The dish is not difficult, and in the process you can learn how to handle peanuts, the ratio of sweet and sour soup sauce.
It’s perfect for everyday cooking.
For those who are too lazy to fry chili oil, you can use Godmother’s chili oil
Peanuts and rice
Dried chillies, peppers, onions, ginger and garlic
Soy sauce, aged vinegar, wine, sugar, dry starch, chili oil.
How to Make Super Delicious Kung Pao Chicken with Zero Mistakes
Prepare the ingredients: cut the chicken breast into 1cm dice, peanuts peeled and fried, dried chili peppers cut into segments, onion, ginger and garlic cut into foam, carrots diced, green and red chili peppers diced.
Why use chicken breast】In fact, chicken thigh meat is also okay, but chicken thigh meat has tendons, not as tender as chicken breast meat, so it is best to use chicken breast meat!
[Peanuts Peeled Easy] See the last tip.
Glaze the chicken cubes with 1 g salt, 0.5-1 tbsp wine and half a tbsp potato starch.
Spoon Description】The half spoon here is the size of a spoon for eating.
(1) The technique of grasping is to imagine your hand as a chopstick, stirring clockwise or counterclockwise in one direction, not in a messy way. If you scratch the chicken, it will fall apart and will not have enough flavor. After a few moments of stirring, the chicken pieces will feel like they are stuck together. The protective film protects the chicken from oxidation and loss of moisture, keeping the meat tender.
Seasoning: 1 teaspoon light soy sauce, 3 teaspoons sugar, 3 teaspoons vinegar, 1 teaspoon cooking wine, 1g salt, 1g MSG, half a teaspoon starch, 2 teaspoons water, add onion, ginger and garlic foam.
[Attention! The spoon here is not the same as just now, the spoon here is a 4g capacity spoon.
Stir-fry peanuts: cool oil in a cool pan over medium heat. About two or three minutes to stir-fry until browned, as shown, slightly charred, can be served.
【Theoretical description】 Here with a cool pan of cool oil because then the peanuts will be easy to water, water are out after the peanuts will be more crisp! It’s better. If you heat the oil in a hot pan, the outside is all battered, but the inside is still raw.
The peanuts fried in this way are crispy and fragrant, and it’s also super tasty if you add some sugar or chili or something to eat them straight away.
Chicken oil: Heat oil in a pan over high heat, slightly more oil, quantity of oil: meat = 1:1, add the chicken. Spare. Don’t take too long, or it won’t be tender.
[Why use so much oil] If you use less oil, some of the meat is burnt and some is not cooked yet, so you need to use a lot of oil so that it is not easy to batter and the meat pieces do not stick together and separate easily.
Stir-fry: on low heat, a little oil, burst the peppercorns and dried chili sections, remove the onion, ginger and garlic from the sauce just now and stir-fry, add the diced carrots, stir-fry After 30-60 seconds add the diced green chillies and mix well. Turn up the heat. Pour in the diced chicken, add the sauce and stir-fry. Add the crispy fried peanuts. Drizzle with chili oil. Remove from pan.
(Instructions】The ones used here are the ones in the sauce, so they look better when they are stir-fried in the oil because they have water in them and don’t turn black.
[Chili Oil] For how to deep fry your own chili oil, I have a separate recipe for that!
It’s especially easy to boil the water, let the peanuts cook for a minute, pull them out, and peel them again. And the cooked peanuts will be extra crispy if you re-fry them. And they don’t batter easily.
Peanut peeling is always a bit of a hassle, lazy people or those who don’t have time, can choose not to peel, usually restaurants or canteens are lazy! Peeled. The first thing you need to know is that the skin is not removed from the chicken breast, so you can eat it without the skin, but it doesn’t taste as good as the peeled one, and it’s easy to fry and burn, and it’s not crispy enough.