Seasoning: 0.5 tbsp cooking wine, 0.5 tbsp light soy sauce, a little salt, a little egg white, a little starch, sesame oil 1/3 tbsp, bowl juice material: 7 ~ 1 6, 1 tbsp aged vinegar, 1 tbsp white sugar, 0//2 tbsp oyster sauce/kloc-0, 1 tbsp cooking wine and chives.
Steps:
1, chicken breast to fascia and cut into small pieces.
2. Marinate with marinated chicken material for about 30 minutes.
3. Dice cucumbers and carrots, cut small red peppers and remove seeds to prepare pepper, and chop Pixian bean paste for later use.
4. Prepare a bowl of juice and mix well.
5, add less oil to the pot, stir-fry the peanuts with low fire, and peel them for use after cooling. Of course, lazy people can also leave them peeled.
6. Heat up another pot with less oil. Add the marinated chicken and stir-fry it quickly (about ten seconds). Take the chicken out and put it on a plate for later use. The bottom oil remains in the pot.
7. Heat the oil at the bottom of the pot slightly, add pepper and small red pepper to saute, add chopped Pixian bean paste to stir-fry red oil, add diced cucumber and diced carrot, and stir-fry quickly.
8. Stir-fry the stir-fried diced chicken for a while, pour a bowl of juice along the edge of the pot and stir it evenly. Finally, add the fried peanuts and stir it evenly.
9. Mix well.
Extended data:
Flavor characteristics-
Kung pao chicken is characterized by its spicy taste, sweet taste and spicy taste. The freshness of chicken matches the crispness of peanuts. It is spicy and crisp in the mouth, red but not spicy, spicy but not fierce, and the meat is smooth and crisp.
After kung pao chicken's entrance, the tip of the tongue first feels slightly numb and slightly spicy, and then it hits the taste buds with a sweet taste. When chewing, there will be some feeling of "making calculations". The diced chicken, onion and peanuts wrapped in hemp, spicy, sour and sweet make people want to stop? .
Kung pao chicken in Sichuan cuisine uses chicken breast meat. Because chicken breast meat is not easy to taste, fried chicken is easy to be tender and slippery. Before sizing, you need to beat the chicken with the back of a knife several times, or put a protein in it, so the chicken will be more tender and slippery. Crispy peanuts and dried chili festival must be used in kung pao chicken raw materials of Sichuan cuisine, and the flavor must be spicy litchi flavor. The Chili festival is fried and fragrant, highlighting the spicy taste.
References:
Baidu Encyclopedia-kung pao chicken