Hey, dear appetite kings, I've heard that you're obsessed with that spicy and fragrant Sichuan dish Kung Pao Chicken, right? That's right, it's not one of the masterpieces of our Sichuan cuisine! Take a bite, spicy with numbness, and fragrant in the hemp, which makes people can't help but eat non-stop. So, I'll show you how to make this Kung Pao Chicken even more delicious!
First of all, you have to have these things:
300 grams of chicken breast, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, 1 green onion, appropriate amount of ginger, appropriate amount of garlic cloves, cooking wine, light soy sauce, dark soy sauce, salt, sugar, aged vinegar, chicken essence, starch, peanut oil.
Let's get started
Wash the chicken breast first, then cut it into pieces about an inch in size, and marinate it for 10 minutes with cooking wine, light soy sauce, and starch.
Next, cut the dried chili peppers into small sections, cut the green onions into long strips, chop the ginger slices and garlic cloves, and set aside for later use.
Put some peanut oil in the pot to preheat, wait for the oil to heat up, throw some peppercorns and dried chili peppers into it, and slowly fry it over low heat until the fragrance is overflowing.
Then pour the marinated chicken into the pot, put it on high heat and put it on the side to change color.
There is still some oil left in the pot, throw the green onions, ginger slices, and garlic cloves in and fry until fragrant.
Then pour the fried chicken into the pot, add an appropriate amount of salt, sugar, chicken essence, and aged vinegar to taste, and stir-fry to coat the chicken with flavor.
Finally, put the dishes on a plate and order some peanut oil before leaving, so that it looks more beautiful and tastes delicious.
This dish is truly a classic of Sichuan cuisine, spicy and fragrant, the chicken is tender and juicy, and the aroma of dried chili peppers and Sichuan peppercorns makes your mouth water. If you want to make delicious kung pao chicken, the key is to grasp the ratio of heat and seasoning. This dish is very suitable for both eating at home and treating, and it is definitely a big treasure on the table!
Here are a few more tips for you
1.Don't forget to marinate the chicken in advance, if you mix it with cooking wine, light soy sauce, and starch, not only can you get rid of the fishy smell, but the meat will also be more flavorful.
2.When stir-frying, you should pay attention to the heat, not only to ensure that the meat is cooked thoroughly, but also not to fry paste.
3.When drying chili peppers and peppercorns, fry them slowly over low heat to make them more fragrant.
4.The amount of seasoning should not be too much and not too little, just be appropriate, otherwise the taste will not be right.
5.Sprinkle peanut oil on top of the chicken before serving, and the dish will be shiny and look more appealing.
Well, by now you should have learned how to make an authentic Sichuan stunt - Kung Pao Chicken! Ever think it's super easy? Get your hands on it and let your family and friends enjoy this delicious meal together! Remember to take a photo to show off when you're done, and everyone will like, share and leave a message for your cooking skills! Come on, we look forward to seeing the fruits of your labor!