Sichuan Style Kung Pao chicken
2024-04-03 17:20:23 3292
![Sichuan Style Kung Pao chicken](https://i3.meishichina.com/attachment/recipe/2022/01/29/2022012916434549837731.jpg?x-oss-process=style/c640ms)
Details of ingredients
Technique
Steps to make Sichuan Style Kung Pao chicken
- 1. Cut the middle piece of chicken breast into small pieces of thumb nails.
- 2. Add marinade and mix well by hand, let it sit for five minutes to taste.
- 3. Cut scallions into sections and slice ginger and garlic for later use.
- 4. Put oil in the pot, shake the pot, and pour out the hot oil. Then add broad oil and heat until 40% hot.
- 5. Put the diced chicken into the bowl and spread it until it is 80% cooked. Shovel out the diced chicken for later use.
- 6. Leave a little oil in the pot and add a spoonful of Pixian Douban Sauce to stir fry until red oil is produced.
- 7. Turn on high heat, add diced chicken, and quickly stir fry scallions, ginger, and garlic for ten seconds.
- 8. Pour in the pre prepared bowl juice, add oil and fry the peanuts. Quickly stir fry until the soup evenly covers the ingredients, then add a little light oil and take out of the pot.
- 9. Finished product: It has a bright red color, sour, sweet, and salty aroma, and is best consumed with rice.