Today I will teach you how to make a simple, sweet and sour home version of Kung Pao Chicken that goes well with rice in just 20 minutes. Every time I make this dish, it is sold out as soon as it is served on the table. Chicken is a must-eat during the Spring Festival, which means
In the new year, everything will be auspicious and go well.
Kung Pao Chicken Ingredients: Chicken breast: 1 cucumber: 1 carrot: 1 green onion: appropriate amount of diced ginger; appropriate amount of diced garlic: appropriate amount of dried chili: appropriate amount of salt: 1 spoon of pepper: appropriate amount of cooking wine: 1 spoon of raw starch: appropriate amount
Cooking wine: 1 spoon dark soy sauce: 1 egg white: 1 cooking oil: appropriate amount of cooked peanuts: appropriate amount of kung pao chicken sauce: light soy sauce: half spoon of dark soy sauce: half spoon of mature vinegar: one and a half spoons of sugar: 4 spoons of water
: Appropriate amount of cornstarch: Appropriate amount of cooking wine: 1 spoon Method: 1: Take 1 piece of chicken breast bought from the supermarket and cut it into thin slices with a blade, then cut into long strips and then cut into small dices for later use.
2: Pour 1 spoon of edible salt, 1 spoon of cooking wine, appropriate amount of cooking oil, a little dark soy sauce, and 1 egg white into the cut chicken breast. Grasp the chicken breast with your hands until it is firm, then pour in an appropriate amount of cornstarch and mix well with your hands. Set aside.
3: Wash the purchased carrots and cucumbers and cut them into small dices with a knife for later use.
4: Prepare an appropriate amount of green onions, peel off the skin, clean them, and cut them into segments with a knife.
5: Prepare 3 cloves of garlic, peel off the skin, clean it, and cut into dices with a knife.
6: Prepare an appropriate amount of ginger and dried chili peppers, wash them separately and cut them into diced ginger and dried chili peppers with a knife for later use.
7: Pour an appropriate amount of water into the bowl, add half a spoon of light soy sauce, half a spoon of dark soy sauce, one and a half spoons of mature vinegar, 4 spoons of sugar, cornstarch, and an appropriate amount of 1 spoon of cooking wine, stir well and set aside.
8: Put an appropriate amount of oil into the pot, pour in an appropriate amount of peanuts, fry over low heat until the peanuts are cooked without making any sound, turn off the heat and set aside.
9: Take another pot, put more cooking oil in the pot than usual for cooking, heat it to 30% heat, then add the prepared chicken breast and fry until it changes color.
10: Pour in the diced cucumbers and carrots, stir-fry quickly for 10 seconds, turn off the heat and serve.
11: Leave the bottom oil in the pot, add diced ginger and garlic until fragrant, then add chopped dried chili peppers and an appropriate amount of Sichuan peppercorns until fragrant.
12: Add the chopped green onions until fragrant, then add the fried chicken breasts, diced carrots, and diced cucumbers and stir-fry evenly.
13: Pour in the prepared sauce, turn to high heat to reduce the soup, then pour in the designated oil (cooked oil) and stir-fry evenly, then add the fried peanuts, stir-fry evenly, turn off the heat and serve.
Tips: 1: If you dislike fried peanuts, you can buy ready-made cooked peanuts instead.
2: If you need cold oil for frying peanuts, put the peanuts into the pot, fry over low heat until there is no sound from the peanuts, turn off the heat and serve out.
3: I didn’t peel the cucumber. To make it look better, you can peel the cucumber with a paring knife and then dice it.