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How to make delicious kung pao chicken?
This dish should be called kung pao chicken. The friend who asked the question may have dialed the wrong number. Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics. Because it is fried with peanuts, cucumbers, etc. It is rich in flavor and delicious with the tender and smooth chicken.

Kung pao chicken's main concern is that the chicken should be tender, then other side dishes should be tasty, and finally the peanuts must be crispy, so that the kung pao chicken made will be particularly delicious.

-Share with you some fresh and delicious kung pao chicken practices:

Ingredients: fresh chicken breast or skinless chicken leg.

Accessories: peanut, onion, ginger, garlic, dried pepper, pepper, edible oil, starch, cooking wine and water.

Seasoning: edible salt, balsamic vinegar, sugar, soy sauce, sesame oil and white pepper.

-Hint:

First, why do you want to adjust the sauce first?

Reason: Because chicken can't be fried for too long, otherwise it will get old. It will save a lot of time to mix these seasonings first and then add them. Moreover, the sauce is prepared first, and it will be more uniform if added later.

Second, why do you want to fry the diced chicken until it is well done, then fry the cucumber and then put the diced chicken?

Reason: Because cucumber contains water, it is easy to stir-fry with chicken. Chicken will be cooked in oil until it is nine minutes cooked, and then diced cucumber will make the meat of chicken more tender.

Third, why do you want to add water starch to thicken?

Reason: The purpose of thickening water starch is to make the soup thicker, make the taste of the soup stick to other side dishes better, and make the chicken taste more tender and smooth.

Fourth, why did you add peanuts to stir-fry at last?

Reason: peanuts are added just to stick to the soup. Peanuts will be fragrant only if they are crisp, and you can't stay in the pot for too long.

A delicious and tender kung pao chicken is ready. The whole operation of this dish is quite simple. With different side dishes, the nutrition is more balanced. Friends who like to eat chicken must try it themselves.

Kung pao chicken is famous abroad for its bright color, sweet and sour taste, salty and spicy taste, crispy peanuts and smooth and refreshing chicken.

There are many ways to make this dish, which varies from place to place. Let me introduce you to the specific method of this dish.

Composition:

Chicken breast 300g, peanut 100g, a little sugar, scallion 1 root, cooking wine, soy sauce, balsamic vinegar, salt, ginger, garlic, dried pepper, bean paste, pepper and water starch.

Practice steps:

1, pat the chicken breast loose, change the knife into 1 cm square dices, put them in a vessel, add salt, soy sauce, cooking wine and water starch, stir well, and marinate for 10 minute.

2. Soak the peanuts in warm water until the skin is wrinkled, peel off the coat by hand, and control the moisture for later use.

3. Throw the green onion out of the middle, cut it into 1 cm with a top knife, and cut the dried red pepper into pieces to remove seeds. Chop ginger and garlic.

4. Leave a little oil in the pot, turn on a small fire, add peeled peanuts, stir-fry until slightly discolored.

5, take a small bowl, put sugar, a little salt, balsamic vinegar, soy sauce, cooking wine, starch, juice for later use.

6. Start a fire, put a little oil, and when the oil temperature is 30% hot, add the braised chicken, stir-fry until the diced meat changes color and remove the oil control for later use.

7. Leave the bottom oil in the pot, add pepper and dried Chili, stir fry, add a little bean paste and stir fry red oil, add Jiang Mo and minced garlic, add diced meat, chopped green onion and sauce, stir fry evenly, add peanuts and pour out the oil.

Tips:

1, this dish uses chicken leg meat, and the taste will be smoother.

2, bean paste can also not be put, I mainly put a little for the color of the dish to be redder and brighter.

3, cooking this dish must be hot pot hot oil, so it is not easy to stick to the pot.

Spicy is sweet, sweet is spicy, the entrance is spicy and crisp, and the meat is smooth and crisp. Yes, it is kung pao chicken.

Actually, kung pao chicken's name was not kung pao chicken, but kung pao chicken. However, with the popularity of this dish, people gradually changed their names and surnames, and the practices involved were even more varied.

But for foodies, delicious food is king, and it is also a good choice to taste kung pao chicken with different flavors all over the country!

Share my practice today.

Peanut, chicken breast, celery, red pepper, onion, ginger, garlic, starch, pepper and other ingredients.

1. Buy fresh peanuts, stir-fry until golden brown with little oil, and set aside;

2. Cut chicken breast into small pieces (it is said that Sichuan prefers to use chicken leg meat), celery and red pepper are also cut into small pieces, garlic is chopped into foam, onion is shredded, and ginger is sliced;

3. Add salt, cooking wine, white pepper and starch to the diced chicken, and grab it evenly for later use;

4. Heat the oil in the pot, stir-fry the marinated diced chicken and remove it for later use;

5. Heat the oil in a hot pot, stir-fry the peppers with low fire, and remove them; Add onion ginger and dried red pepper and stir-fry until fragrant;

6. Add celery and red pepper, stir-fry until raw, add diced chicken, add cooking wine, soy sauce, salt, vinegar and sugar in turn, stir-fry evenly, and the ratio of vinegar to sugar is1:2;

7. Finally, turn off the fire, put some monosodium glutamate, add fried peanuts and stir well. Peanuts must be put last, or they won't be crisp.

