Kung Pao Chicken is a classic Chinese dish that is popular for its delicious taste, smooth texture, and unique seasoning pairing. Here is a detailed recipe for kung pao chicken for your reference.
Chicken breast: 500g, diced and set aside.
Dried chilies: to taste, choose the spiciness according to personal taste.
Sichuan pepper: to taste, for flavoring.
Green onion, ginger and garlic: Appropriate amount, mince and set aside.
Peanuts: Appropriate amount, soak in advance and set aside.
Green pepper: 1 piece, diced and set aside.
Carrots: 1 carrot, diced and set aside.
Cooking wine, light soy sauce, dark soy sauce, sugar, vinegar, salt, starch: to taste, to taste and thicken.
Put the diced chicken into a bowl, add an appropriate amount of cooking wine, light soy sauce, salt and starch, mix well, and marinate for 10 minutes.
3. Stir-fry Kung Pao chicken.
Heat and add an appropriate amount of cooking oil.
Add the marinated chicken and stir-fry over high heat until it changes color.
Add the chopped green onion, ginger, garlic and dried chili peppers, and continue to stir-fry until fragrant.
Add Sichuan peppercorns and stir-fry evenly.
Add the green peppers and diced carrots and stir-fry until raw.
Add the pre-soaked peanuts and stir-fry evenly.
Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, sugar and vinegar, stir-fry evenly, so that the seasoning fully penetrates into the ingredients.
Finally, add an appropriate amount of water starch to thicken the juice and make the kung pao chicken thicker.
Place the fried Kung Pao chicken on a plate, sprinkle with chopped green onions as a garnish and serve.
5. Tips.
When marinating the diced chicken, adding the right amount of starch can make the diced chicken more tender.
In the process of stir-frying, it is important to master the heat to ensure that the chicken is cooked thoroughly and does not age.
The ratio of seasoning can be adjusted according to personal taste, but care should be taken to keep it moderately sweet and sour and spicy.
During the stir-frying process, you can add some water in an appropriate amount to make the kung pao chicken more flavorful.
When thickening and collecting the juice, pay attention to the control of the heat to avoid the soup being too dry or too thin and affecting the taste.
Pay attention to hygiene during the production process to avoid contaminating the ingredients and affecting the taste and health.
When eating, you can add some chili pepper or Sichuan pepper according to your personal taste, increase the spiciness and numbness of the dish, and increase the layering of the taste.
During the production process, the amount of seasoning can be adjusted according to personal taste to achieve your favorite taste.
During the production process, some other vegetables or ingredients can be added, such as fungus, shiitake mushrooms, etc., to increase the taste and nutritional value of Kung Pao Chicken.
During the production process, the amount of seasoning can be adjusted according to personal taste to achieve your favorite sweetness and sourness.