Home-cooked Kung Pao Chicken
How to make Kung Pao Chicken? First ingredients: chicken, cucumber, pepper, a little dried chili, starch, cooking oil, bean paste, salt, chicken essence, soy sauce, pepper powder.
Method: Dice chicken, add starch, mix well and set aside, cut cucumber and pepper into cubes and set aside. Turn on the heat and add cooking oil. When the oil is hot, add pepper powder and dried chili peppers, then add the chicken to the pot and stir-fry. When the chicken changes color, add a small spoonful of bean paste and stir-fry. Put the cucumber and pepper into the pot and stir-fry, add soy sauce, chicken essence, salt and other condiments, stir-fry for a few times and it is ready to serve.
Improved version of Kung Pao Chicken
Ingredients: 150 grams of chicken legs, 50 grams of peanuts, 20 grams of carrots, 10 grams each of green and red peppers, 10 grams of Sichuan peppercorns, dried red peppers 10 grams, 20 grams of white sugar, 15 grams of clear vinegar, 15 grams of soy sauce, oyster sauce, Pixian bean paste, cooking wine, refined salt, water starch, 50 grams of onion, ginger and garlic.
Method: Rinse one chicken leg, tear off the skin, remove the chicken leg bones, remove as much fat as possible, and cut the removed chicken leg meat into slightly larger cubes. Use a little refined salt, cooking wine, water starch slurry, add a little olive oil, mix well and set aside. Fry the peanuts in the microwave and set aside. For details on frying peanuts in a microwave oven, see How to quickly fry peanuts without turning on the heat for 5 minutes. Cut the onions, ginger, and garlic into mince and set aside. Cut the carrots, green peppers, and red peppers into dices. Heat oil in a pot, add Sichuan peppercorns and fry over low heat until fragrant. Add dry red pepper and fry until deep red. Take out both Sichuan peppercorns and dry red pepper and discard. Do this quickly. You can adjust the heat to Minimum. Add the minced ginger and garlic and sauté over high heat until fragrant. Place the diced chicken in the pot and spread it out. When it changes color, add a little Pixian bean paste and stir-fry until the red oil appears. Add the carrots and stir-fry for a while, then add the juice mixed with sugar, clear vinegar, soy sauce, cooking wine, oyster sauce and water starch. Add the peanuts and stir-fry evenly. Add the diced green and red peppers and stir-fry evenly. Sprinkle in the chopped green onion. Stir well and serve. This is a more homemade version of Kung Pao Chicken!
Authentic version of Kung Pao Chicken
Ingredients: a small piece of chicken breast, half a carrot, half a cucumber, a handful of peanuts, an appropriate amount of green onion, ginger and garlic, an appropriate amount of dried pepper and pepper , cooking wine, light soy sauce, salt, vinegar and sugar, oyster sauce, Pixian bean paste, and a small amount of starch.
Method: Dice chicken breast, carrots, and cucumbers and set aside. Blanch peanuts until the surface becomes wrinkled. Let cool and then peel and set aside. Cut a small piece of green onion, a clove of garlic, and two slices of ginger; add a little salt, cooking wine, and appropriate amount of starch to the chicken breast and marinate it for about an hour. It doesn't matter if the time is shorter. Add 1 spoon of light soy sauce, 2 spoons of cooking wine, half a spoon of sugar, half a spoon of vinegar, and half a spoon of oyster sauce. Mix well and set aside. Add oil to the pot, add dried peanuts, fry until cooked and serve. Be sure to use low heat to prevent Deep fried. Add the marinated chicken to the pot and stir-fry until all the chicken turns white. Take it out. Add a little oil to the pot, add peppercorns and dry red pepper over low heat, stir-fry until fragrant, take out, add onion, ginger and garlic and stir-fry. If the bean paste is fragrant, add a spoonful of bean paste. If the bean paste is dry, add a little less water until the red oil is fried; add the carrots and stir-fry for a minute, add the cucumber, stir-fry a few times, add the chicken, and pour After mixing the prepared sauce, stir-fry evenly and then pour in the peanuts. After a few more stirs, the fragrant Kung Pao Chicken will be out of the pan.
Main Features
The characteristics of Kung Pao Chicken are spicy and sweet, sweet and spicy, the tenderness of the chicken combined with the crispy peanuts, spicy and crispy in the mouth, red and Not spicy, spicy but not strong, and the meat is smooth and crispy.
After entering the mouth of Kung Pao Chicken, the tip of the tongue first feels slightly numb and slightly spicy, and then the taste buds are hit by a sweetness. When chewing, there will be a slight feeling of numbness, spicy, sour, and The sweetly wrapped chicken, scallions and peanuts make you want to stop eating.
Kung Pao Chicken is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins and carbohydrates. It has the effects of warming and replenishing qi, nourishing the five internal organs, strengthening the spleen and stomach, and strengthening the bones and muscles. Eating it can nourish the body, increase appetite, promote human health, and enhance the body's resistance.