8. Fill it out.

After the entrance, the tip of the tongue first feels slightly numb and spicy, and then a sweet taste hits the taste buds directly. When chewing, there will be some feeling of five flavors in one. Spicy, sweet and sour chicken, onion and peanuts make people want to stop.

When I was in kung pao chicken, many people had this doubt. Why is the kung pao chicken in the restaurant so tender that it is difficult to fry it yourself?

There are many reasons, summed up in two ways!

The fire power of the stove at home is completely different from that of the hotel. If the pot temperature is not enough, the cooking time is longer than that in the hotel, and the water evaporates more, it will naturally dry.

Chicken breast is not easy to taste when cooking because of its meat quality, and fried chicken is easy to be tender and smooth. When cooking, pat the chicken with the back of a knife a few times, or put an egg white in it, which will make the chicken tender and smooth.

In addition, it is also related to the amount of materials used in the initial processing. For example, no one can afford to eat every meal 10 kg.

It will be easier to use chicken leg meat than chicken breast meat.

Dice chicken legs, 2 tsps of starch, water 1 tsp, and grab evenly with less oil and salt;

Put more oil in the oil pan, and then fry it quickly at high temperature, with the purpose of locking the moisture of the chicken, frying until the diced chicken changes color, and taking it out after turning off the fire (this process takes 1 minute to complete).

Pour off the excess oil, stir-fry other side dishes until the seasoning is finished, turn off the heat, add the fried chicken and stir-fry.

It should be noted that when frying, the oil temperature must be high enough, the oil quantity must be large enough, and the time should be short, otherwise it will be fried instead of fried, which will affect the water lock ratio.

Kung pao chicken is a traditional name of Guizhou, which is fried with diced chicken, chopped dried peppers, peanuts, corn and cashews. It tastes delicious, the chicken is tender, and the cashew nuts and peanuts are crisp. It is welcomed by diners and has become a famous food in China.

1. Fried method: kung pao chicken belongs to Sichuan cuisine, which is the same as fried shredded pork with fish flavor. Its authentic cooking method is not to use oil, not to change the pot, and to pay attention to one-pot cooking.

Chefs in many restaurants put diced chicken in a lot of oil before frying. In fact, this is not correct. This operation mode of the restaurant is suitable for mass production, which can make the diced chicken mature quickly and keep it smooth and tender. It is difficult to make lubricating oil at home, so small frying is more suitable for home production.

2. Taste: When it comes to the taste of kung pao chicken, you have to mention the taste of litchi.

Litchi flavor is also one of the commonly used flavors in Sichuan cuisine. Sugar, vinegar and salt are added to the juice in proportion to make the finished dish taste like litchi, hence the name. Litchi must be salty enough to show a sour and sweet taste, but the amount of sugar is slightly less than that of vinegar.

This is obviously different from the sweet and sour taste. The first bite of litchi is sour and tastes sweet. Sweet and sour taste means paying equal attention to both sweet and sour, and the amount of sugar is slightly larger than that of vinegar.

Kung pao chicken flavor is an upgraded version of litchi flavor. On the basis of this flavor, stir-fried peppers and prickly ash are added. It makes its entrance sour first and then sweet, and it also has a spicy taste, which is the unique spicy litchi taste in Sichuan cuisine.

3. Accessories and seasonings: Accessories must have peanuts. Zanthoxylum bungeanum and dried capsicum are used to adjust the spicy taste. And the spicy taste of onion, ginger and garlic. These condiments are standard in kung pao chicken.

So as long as we master the above three key points, we can also make authentic kung pao chicken at home.

Now it's time for me to share, so I'll introduce the detailed methods I made in kung pao chicken, and then summarize some tips when doing it, hoping that the topic can be used for reference.

Raw materials and seasonings:

Chicken leg, onion, dried pepper, pepper, ginger, garlic, egg white, starch, salt, sugar, baoning vinegar, etc.

Start cooking:

Step 1: Pretreatment of chicken legs. Buy fresh drumsticks (drumsticks) and clean them first. Skin down, flat on the chopping board. Cut the meat along the chicken bone with the tip of a knife. Clean the meat on the bone slowly with a knife, then pull out the bone and remove the fascia. Make a few small cuts on the chicken with a knife. Then wash it again, control the moisture, and cut it into two centimeters square.

Step 2: Determine the size of the chicken. Put 250 grams of diced chicken into a pot, add 2 grams of salt and 5 grams of cooking wine, and gently stir well. Then beat in an egg white and stir well (so that each piece of diced chicken will stick evenly). Finally, add15g corn starch and mix well for sizing. Then pour a little salad oil to seal the oil.

Step 3: Cut the auxiliary materials. Cut the green onion into 20g chopped green onion (1cm square), 5g ginger into small diamonds,10g garlic slices,10g dried chillies.

