Kung pao chicken is delicious this way

Kung Pao Chicken

Ingredients: 1 boneless chicken leg

6 dried red peppers

About 20 Sichuan pepper

1 section of scallion, 2 slices of ginger, 2 cloves of garlic, 1 small handful of fried peanuts

Seasonings: 2 TSP 10g sugar, 2 TSP 10ml rice vinegar, 1 TSP 5ml rice wine, 1 TSP 5ml light soy sauce, 2 TSP 10ml water,

Dry starch 1 TSP 5g, salt 1/2 TSP 3g, chili oil 1 TSP 5ml

1. Bone-remove the chicken leg (bone-removing method), remove the skin and wash the chicken, pat the chicken with the back of a knife, cut the chicken into 1.5cm cubes, slice the ginger and garlic, and cut the white onion into small rings.

2, chicken diced add a little rice wine (outside the amount), a little salt (outside the amount), repeatedly grasp the sticky hand, then put in dry starch (1 g) grasp well.

3, the sugar, rice vinegar, cooking wine, dark soy sauce, water, salt into the container mix, add ginger garlic slices, onion into juice.

4. Heat the wok and pour the oil into it. When the oil temperature becomes hot, add the pickled chicken and stir-fry until the chicken turns white.

5, a little oil left in the pot, put the pepper, dry pepper, fry with small and medium fire fragrant, the sauce soaked in the onion, ginger and garlic out, into the pot and fry for 10 seconds, then pour the chicken back into the pot, fry with a high fire for 30 seconds, pour the sauce, the color becomes oil bright, add chili oil, and finally put peanuts.

Food Tips

1. The leg meat is more tender than the breast meat. In addition, patting the chicken with a knife and gently mincing it a few times will tenderize the chicken. Be careful not to chop the chicken too hard with the knife blade to prevent it from going straight into puree. The skin can be removed or kept as desired.

2, the ratio of sugar and vinegar is 1:1, vinegar, to use rice vinegar.

3. Onion, ginger and garlic soaked in the sauce will make the flavor of the sauce stronger.

4, chicken into the pan, do not immediately turn, such as chicken almost set after stir-fry, it is not easy to stick to the pan.

5, put pepper first, then put dry pepper, don't mistake the order oh.

6, the peanuts should be put last, otherwise it will not be crisp.

Method of frying peanuts: 1) pour oil into the pot, heat to 4 into the medium fire into small fire, put the peanuts (do not bring water) in, with a stainless steel shovel slowly push the peanuts in the oil, then will issue a very stuffy sound, that is, the peanuts are not cooked. 2) continue to fry with a small fire, push with a stainless steel spoon, until you see the peanuts change color, and the spoon makes a clear sound when it hits the peanuts, then fish them out with a sieve, evenly spread them out on the container, sprinkle salt, spray a layer of white wine, and put them in a ventilated place to cool naturally.

Fried peanuts for diced chicken must be thoroughly cooled. Otherwise, if they are hot, they will skin quickly and not taste good.