Kung Pao Chicken

One of the criteria for my son to go out for dinner is whether the restaurant has Gongbao chicken. In fact, it is not difficult to make delicious Gongbao chicken. Has passed the sons examination. The son said that the sauce had endless aftertaste. Maybe this is the charm of Sichuan cuisine complex taste! In addition to a little spicy, it is mainly slightly sour and sweet, sweet and sour, sour and sweet.

Food Material List

  • 1 Chicken breast A block
  • 2 Peanut meat 1 handles

Operational steps

  • 1 Cut chicken breast into dices and onion white into segments. Chicken is marinated with salt, cooking wine, raw meal and water. The chicken is salted and grasped by hand until the water and sauce are all caught in the diced chicken. (You can also add egg white, more tender)
  • 2 Mix soy sauce, cooking wine, sugar, rice vinegar, salt, flour and water (about 30 ml) into a juice and set aside.
  • 3 Oil in the pan, heat the fire to 60% heat, add pepper, pepper fragrance, then add chicken, stir-fry discoloration, add onion white, continue stir-frying, until fragrance.
  • 4 Pour in the seasoned sauce. Turn it over with a shovel. When the sauce is thick, add the fried peanuts.

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