Chicken breast (or boneless chicken leg) Pixian bean paste, water starch, sugar, dried Chili pepper cooking wine, soy sauce, scallion, peanuts and lettuce (you can add this to authentic kung pao chicken, but you can choose other ones yourself).

Steps of Sichuan Authentic kung pao chicken

Step 1

Dice chicken breast, diced lettuce (carrots and other ingredients with little moisture can be used instead), cut pepper and chopped green onion.

Step 2

Sprinkle salt evenly on lettuce for later use (this is to make lettuce taste and keep crisp). Pour cooking wine, soy sauce and water starch (sweet potato starch is the best) into chicken, and add a little sugar to taste, and adjust the humidity, not too dry or too thin. Pickling 1 min.

Step 3

Fried peanuts while marinating chicken. Peanuts are put into the pot with cold oil, and stir-fry constantly with small fire; Note that when the "yi yi" sound in the pot decreases, take the peanuts out of the pot and don't fry them for a long time.

Step 4

Pour the oil into the pot, and the oil should be a little more. When the oil temperature is 80% hot, leave the pot away from the fire, put the chicken in and quickly scatter it, get angry, stir fry over the fire until the chicken just changes color, (pay attention to the oil! It is also crucial that when the chicken is slippery, the oil temperature in the pot should not be too high, and it should be kept away from the fire until the chicken is scattered. This is the key to stir-frying chicken. Leave a proper amount of oil in the pot, pour in the chicken, dried Chili and pepper, stir fry, and add a proper amount of bean paste to stir fry (note that the chicken should not be fried for too long, but quickly). You can smell Sichuan food now (≧? ≦）

Step 5

Stir-fry diced lettuce (don't stir-fry for too long, keep it crisp), add peanuts and stir-fry scallion evenly.

Step 6

Thicken Appropriate amount of soy sauce (not too much, just have color), water starch and sugar to taste. Thicken, make sure that every ingredient is covered with thin thickening. The step of mixing sauce can be prepared in advance ~