Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

First, the production of raw materials

Ingredients: chicken

Breast meat (225g), peanuts (50g).

Accessories: onion (45g) and ginger (10g).

Seasoning: dried pepper (8g), pepper (1 .5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g) and white sugar (1g).

Second, the production steps

1, pat the chicken breast with the back of a knife, cut it into cubes, add one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and one teaspoon of starch for pickling 10 minute, and then mix well with water starch.

2. Wash and cut the green onions, wash the dried peppers, cut off both ends to remove the pepper seeds, and dice the cucumbers.

3. Add soy sauce, balsamic vinegar, salt, ginger juice, white sugar and cooking wine into a small bowl and mix them evenly to make seasoning juice.

4. Leave the bottom oil in the pot. After heating, add the pepper and dried pepper, stir-fry with a small fire to make the fragrance, and then add the green onion.

5. Add diced chicken, add 1 tbsp cooking wine, stir-fry the diced chicken to change color, and then pour in water starch.

6. Finally, add the juice, add the cooked peanuts, stir fry evenly, and thicken with water starch.

Tips:

Brew peanuts with boiling water, peel off the skin, put peanuts in a cold pot with cold oil (not easy to fry), fry them in medium heat until they are light brown, and then put them in a large plate for heat dissipation.