Make Kung Pao Chicken to master the "2 uses and 3 steps", the meat is tender, spicy, crispy and delicious

To do a good job of Kung Pao Chicken, you must master the "2 with 3 steps", "2 uses" is to use chicken thighs, and the other 1 is peanuts, the tenderness of the chicken meets the crispiness of the peanuts, every bite is unstoppable, and the "3 parts" will be carefully introduced in the next process

『Ingredient List』

2 chicken legs, 1 handful of peanuts, appropriate amount of green onion and ginger, 2 grams of pepper, 5 grams of sugar, cooking wine, vinegar, salt, chicken powder, 10 grams of sesame oil, 5 grams of dark soy sauce, 20 grams of corn starch, 5 dried chili peppers, 1 green pepper, 1 egg white, and a little Sichuan pepper

Start by frying peanuts

Wash the peanuts in advance, pour them into the pot and add cooking oil, don't pass the peanuts, and fry them on low heat throughout the whole process

When the oil temperature rises to 7%, pour in 2 tablespoons of oil to keep the oil temperature from rising too high, so that the fried peanuts are not only beautiful in color, but also more crispy

After frying, put it in a colander, spread some and let it cool, in the past, fried peanuts were always fried black, and now add 2 spoons of cold oil to it, which perfectly solves this problem

Then start processing the chicken

Remove the bones and skin of the chicken thighs, cut them into square cubes, rinse twice to control the moisture

Put it in a larger bowl, add salt, chicken powder, cooking wine, pepper, sugar, dark soy sauce, cooking wine, vinegar, egg whites, put on gloves and mix until sticky, the process takes about 3 minutes

Once the mix is done, pour in the cornstarch

Grab and mix again until you can't see the dry powder, add 10 grams of sesame oil, stir it, the purpose of adding sesame oil is to make the chicken pieces not stick to each other

Leave it on for 10 minutes to allow it to fully absorb the flavor

Let's make a sauce

Add 1 tablespoon of vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of starch, 5 tablespoons of water and stir to mix completely, and the spoon I use is a 5-gram measuring spoon

Pour in an appropriate amount of oil from the pot, when the oil temperature reaches 3 hot, pour in the diced chicken, stir it with chopsticks, fry it until the oil temperature rises, and the chicken pieces can be fished out with a little color, and the excess fat can be controlled

Fried chicken must be at a low oil temperature, so that the fried chicken is not firewood and very tender

Leave the usual amount of oil in the pot, pour in the green onion ginger, Sichuan pepper, green pepper, and chili pepper, stir-fry until fragrant, and then pour in the chicken pieces, and stir-fry a few times

Then pour the sauce you just prepared into the pot, turn on high heat and stir-fry to reduce the juice

After drying, grab 2 handfuls of peanuts, stir-fry evenly, and you can get out of the pot

Tips:

~ The diced chicken is good to taste, marinate for a while, and it will add more flavor

~ When frying chicken, put it in the pan at low oil temperature and cook it until the oil temperature is high

~ Put the peanuts in before the pot to maintain the crispy and fragrant taste, put it too early to absorb the soup, it will not be crispy