Step 4: Mix the juice. Oyster oil10g, baoning vinegar 40g, sugar 30g, salt 2g, umami 30g and water 30g, and mix them into a bowl of juice.

Step 5: Stir-fry peanuts. Add peanuts to the oil in a hot pan and fry until crisp (that is, fry peanuts at home).

Step 6: stir fry formally. Clean the pan, heat it, add a spoonful of salad oil to make the pan wet, then pour out the oil, add 50g of oil again, add 3g of pepper and stir-fry until it changes color, then add starch diced chicken. At this time, turn down the fire and stir-fry the diced chicken slowly with a spoon.

Add ginger slices and garlic slices, stir-fry until the chopped green onion is slightly yellow, quickly pour in the prepared flavor juice, stir-fry evenly over high fire, pour in a little wet starch thicken (wrapped in diced chicken), sprinkle with100g peanuts, and turn it over again.

1. Q: How can I draw on chicken with a knife? Is there any specific method? What is its function?

Answer: Use the tip of a knife to lightly cut a few knives on the chicken (the knife distance is about one centimeter). Or gently pat it loose with the back of the knife. Its purpose is to relax the chicken leg meat and cut off tiny tendons to make it easy to taste.

2. Q: Do you see that many hotels still use ketchup in their production? Do you want to keep this?

A: The authentic way is definitely not to add ketchup. And the bean paste is bullshit. Some hotels are just for mass production, and they will add a little more color after frying. Homemade also put some according to your own taste. But don't put too much, the smell of ketchup will mask the overall taste of the dish.

1. Selection of main ingredients: kung pao chicken should choose chicken leg as the main ingredient, but many people like to use chicken breast. Of course, the color of fried chicken breast is better, but the taste is not as good as that of chicken leg, so the authentic way is to use chicken leg.

2. Selection of pepper and dried pepper: Sichuan red pepper must be used for pepper. I don't think this dish needs too spicy flavor, such as morning pepper or Erjing. It can be spicy but not dry after frying. Too spicy millet pepper must not be used.

3. Selection of auxiliary materials and heat when frying: The onion must be white, not too thick or too thin (the thumb is just right, because this dish needs the whole onion to be diced, not diced from the middle. That's easy to fry.

When frying, the ginger and garlic slices should be put earlier than the diced onion, and the ginger and garlic can only be fragrant when heated. You can stir-fry the chopped green onion a little. If you put it too early, the fragrance will evaporate too quickly, and it is easy to stir-fry the chopped green onion.

4. After the chicken is sized, it must be pickled first and then sized. And pay attention to the amount of starch, because we use frying, not lubricating oil, and there is a lot of starch, so frying is not easy to disperse. Put it down, the chicken is too old after being fried.

5. Choice of seasoning: The main seasoning here is vinegar. Authentic Sichuan Baoning vinegar is also needed, and now a treasure can also be bought. Baoning vinegar is sour and fragrant. It should be noted that when adding Baoning vinegar, the amount of soy sauce should be reduced to avoid the blackening of the finished product.

6. Be sure to moisten the pot: after the hot pot cools the oil and moistens the pot, the diced chicken will not stick to the pot when fried. Otherwise, you will fry all the chicken paste after sticking to the pot.

7. Time for frying: We are cooking in kung pao chicken instead of kung pao chicken, so the temperature should not be too high when frying, especially when pepper and dried pepper are just put in. It is easy to fry when the temperature is high.

8. It is necessary to adjust the juice: often many chefs start to add seasoning one by one after frying the diced chicken during the production, but the longer the diced chicken is in the pot, the older it tastes. In addition, the benefits of juice mixing can also ensure the same taste every time.

9. Placement time of peanuts: The finishing touch of kung pao chicken is the finished product: peanuts are not only crisp but also delicious. Peanuts must be put at the end if they want to keep crisp taste. Pour it in when you are out of the pot, turn it over and dip it in some soup.

10. Thickening: Finally, the raw materials must be wrapped with wet starch, and the juice should be collected over high fire. Otherwise, it is easy to make peanuts not brittle without juice.

Kung pao chicken's authentic practice is nothing more than mastering its making method and taste. In fact, it is not complicated to operate. As long as you mix your tastes, master your cooking and follow my operation procedures and tips, I believe you can also make authentic kung pao chicken at home.

As long as I can remember, kung pao chicken has always been my favorite dish when my parents and I went out to play. At that time, the Sichuan restaurant founded by 1959 was the first choice for Nanjing people to eat Sichuan food. It was a smash hit, and its kung pao chicken was also a must. However, after decades of operation, all kinds of Sichuan restaurants in Nanjing are all over the streets, and the business of Sichuan restaurants is not as good as before. Sometimes I can't find my old feelings when I click on kung pao chicken. At present, there are various frying methods in kung pao chicken, such as diced cucumber, diced green pepper and fried bean paste, but these are not the pure flavors in my memory, and I have never been interested in trying them until I saw Dr. Luo's food blog, which made me find the flavor here.