The protein content is higher than that of beef, less than 10 yuan per catty, don't miss it, sweet and sour and slightly spicy

Today I will share with you a recipe for Kung Pao Chicken, the taste of diced meat is tender, sweet and sour, slightly spicy, and peanuts are crisp, which is a very good dish.

【Kung Pao Chicken】

Ingredients: 500 grams of chicken thighs, half a carrot, half a cucumber, a small handful of peanuts, a little salt, a little white pepper, two small spoons of Pixian bean paste, 10 grams of light soy sauce, 20 grams of aged vinegar, 30 grams of sugar, appropriate amount of starch, appropriate amount of cooking oil.

Steps:

1. Cut the chicken thigh meat into small cubes about 1 cm square after bonebreaking, rinse it with water and control the moisture, then add a little salt and white pepper to grasp well, then beat an egg and an appropriate amount of cornstarch to grasp and mix evenly, marinate for 10 minutes.

2. Wash the cucumbers and carrots and cut them into small cubes.

3. Prepare a small bowl of seasoning sauce, add 10 grams of light soy sauce, 20 grams of aged vinegar, 30 grams of sugar to the bowl, and then add a small spoon of starch and an appropriate amount of water and stir evenly to make the sauce.

4. Add oil to the wok, add a handful of peanuts in the cold oil, fry the peanuts and put them out for later use.

5. Raise the temperature of the oil in the pot to 40% hot, put the batted diced chicken into the oil pan, slide it quickly with chopsticks to prevent the sticking between the diced meat, and slide the diced chicken until it changes color and matures.

6. Leave a little base oil in the wok, add two small spoons of Pixian bean paste after the oil is hot, and then add diced carrots and cucumbers and stir-fry.

7. Fry the diced carrots until they are broken, then add the diced chicken and stir-fry them a few times.

8. Stir the pre-adjusted sauce with chopsticks to prevent the starch from sinking to the bottom, then pour it into the pot, turn on high heat and stir-fry to collect the juice so that the juice wraps the ingredients.

9. Finally, add the peanuts that have been fried in advance, and stir-fry a few times to get out of the pot.

The texture of this dish is tender, sweet and sour, slightly spicy, and the peanuts are crispy, making it a perfect accompaniment to the meal.

Tips:

1. The diced meat must be squeezed dry before marinating and sizing, otherwise the diced meat will be easy to depulp after sizing.

2. The proportion of the sauce should be mastered, light soy sauce 1, aged vinegar 2, white sugar 3, and white sugar should be slightly more.

3. Peanuts must be added last, if you add too early, you will lose their crispness.