Kung Pao chicken is mainly based on chicken breast meat as the main ingredient, through the cooking of the high-heat slippery pot, so that the chicken in a short period of time quickly from raw to cooked, and timely out of the pot, can maximize the preservation of the tender taste of chicken.
At the same time, this dish also involves some ingredients, such as how is the crispy peanut rice fried? Then click on the video at the end of the article to see the exclusive skills that Mama Hu taught you!
— Step —
After opening the chicken breast slices, pat it loosely, flower the knife on top, and cut into cubes.
Marinate the diced chicken, a little salt, cooking wine, soy sauce, and finally put the water starch and grasp well.
Mix the sauce below. Half a spoonful of soy sauce, two spoonfuls of cooking wine, vinegar, sugar, some salt and MSG, then add small ingredients such as green onion, ginger slices, garlic slices, and finally add water starch.
Stir-frying is done with peppercorns and dried chili peppers, then green onions and diced chicken, and finally peanuts.