How do you make Kung Pao Chicken delicious? Master the ratio of "1234", sweet and sour, slightly spicy

【Kung Pao Chicken】

Ingredients: 300g chicken thighs, cucumbers, carrots, green onions, dried chilies, dried peppercorns, light soy sauce, aged vinegar, sugar, starch, eggs, peanuts.

Steps:

1. Cut the chicken breast with scissors, then remove the bones inside, and then cut the chicken thigh meat into small cubes; Add a pinch of salt and white pepper, mix the diced chicken until sticky, then add an egg white and two spoons of cornstarch, and continue to mix to starch the diced meat; Finally, add a little cooking oil and mix well to prevent sticking.

2. Cut all the cucumbers and carrots into small cubes, peel and cut the green onions into small pieces.

3. Add oil to the pot, add the peanuts in the cold oil, fry the peanuts until they change color, remove them, and let them cool for later use.

4. The key to the deliciousness of Kung Pao Chicken lies in this sauce, prepare a small bowl, add 1 teaspoon of aged vinegar, 2 teaspoons of light soy sauce, 3 teaspoons of sugar, 4 teaspoons of water, and then add a little cornstarch, stir evenly to make a sauce.

5. The oil temperature in the pot is 40%, put the batted chicken into the pot, after the chicken is put into the pot, use chopsticks to slide it off immediately to prevent sticking, and remove the oil after the chicken is cooked and smoothed until it changes color.

6. Leave some base oil in the wok, then add ginger and garlic and stir-fry until fragrant, then add more than a dozen dried peppercorns and dried chili peppers and stir-fry until fragrant, then add a spoonful of Pixian bean paste to fry the red oil, and then add diced cucumbers and carrots and stir-fry.

7. After frying the side dishes until they are broken, add the diced chicken that has been cooked in advance, stir-fry a few times, then add the sauce that has been adjusted in advance, and stir-fry over high heat to collect the juice.

8. Finally, add peanuts and stir-fry a few times to get out of the pot.

Tips:

If you want to be delicious, you must add a little dried pepper and dried chili pepper when boiling the pot, and with the adjusted sauce, the fried Kung Pao chicken is "spicy lychee flavor", and a taste in the restaurant.