Kung Pao Chicken is a very favorite dish for me and my husband. No matter where you go to the restaurant, big star hotel, small street small restaurant, we are willing to order a plate of Kung Pao Chicken, always give this store a score according to the taste of this Kung Pao Chicken. Always thinking, if you can also fire such a delicious taste of Kung Pao Chicken, you can eat when you want to eat. Hard work pays off, finally let my family let Xiansen find a similar formula, I have to transform, try, and continue to practice, and finally finally, finally fired the Kung Pao Chicken with standard color and fragrance. I have not been to Sichuan, I have not tasted the authentic Sichuan cuisine, so my standard is the taste of Gongbao Chicken in the Beijing restaurant. I can guarantee that this recipe can be done. The secret is Sprite's sweet and sour pork ridge please poke here https://www.xiachufang.com/recipe/100447899/ps: I wrote it in front, because no one is reading it behind. Many friends said that the chili powder is not colored, it is soy sauce, and then the taste is wrong. Please be sure to adjust the bowl of juice according to the proportion of the square. There is no soy sauce in the square, and it is strange to add the taste of the soy sauce. Paprika is not colored, I personally feel that I can't rely on Fang Zi, please change a brand of chili powder, please friends to go to Lai Chi powder, thank you! Please pay attention! I finally found a chili powder that was colored and not hot! Please look for the red sweet pepper powder of Metro, which is very very easy to use. It can be full of color without a spoon, but this powder is not spicy, so friends who like spicy should add chili according to their own taste. powder.
Put the peanuts in the water, cook until the skin wrinkles, and then dry it and peel off the skin. Be careful not to dry the outer skin, otherwise it is still not easy to peel. Then put the peanuts in cold oil, fry them to a slight golden light, and take them out to cool. (If using an air fryer, preheat 200 ° C for 3 min, put the peanuts into the frying basket, apply a little cooking oil, 200 ° C for 5 min)
Adjust the bowl of juice according to the ratio. Everyone noticed! Sprite is used in bowl sauce! (Honey is made into honey water and then added to the bowl of juice.) The spoon I used is the porcelain spoon used for ordinary soup.
The green onions are cut into small pieces of 1.5-2 cm.
Before the dicing, the chicken breast is gently patted with a knife back or a loose meat hammer. Do not scatter it. Cut a small piece about 2cm square, and mix it with salt, cooking wine, monosodium glutamate and starch. It is best to marinate for 3 hours. The lack of time is not a big deal.
Prepare the pepper noodles in advance to remove the seeds in advance (the chili seeds are very hot and taste bad) Prepare a bowl of water starch mash
Cold pot, cold oil, add pepper, small fire. The oil should be slightly wider than usual, otherwise the final coloring effect will be bad.
After the pepper is scented, the pot leaves the stove and the dried pepper is added.
After the dried chili peppers are scented (don't wait for the pepper to change color, you can smell the aroma of the pepper). Put the pot on the stove and put it into the chicken.
After the chicken is discolored, the pot is added to the pepper noodles again. This step is the key to coloring. Determined the standard red oil color of the Kung Pao Chicken after the pot. (If you are afraid of spicy and want to paint well, you can use Metro's red sweet pepper powder)
Stir fry a few times, pour in the bowl of juice in advance, and continue to stir fry. Then add the onion and stir fry.
Pour the water-stained simmered juice into the pot along the side of the pot. Don't stir up immediately, wait for about 5 seconds, then push the simmering juice and stir well.
Pour in the peanuts and stir well.
An authentic Kung Pao Chicken is finished.
* In the material table, the ratio of all seasonings and ingredients is based on one and a half chicken breasts (or one whole chicken thigh). If the main ingredient chicken is increased, please increase the amount of bowl juice and ingredients according to the proportion. *The bowl of juice is adjusted in advance, mainly to facilitate the melting of sugar. Otherwise, when pouring the bowl of juice, a considerable part of the sugar sticks to the bowl, which is very troublesome. * The fire in the step is to ensure that the pepper and pepper will not be fried and the chicken is tender. If you do not leave the fire, you will definitely have problems with the chicken. *This is a very hard-working dish. It takes a few more exercises and the taste will get better and better. I am cooking the recipe for the sixth time. The taste is really better than once. * The title is written with the secret is Sprite, must be there! snow! Bi! * There are kitchen friends suggesting to add Pixian bean paste, pickled peppers and the like, in this recipe, advise everyone, thousand! Million! Do not! Want! (Super sincere) *Color professional powder: Please look for the red sweet pepper powder of Metro, very very easy to use, less than a tablespoon can be full of color, but this powder is not spicy, so like spicy Friends also need to add chili powder according to their own taste.