How to make Kung Pao Chicken
Prepare two chicken legs.
Cut the chicken legs down the middle.
Shun the bone to cut out the chicken meat.
At the final connection, grasp the bone with one hand and the leg meat with the other, applying a little pressure to separate the meat from the bone.
Dice the chicken thighs for later.
Put in half a teaspoon of salt, as shown in the picture.
Add a spoonful of starch in order to make the chicken thighs more tender.
Finally, add a little pepper and a few drops of dark soy sauce and leave to marinate for 15 minutes.
Here are all the ingredients for the marinade. Add 1 small handful of pepper, 1 handful of dried chillies cut into sections, 3 slices of ginger chopped, 2 green onions cut into sections and 3 cloves of garlic crushed.
Peanuts with a low heat slowly all the way to stir-fry until golden. If the fire is not good, you can use the rice cooker, the peanuts into the rice cooker press the cook button, every 2 minutes stir-fry. About 20 minutes will be enough.
Once the peanuts are fried, let them cool for a while so you can easily remove some skin. Depending on your preference, you can do without.
Sauce: In a bowl, mix 3 tablespoons of wine, 2 tablespoons of soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of vinegar, 1 tablespoon of starch, and half a tablespoon of sugar.
Heat 350g of cold oil in a pan.
Pour in the chicken and cook until golden brown, about 3 minutes.
Remove the chicken thighs and set aside.
Again, heat the oil in a cold pan. Heat the oil to 70% hot, add a spoonful of bean paste, stir fry for fragrance, then add a spoonful of all the ingredients except the onion.
Add the chicken thighs and stir-fry for 30 seconds.
Pour in the sauce, stir-fry for about 20 seconds, and finally add the peanuts and green onions, stir-fry for 10 seconds to finish.
It’s done! Out of the pot!!!!
If you don’t know how to pick chicken thigh meat, you can also buy chicken breast instead. The same way.