Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

Production steps:

Step 1: dice chicken leg into 1cm cubes, add salt (1 / 2), stir cooking wine and dry starch, marinate for 5 minutes.

Step 2: put garlic, scallion and ginger into a bowl, add salt (1 / 2 teaspoon), sugar, rice vinegar, soy sauce, water, and starch to make the sauce.

Step 3: heat the pan, add oil, and then add a little sesame oil. When the oil is cold, add Chinese prickly ash. When the color of Chinese prickly ash is a little darker, add dry pepper and saute until fragrant. Add diced chicken and stir fry it until it changes color. Then add green and red pepper and stir fry for 10 seconds. Pour in the sauce and stir fry for 1 minute. Then pour in the fried peanuts.

Materials required:

Chicken leg: moderate

Green pepper: right amount

Red pepper: right amount

Fried peanuts: right amount

Onion: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Salt: 1 tsp (5g)

Cooking wine: 1 / 2 tsp (3G)

Dry starch: 2 tsp (10 g)

Rice vinegar: small amount

Soy sauce: 1 tbsp (15ml)

Sugar: 2 tsp (10 g)

Water: 2 tbsp (30ml)

Starch: 2 tbsp (30ml)

Note: This is a dish that needs to be fried quickly, so you need to adjust the juice in advance. Otherwise, the seasoning will be added to the pot, and the taste of diced chicken will be hard after prolonging the time

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Gong Bao Ji Ding