At the same time, when cooking, it is not necessary to master the heat very harshly. When cooking kung pao chicken, it is necessary to use fire all the time, and it should not be too long to stir-fry diced chicken. If it is too long, it will get old. If we are not worried about the existence of additives, we can put some tender meat powder to make the taste and taste better.
Kung pao chicken, as a home-cooked dish, tastes very good. Everyone loves kung pao chicken, and it is also a dish that we often eat at ordinary times.