If Kung Pao Chicken is to be smooth and tender, fragrant and delicious, marinating, sauce and heat are indispensable

• Family version of Kung Pao Chicken

I like to use chicken thighs for fried chicken, the meat is delicate and tender, and the taste is much better than chicken breast, the only thing is that the fat content is a little higher, so just remove the chicken skin.

Now let's start the production, wash the three chicken thighs, peel and bone, and then cut them into suitable cubes.

Put the diced chicken in a bowl, add a little salt, cooking wine, pepper and a little dark soy sauce (to help color) grasp well, beat in an egg white and stir in one direction, then add an appropriate amount of starch and stir well, finally pour some cooking oil and stir well, set aside to marinate for about 30 minutes.

If the diced chicken wants to be smooth and tender, marinating is very important, adding seasonings is to make the chicken flavorful, adding egg whites can make the chicken more tender, starch can lock the moisture in the chicken, and adding cooking oil is to make the chicken more tender on the one hand and prevent the chicken from sticking together when it is put into the pot.

While it's time to marinate the meat, prepare some ingredients:

Half a cucumber and half a carrot, a handful of peanuts, a little green onion, ginger and garlic, you can also adjust the ingredients according to your preferences.

Wash and peel cucumbers and carrots and cut them into small cubes, chop green onions and ginger, and slice garlic.

At the same time, mix a bowl of sauce, add an appropriate amount of oyster sauce, light soy sauce, dark soy sauce, sugar, vinegar, cornstarch and water to a small bowl and stir well.

The sauce is prepared beforehand, which has two benefits:

1. You can control and adjust to the most suitable taste

2. Avoid being in a hurry when stir-frying, so as to prolong the cooking time and make the meat age

Pour oil into the pot, put the washed and dried peanuts into the pot with cold oil, fry them slowly over low heat, fry them until they are slightly yellow, turn off the heat, and wait for the oil temperature to cool down and put the peanuts out for later use.

Tips for frying peanuts:

Peanuts must be cooled in the pot, fried slowly over low heat, kept stir-frying, fried until the surface is slightly yellow, that is, after nine ripe, turn off the fire and use the residual temperature of the oil to fry the peanuts thoroughly, so that the heat of the fried is just right.

Using the remaining oil from fried peanuts, pour the marinated chicken into the pan and stir-fry it over high heat until it changes color, then put it on a plate and leave the base oil.

Then stir the green onions, ginger and garlic in the pot until fragrant, then add a spoonful of soybean paste and fry the fragrance in the pot, add a spoonful of spicy sauce if you like to eat spicy, then pour the diced cucumber and carrot into it and stir-fry evenly, then pour the diced chicken into it and pour the adjusted sauce at the same time, collect the juice on high heat, and finally pour the fried peanuts into it and stir-fry it a little, then turn off the heat and put it out of the pot.

Peanuts must be added before they are removed from the pan to maintain their crispy texture.

A simple, fast and homely dish of Kung Pao Chicken is complete, you can try it!

Tips:

1. The chicken should be marinated in advance to absorb the flavor (adding egg white, starch and cooking oil during marinating can make the chicken more tender);

2. Adjust the sauce in advance, which can shorten the cooking time as much as possible to prevent the meat from getting old;

3. The whole process should be fried over high heat, and the speed should be fast, so that the fried chicken can be tender and smooth.