Kung Pao Chicken
Gongbao diced chicken, a traditional Sichuan dish, is generally believed to have been created by dingbaozhen, the governor of Sichuan in the Qing Dynasty. It is fried with diced chicken, dried pepper and peanuts. Because of its fresh and spicy taste, the freshness of chicken and the crispness of peanuts are widely welcomed by the public. Especially in western countries such as Britain and the United States, kung pao chicken has become a synonym for Chinese food. The situation is similar to that of spaghetti in Italian food.Peanuts must be put into the pot before cooking to avoid long-time frying in the pot, which will affect the crispness of peanuts.
Step 1 . Prepare materials.
Step 2 . Spread the chicken on the chopping board, pat it loose with the back of the knife, and then gently cut the chicken with a cross knife.
Step 3 . Cut the chicken into 2cm diced meat, put it into a bowl, add 1 tablespoon of soy sauce, 1 tablespoon of starch, 1 tablespoon of oil, and mix well.
Step 4 . Cut the dry red pepper into 2cm sections, remove the seeds, cut the onion into 1cm sections, peel the ginger and garlic, wash and slice.
Step 5 . Mix all the spices into a sauce for later use.
Step 6 . Add a little oil to the pot, heat it to 40% high, then add the marinated chicken, stir fry it quickly, and remove the meat immediately when it starts to turn white.
Step 7 . Add the base oil in the pot again and heat it to 50%. Add the Chinese prickly ash and fry it until fragrant, then remove it and do not use it.
Step 8 . Add dried chilli, garlic peel, scallions and ginger slices to stir fry until fragrant.
Step 9 . Pour in the chicken.
Step 10 . Stir the sauce well and pour it into the pan in circles immediately. Stir it quickly and evenly.
Step 11 . When you see the chicken colored, sprinkle the fried peanuts, mix well, and then immediately out of the pot.
Step 12 . Fragrant!
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