Kung Pao Chicken

Overview

The classic dishes are so delicious. The Sichuan cuisine recipe allows you to have delicious food at home. Don’t worry if you don’t know how to cook. Follow Oppa’s footsteps and teach you how to make classics step by step.

Tags

• hot dishes
• chicken thigh
• cucumber
• dried chili pepper
• egg yolk
• garlic
• msg
• old mature vinegar
• onions
• peanuts
• shaoxing wine
• starch
• very fresh soy sauce
• zanthoxylum bungeanum
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 The chicken thigh meat used by Oppa has the skin removed for health reasons (leaving the skin on will make it more delicious)

   

2. 2 Ah... ta... separate the tendons and wrong bones and remove the bones, so the underlying tendons are not needed. Affects taste

   

3. 3 Cut into cubes and smash (it tastes good). Add a little bit of MSG, salt, pepper, mature vinegar, and Shaoxing wine and marinate

   

4. 4 Boil peanuts for ten minutes, soak in water, peel, and fry

   

5. 5 Diced carrots

   

6. 6 Dice cucumber

   

7. 7 Material

   

8. 8 Add a pure egg yolk to the marinated diced chicken, add a little flour and mix well

   

9. 9 Fry for 80% heat for a while, then take it out and fry it for 90% heat again.

   

10. 10 Leave a little oil in the pot and sauté the dried ginger, add Sichuan peppercorns and chilies. Onion and garlic

    

11. 11 Add the diced carrots and fry for a while, then add the diced cucumbers. Add mature vinegar and seasoning. Chicken cubes

    

12. 12 Stir fry and blend with a little water starch

    

13. 13 Put it on a plate and sprinkle with fried peanuts (don’t fry it in the pan to ensure that the peanuts are crispy when eaten) and some green onion