Kung Pao Chicken is a dish that many people like to eat. It goes well with wine and rice. It is very popular. Many people like this dish, but they are not very good at making it. One time, the Kung Pao Chicken I had in a hotel in Sichuan was very delicious, so I wanted to try making it myself. I also specifically asked a chef who has been working as a chef for 30 years for advice. Today I will tell you about the technique of this dish. How to make delicious Kung Pao Chicken? Let’s take a look at it for friends who don’t know how to make Kung Pao Chicken.

Kung Pao Chicken

Preparation materials:

Half a pound of chicken breast, some green onions, ginger, garlic, 3 taels of peanuts, 1 tablespoon of white sugar, Sichuan peppercorns , edible salt, soy sauce, water, starch, edible oil, cooking wine, chili.

Method:

Step one: Wash the chicken breasts, cut into square dices, add soy sauce and marinate for about 15 minutes.

Step 2: Wash the green onions and cut them into sections, cut the ginger into minced pieces, cut the garlic into minced pieces, and cut the peppers into small pieces.

Step 3: Process the peanut skins (soak the peanuts for a while so that the skins and meat can be separated, then wash the peanut skins)

Step 4: Thicken the juice (In a small bowl, add a little starch, a little soy sauce, an appropriate amount of salt, a small amount of white sugar, an appropriate amount of cooking wine, mix evenly, and set aside)

Step 5: Fry the peanuts (put in the oil when it is 30% hot) Peanuts should be fried over low heat so that the peanuts are easy to cook and fried until slightly yellow, because the sauce needs to be adjusted later and the darker color will affect the appearance)

Step 6: Fried Chicken Ding (Pour oil into the pot, when the oil is hot, add Sichuan peppercorns and dried chili peppers, stir-fry the oil until fragrant, then add minced garlic, onion and ginger, stir-fry for a while, add diced chicken, finally pour the prepared juice, add peanuts , stir-fry for a few minutes and it is ready to serve.)

Tips: 1. The diced chicken we make should be smaller in size so that it is easier to taste. 2. It’s also important to adjust the sauce. Don’t put too much soy sauce. If you can’t adjust the sauce yourself, you can use oyster sauce instead.

Such a delicious Kung Pao Chicken is ready. It looks very convenient. As long as you have the ingredients and master these two techniques, you can make sweet and delicious Kung Pao Chicken with a great taste. Very authentic. Sometimes a change of taste is like a change of mood. Come on, cook your own meal every day, and it will taste the same.