alright, do not piffle any more.

Today, Ah Fei is going to make this Kung Pao Chicken dish. I can’t say it’s authentic, but the tenderness of the chicken combined with the crispiness of the peanuts makes it smooth and fragrant in the mouth. It’s pretty good to eat with rice.

If you like it, you can try it.

The first step of Kung Pao Chicken: Prepare the ingredients to make Kung Pao Chicken. We choose chicken leg meat, which is commonly known as the live meat of chicken and is relatively tender when eaten.

Of course, chicken breast can be used instead.

Take two chicken legs and remove the bones from the chicken legs.

This step is more time-consuming, but it’s worth the extra time for the delicious food.

After removing the chicken leg meat, cut it into small cubes of about 1 cm. There is no need to remove the chicken skin.

Because the chicken skin contains chicken fat, the taste will be smoother and more tender.

After cutting the meat, put it into clean water, wash it several times to clean the blood on it, then take it out, squeeze out the water and set aside.

Step 2: After marinating the chicken, we starch the diced chicken.

Put a spoonful of salt and a spoonful of chicken powder into the basin, pour a little cooking wine to remove the fishy smell, add 3 grams of dark soy sauce to enhance the color, and mix it with your hands to add flavor to the chicken.

Add half an egg (adding eggs will make the meat more tender), and continue stirring in one direction for a while.

Add 10 grams of starch and let the starch evenly coat the surface of the chicken to lock in the moisture.

Finally, pour in a little vegetable oil, mix well, and marinate for 10 minutes.

Adding vegetable oil can provide lubrication and prevent the oil from sticking.