Homestyle Preparation for Gongbao Chicken Dice

In Sichuan Cuisine One dish in Sichuan cuisine is Kung Pao Chicken whichNowadays, in various restaurants, you can see Kung Pao Chicken, which utilizes chicken and peanuts and rice, creating a flavorful and popular dish.

Kung Pao Chicken Recipe

Ingredients Preparation

Chicken breast 250 grams, 1 tablespoon of rice wine,Soy sauce 3 tablespoons,Vinegar 2 tablespoons,White sugar 1 tablespoon,Pepper a little, 1 scallion,Ginger 1 piece, appropriate amount of cornstarch, 2 bell peppers, 100 grams of peanuts.

Procedure

1. Slice the scallions and ginger, dice the bell peppers, cut the chicken into pieces and mix with rice wine, pepper, and cornstarch, marinate for 10 minutes.

2. Mix 1 tablespoon of sugar, 2 tablespoons of vinegar, and 3 tablespoons of soy sauce to make the sauce.

3. Peel and deep-fry the peanuts until they are slightly golden, set aside.

4. Heat the pot with oil, sauté scallions and ginger, then add the chicken and stir-fry until it turns white, set aside.

5. Add a little more oil to the pot, stir-fry the bell peppers.

6. Add the previously stir-fried chicken, pour in the sauce, and then add appropriate amount of cornstarch water.

7. When the sauce thickens, add the deep-fried peanuts and stir-fry quickly until evenly mixed.

Cooking Tips

1. The deep-fried peanuts should be cooled before adding to the dish, to maintain their crispness.

2. The sauce is already salty, so there is no need to add more salt.

Chicken breast 250 grams, peanuts 100 grams,

Cucumber

100 grams, appropriate amount of peanut oil,Eggs 1, 1 milliliter of soy sauce, 3 grams of white sugar, salt, appropriate amount, 2 cloves of garlic, 3 milliliters of vinegar.Procedure 1. Dice the cucumber and chicken breast, add to the egg mixture, and mix well.

2. Heat the pot with appropriate amount of peanut oil, pour in the peanuts and stir-fry until they are golden brown, remove the peanuts and drain the oil.

3. Mix 3 milliliters of vinegar, 3 grams of white sugar, and appropriate amount of cornstarch in a bowl and mix well.

4. Chop the garlic, heat the pot with peanut oil, add the garlic and stir-fry until fragrant.

5. Add the chicken and stir-fry until it turns white.

6. Add the cucumber and peanuts and stir-fry evenly, then pour in the sauce and stir-fry until thickened.

Tips

1. Deep-frying peanuts is an important step in Kung Pao Chicken, if it's overcooked, it will become hard, and if it's not cooked enough, it won't taste good, so pay attention to the heat and time.

2. The sauce can be adjusted to your taste by adding salt and vinegar.

In Kung Pao Chicken, frying the peanuts is very important. If it's too old, it won't be delicious. If it's not cooked enough, it won't be delicious. So you need to pay attention to the temperature and time.

The soup can be made according to your own taste, and salt and vinegar can be added.