Today to share with you a "Kung Pao chicken diced" home-cooked recipe, the tenderness of the chicken with the crispness of the peanuts, the entrance is smooth and tender and crispy, there are likes to learn it quickly.
Ingredients: Chicken thighs
Accessories: green onion, ginger, garlic, dried chili peppers, peppercorns, fried peanuts, eggs, starch
Seasoning: salt, chicken powder, cooking wine, dark soy sauce, bean paste, minced pepper sauce, sugar, rice vinegar, pepper oil
【Kung Pao Chicken Cubes】——Fresh and tender
1. Let's start preparing the ingredients
Prepare two chicken thighs, you can also use chicken breast instead, the bones inside the chicken legs are removed, the chicken meat is cut into small cubes of about 1 cm, the chicken skin does not need to be removed, the sandwich of the chicken skin contains chicken fat, and the taste will be more smooth and tender.
After cutting it, put it in clean water, grab and wash it several times to wash the blood on it, otherwise it will have a fishy smell, fish it out and squeeze out the water for later.
2. Marinate the diced chicken below
Put a spoonful of salt, a spoonful of chicken powder in the basin, pour a little cooking wine to fishy, add 3 grams of dark soy sauce, grasp the chicken with your hands to give the chicken a yard flavor, put in half an egg, continue to stir in one direction for a while, add eggs to make the meat more smooth and tender.
Then put in 10 grams of starch, so that the starch is evenly wrapped on the surface of the chicken to lock in moisture, and finally pour in a little vegetable oil to mix well, marinate for 10 minutes, vegetable oil can play a lubricating role, to prevent slippage when sticking.
3. Start preparing the excipients below
Prepare 100 grams of fried peanut rice.
Prepare a few green onions and cut into small pieces.
Prepare another slice of green onion and cut into chopped green onions.
Prepare a piece of ginger, pat flat and cut into small pieces.
Prepare a few garlic grains and equally pat flatten and chop into small pieces.
Put them all together, grab a handful of dried chili peppers, and set aside a pinch of peppercorns.
4. Slide the diced chicken underneath in oil
Burn oil in the pot, when the oil temperature is 40% hot, pour the diced chicken into the pot, gently push it away with a spoon, pour out the oil control oil on a low heat for 30 seconds, and the time of oil lubrication should not be too long, otherwise the chicken is not tender enough.
4. Start cooking below
Leave a little oil in the pot, put the shallots in and fry them, and after the aroma of the shallots is burst, pour them out and set aside.
Then burn the oil in the pot, put in the onion, ginger, garlic and other small ingredients together to stir-fry, after frying the aroma, add a spoonful of watercress sauce, a spoonful of minced pepper sauce, continue to stir-fry, fry out the aroma and red oil of the sauce, pour a little cooking wine to fishy, pour a little water from the side of the pot, add 10 grams of sugar, 1 gram of salt, 2 grams of soy sauce, 5 grams of rice vinegar, do not use aged vinegar, the aroma of aged vinegar is not enough.
Add a little more water starch, harvest the sauce into a viscous shape, add the diced chicken and green onion, turn on high heat and stir-fry quickly, let the sauce evenly wrap around the surface of the chicken, then pour in peanut rice, drizzle a little pepper oil, turn the pot well and then you can get out of the pot and plate.
Well, a crispy and smooth diced Kung Pao chicken is ready.