To make Kung Pao Chicken, master the proportion of "4321" Kung Pao Juice, paste and spicy lychee flavor, appetizing and rice

 Today I will share with you the specific method of Kung Pao Chicken, teaching you how to make the diced meat tender, the side dishes crisp, and the spicy lychee flavor.

--- [Kung Pao Chicken] ---

Ingredients: 300 grams of chicken breast, 50 grams of carrots, 100 grams of cucumbers, 50 grams of peanuts, a section of green onions, two cloves of garlic, a small piece of ginger, a little dried chili, a little dried peppercorns, 3 teaspoons of light soy sauce, 2 teaspoons of sugar, 1 teaspoon of aged vinegar, an appropriate amount of starch, an egg white, an appropriate amount of salt, a little white pepper, and a little cooking wine.

Steps:

1. Remove the fascia on the surface of the chicken breast after thawing, then open it from the middle piece and beat it on both sides with the back of a knife to break up the meat quality of the chicken, so that the chicken tastes more tender and easier to taste.

2. Cut the loose chicken breast into 1 cm square dices, put them in a bowl, first add a little salt, white pepper, cooking wine and mix evenly, then beat in an egg white, add an appropriate amount of corn starch to grasp and mix evenly, so that the surface of the meat is coated with a thin slurry, marinate for 15 minutes and set aside.

3. Add an appropriate amount of cooking oil to the wok, put the peanuts in the cold oil, fry them slowly on low heat, and put the peanuts out of the oil control after frying them.

4. Cut the cucumber into small cubes and the carrot into small cubes for later use.

5. Cut the green onion into chopped green onions, garlic into garlic slices, ginger into ginger slices, and dried chili peppers into small pieces; Prepare a small bowl, add 4 teaspoons of water, 3 teaspoons of light soy sauce, 2 teaspoons of sugar, 1 teaspoon of aged vinegar and a little starch to the bowl and stir well, and the Kung Pao juice is ready.

6. Add more cooking oil to the wok, heat the oil temperature to 40% hot, put the batted chicken into the oil pan, quickly disperse it with chopsticks to prevent sticking, and put the chicken out after it is cooked for later use.

7. After the diced chicken is smoothed, put in the diced cucumber and carrot, lubricate the oil for about 15 seconds, remove the oil and set aside.

8. Leave a little base oil in the wok, and after the oil is hot, add chopped green onions, garlic slices, ginger slices, dried chili peppers and peppercorns to stir-fry to create a spicy flavor.

9. Then add the diced chicken, cucumber and carrot that have been cooked in advance and stir-fry a few times.

10. Stir the kung pao juice prepared in advance to prevent the starch from sinking to the bottom, pour it into the pot along the edge of the pot, turn on high heat and stir-fry a few times to burn the soup until thick.

11. Finally, add the fried peanuts and stir-fry twice.

In this way, a plate of spicy lychee-flavored kung pao chicken is ready.

Tips:

1. When boiling the pot, add green onions, ginger and garlic, dried chili peppers and dried peppercorns, so that they can stir-fry the spicy flavor.

2. For the preparation of kung pao juice, the ratio between water, light soy sauce, sugar, and aged vinegar is 4:3:2:1.

If you master the ratio of pot seasoning and kung pao sauce, you can make a spicy lychee flavor.