The "Kung Pao Chicken" made at home is not as delicious as the restaurant, so it is easy to teach you to adjust this bowl of sauce

Today, the explorer will teach you to make this dish [Kung Pao Chicken], according to this ratio of sauce, the taste of your Kung Pao Chicken is definitely not worse than that of a big hotel!

【First of all, prepare the ingredients】

1 fresh chicken breast, 1 egg, a pinch of peanuts, cucumber, carrots, dried chilies, Sichuan peppercorns, green onions, ginger, garlic;

【Then prepare the seasoning】

Pixian bean paste, cooking wine, light soy sauce, starch, sesame oil, aged vinegar, sugar, oyster sauce.

[The detailed steps are as follows]

(1) Wash the chicken breast in cold water, change the knife and cut it into cubes, and the size of the dice can be the same.

(2) Diced chicken breast, add a spoonful of cooking wine, a spoonful of light soy sauce, an egg white, a spoonful of starch, a small half spoon of sesame oil, grasp the batter clockwise in one direction, and marinate for half an hour.

(3) Change the side dish to a knife, cut the carrot and cucumber into cubes, cut the dried chili pepper into sections (it is best to soak it in water in advance to prevent frying), and mince the green onions, ginger and garlic.

(4) Heat the oil, put the peanuts into the hot pan and cool oil, fry slowly over low heat, hear the crackling sound, see the peanuts cracked and turn on the fire, control the oil and take it out, put it in a bowl to cool it naturally, and the peanuts are also fried at residual temperature after cooling. The fried peanuts are crispy and not mushy.

(5) Sauce: 2 tablespoons light soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 3 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of starch, a small half bowl of water, add a little minced green onion and garlic, stir well and set aside.

(6) Heat the oil, a little base oil, heat the oil into the marinated chicken pieces, simply stir-fry for half a minute, change color and remove it.

(7) Leave the bottom oil in the pot, add the green onion, ginger and garlic, a small handful of Sichuan pepper, dry chili pepper and stir-fry the bottom of the pot, pour in a spoonful of Pixian bean paste, stir-fry over high heat, and fry the red oil.

(8) Pour in the diced cucumber and carrots, add a little water to make it easier to fry until soft, then pour in the diced chicken that is fried until it is broken, and stir-fry evenly over high heat.

(9) Pour in the peanuts, pour in the prepared sauce at the same time, bring to a boil over high heat, and collect the juice directly.

(10) When you see the soup in the pot gradually thickening, leave a little soup, turn off the heat, and serve on a plate.

This super delicious Kung Pao chicken dish is ready, and a bowl of sauce will make you a chef in seconds.

【Tips】

1. The chicken marinated must be fully grasped, and then let it stand to taste after starching, only after the chicken is fully starched, it will not be soft and tender.

2. To fry peanuts, you must fry them slowly over low heat, and you can't use high heat in a hurry, otherwise it will be easy to paste.

3. When mixing the sauce, if you are using balsamic vinegar, it is recommended to put an extra spoonful.

4. Be sure to turn the pot frequently when collecting the juice at the end, because there is starch, it is easy to stick to the pan.