Someone is talking about how to make Kung Pao Chicken, but the proper way to make Kung Pao Chicken should be written asKung Pao Chickenrecipe.If everyone knows the historical source, they won't make mistakes. Those who don't will think that there is actually frying in the making process, so "Kung Pao" feels more appropriate. Regardless of how many people make mistakes, here we should first get the recipe right.

How to make Kung Pao Chicken

IngredientsPreparation

Chicken legs2,PeanutsRice, dry red wineChili peppers，EggsChilled,Vinegar，Chicken broth, Cornstarch, peanut oil,Doubanjiang (fermented broad bean paste)Sauce，Soy sauce,Salt, sugar,PepperA little bit.

Method steps

1. Thaw and de-bone the chicken legs, cut into diced pieces;

2. After washing the chicken, add egg whites, salt, pepper, Shaoxing wine, and mix well;

3. Add a little cornstarch and peanut oil, mix well, then put it in the refrigerator for a short time;

4. Slice green onions, cut dried chili peppers into segments, cut green onions and garlic into minced pieces;

5. Pour cold oil into the pot, add peanuts, and fry over low heat until cooked, then remove and set aside;

6. In a bowl, add soy sauce,Sugar, vinegar,Gingerminced, green onions, chilled soup, and cornstarch to make a sauce;

7. Heat the pot with hot oil, add diced chicken and stir-fry until it's cooked through, then remove;

8. In the pot, add oil, and fry over low heat. AddStar anise, after fragrant, add green onions, then add chili pepper and garlic, sauté until fragrant;

9. Then add the diced chicken and stir-fry, add chopped Doubanjiang, stir-fry until red oil comes out, add Shaoxing wine, chicken broth, and mix with cornstarch until it's evenly cooked, then add peanuts;

10. After stir-frying, addChili oil, sprinkle with green onions.

Easy Kung Pao Chicken Recipe

Ingredients

Chicken breast300g, appropriate amount of spicy peanuts, 1 tablespoon of white sugar, 2 tablespoons of soy sauce, 3 tablespoons of cornstarch, 5g ginger, 5g garlic, 1 tablespoon of Shaoxing wine, 1 teaspoon of salt.

Method steps

1. Wash and dry the chicken breast, cut into 1.5cm cubes, then mix with cornstarch and soy sauce to make a uniform mixture, marinate for 20 minutes;

2. In a small bowl, mix water starch, soy sauce, salt, white sugar and Shaoxing wine to make a seasoning sauce;

3. Pick out the star anise and chili peppers from the spicy peanuts and set aside;

4. Heat the appropriate amount of oil in the pot, wait until it's 60% hot, then add the marinated chicken, stir-fry quickly until it's cooked through, and let it cook for about half a minute;Chickenbecomes cooked, then remove;

5. Leave the bottom oil in the pot, heat it, then add star anise and dried chili peppers, ginger and garlic minced;

6. Use low heat to sauté until fragrant, then add the diced chicken and stir-fry, finally pour in the Kung Pao sauce;

7. After stirring, add the peanuts and stir-fry until it thickens.

Authentic Kung Pao Chicken Recipe

Ingredients

150g chicken thigh, a small amount of fried peanuts, 10g green onions, 5g ginger, 10g garlic, dried chili peppers, star anise, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1 tablespoon of old soy sauce, 1/2 tablespoon of cornstarch, 1 tablespoon of Shaoxing wine, 1/4 teaspoon of salt, 1 tablespoon of water.

Method steps

1. Cut the chicken thigh into pieces, add 1 tablespoon of Shaoxing wine and a little salt, and mix well;

2. Slice green onions, ginger and garlic. Make a Kung Pao sauce in a bowl with vinegar, old soy sauce, sugar, salt, Shaoxing wine and cornstarch;

3. Heat the oil, add the diced chicken and stir-fry until it's cooked through, then remove;

4. Heat the bottom oil in the pot, add dried chili peppers and star anise over low heat;

5. Then add green onions, ginger and garlic to stir-fry, then add the diced chicken and stir-fry, then turn the heat high, and pour in the Kung Pao sauce;

6. Stir-fry until evenly cooked, then add peanuts and stir-fry.

Everyday Kung Pao Chicken Recipe

Ingredients

400g chicken legs,Cucumber100g, 100g cooked peanuts, green onions, star anise, Shaoxing wine,Light soy sauce, vinegar, sugar, salt, cornstarch.

Method steps

1. Cut the chicken legs into pieces, add light soy sauce, salt and Shaoxing wine to marinate;

2. Cut the cucumber into pieces, cut green onions into small segments, and cut dried chili peppers into two pieces before using;

3. Make Kung Pao sauce in a bowl with soy sauce, salt, sugar, Shaoxing wine;

4. Heat the oil in the pot, then add star anise and dried chili peppers, and sauté until fragrant, then add green onions;

5. Add the diced chicken, add Shaoxing wine and stir-fry until the chicken changes color, then add Kung Pao sauce, add cucumber and cooked peanuts, and stir-fry until it's cooked;

6. Finally, add a little cornstarch to thicken.

Tips

Peanuts should be added at the end, otherwise they will not be crispy.