Not much to say, let's first introduce the ingredients and condiments that kung pao chicken needs to prepare. First of all, when it comes to ingredients, a delicious kung pao chicken naturally needs high-quality chicken breast. For ordinary home cooking, we need about 200 grams of chicken breast here, and then we need to cut the chicken breast into diced chicken and put it in a bowl for later use. 50 grams of peanuts need to be prepared here.
Next, the condiments we need today are: seeded dried Chili peppers and cut into 2-3cm sections (as a Sichuan dish, the dried Chili peppers here are best selected from Erjing Strips in Sichuan, and if friends in other places can't buy Erjing Strips, they can also be replaced by local dried Chili peppers), pepper, cooking wine, vinegar, sugar, monosodium glutamate, cooking oil, starch, onion (take its stems and cut into small sections for later use), ginger and garlic (ginger and garlic). These condiments introduced by Xiao Bian today are believed to be available in your friends' homes, so you don't need to make extra preparations. You just need to prepare chicken breast and peanuts to make this kung pao chicken.
When we have all these ingredients and condiments ready, we need to marinate the diced chicken first, add cooking wine and soy sauce to the diced chicken in the bowl, and then thicken the diced chicken with water starch for later use. Then, you need to take a bowl and mix the flavor juice. First, add two spoonfuls of white sugar, a little monosodium glutamate, ginger and garlic slices, onion segments, one spoonful of cooking wine, two spoonfuls of vinegar, water starch and two spoonfuls of soy sauce to the bowl and stir evenly for later use.
Next, we will start cooking our kung pao chicken today. We will add a proper amount of cooking oil to the pot. When the oil temperature reaches three layers, we will first pour the peanuts into the pot. When the peanuts change color slightly, we will take them out of the pot for later use. Then, when the oil temperature reaches three layers of heat, put in the dried peppers of Erjing, put in the pepper when the dried peppers slightly change color, put in the diced chicken, and after the diced chicken is fried, put the onion, ginger and garlic in our prepared flavor juice into the pot, stir well, and then add the remaining flavor juice. After stir-frying, the meat quality is almost the same. Add peanuts before taking out of the pot, so as to keep the crispness of peanuts. Ok, so we have done this kung pao chicken.
Oh, no. It seems that there is no mention of adding salt in the whole course, right? Yes, all the friends are not mistaken. Today, this kung pao chicken is indeed without salt. Why? Because soy sauce is added when the diced chicken is cured, and soy sauce is also added when the flavor juice is mixed, the soy sauce added twice is enough to ensure the salty taste of our dish, and it can also add color to this dish, so there is no need to add salt. If salt is added again, this kung pao chicken dish may become salty. Dear friends, remember, if you do it this way, remember never to add salt.
For such a classic kung pao chicken, we think we need to pay attention to the following three points in the whole process. The first is the ratio of main ingredients and auxiliary materials. In Sichuan cuisine, we pay attention to diced diced food, sliced food and shredded food. The main ingredients are more than the auxiliary materials, and the shape is bigger. For example, today's kung pao chicken, the main ingredient is diced chicken, about 200 grams, 1-2 cm square diced meat, while the auxiliary materials. The second is that when curing diced chicken and sauce, we choose to add soy sauce, because adding soy sauce can not only ensure our salty taste, but also add color to our dish, so we don't want to add salt. The third is that peanuts must be added before the diced chicken is taken out of the pot, so as to keep the crispness of peanuts longer. Pay attention to the above three points, so that the diced chicken is tender, spicy, salty, sweet and sour. Ok, have you learned this introduction, dear friends?