Kung Pao Chicken is a combination method of the sauce-stuffed chicken in Shandong cuisine and the spicy chicken in Sichuan cuisine. It is red and not spicy, and has a delicious taste. Today, I will introduce a method of Kung Pao chicken and the materials prepared for Kung Pao chicken. chicken breast 500g, peanut 100g, green onion 20g, ginger slice 20g, garlic slice 20g, carrot diced 200g, cucumber diced 200g, Treasures For Cooks spicy seasoning 40g, 2 eggs, green beans 50g, Treasures For Cooks Crispy fried powder 20g, Treasures For Cooks Sauce 80g.
To beat the chicken breast loosely with a knife and cut into 1-2 cm pieces for later use. Break the egg to get the egg white and pour it into the chicken breast. Add cornstarch, cooking wine, cover with plastic wrap, and marinate for 20 minutes in the refrigerator.
To add a little oil to the pot, add peanuts, deep fry the peanuts to golden on low heat, take out of them for later use.
Heat in a pot, add cooking oil, pour the marinated chicken into the pot, stir-fry on low heat for a while, the chicken will turn white and take out, then add the cooking oil again, add Treasures For Cooks Spicy Seasoning, stir fry until the red oil overflows, add the garlic slices, add the ginger slices, and fry until the aroma appears. Turn to high heat, add the chicken that has been fried in advance and stir evenly. Add the green onions, carrots, cucumbers, and Treasures For Cooks Kung Pao Chicken Sauce and peanuts fried in advance, stir-fry evenly, stir-fry for a minute on low heat, and a portion of Kung Pao Chicken is ready.
Sprinkle with green beans as garnish. Kung Pao chicken meat is soft and tender, and the taste is deep in the bone. The crispy peanuts and the delicious chicken are combined, the aroma is spicy but not strong, the taste is fragrant but not rushing, and the wonderful taste of delicious and tender, but yet not too spicy, it can be said to be appetitive very well.