The sauce recipe for the traditional famous dish Kung Pao Chicken is revealed
When making Kung Pao Chicken, remember the "sauce ratio". It tastes sour, sweet and slightly spicy, and the more you eat it, the more addictive it becomes.
Many people like to eat meat. The smell of meat is irresistible. It's winter now. It’s really time to eat more meat to replenish your body with energy and survive the winter smoothly. I wonder what kind of meat your family eats more? ? I believe many people have chicken in their refrigerator. There are chicken legs , Chicken wings , chicken wings, and Chicken breasts . These are very popular and very cheap. You can buy more at once and cook whenever you want. Among them, chicken breast is the most popular. It can be used to make various delicacies, such as fried chicken steak, chicken patties, curry chicken rice, etc. I like to use it to make Kung Pao Chicken. This is a super delicious meal. My family loves it.
Speaking of Kung Pao Chicken, most people have eaten it, but usually they eat it in restaurants. If it is their turn to do it, many people may not be able to do it well. Maintain the texture of the chicken.
If you also encounter this problem, it is likely that you have not mastered the proportion of sauce. It is not right to simply mix and stir-fry a few ingredients and then add some random ingredients. Kung Pao Chicken needs to be "spicy and lychee flavored", so you definitely can't get this flavor if you don't pay attention. How do you do it?
Sharing the recipe of Kung Pao Chicken, the proportion of sauce is the key. Once you learn it, you no longer have to worry about not cooking well. Keep the "sauce ratio" in mind, the taste is sweet and sour, and the more you eat it, the more addictive it becomes!
In addition, when making Kung Pao Chicken, taste is the key, so don’t be careless. Chicken breast is a boneless piece of pure lean meat . It is very convenient to cook with it. It doesn’t need to be boneless and it contains no fat. It's just trying to create a soft and tender flavor. You need to master some skills, otherwise it will be easy to make a hard taste, which will be unpalatable.
Let’s take a look at the specific steps below. There are also chicken preparation methods and sauce proportions. Follow the steps and make sure there are no mistakes.
Proceed as follows:
Friends who don't mind the trouble can use chicken legs to make Kung Pao Chicken. The taste is more tender and it is not easy to make chai. It just needs to be deboned. If you're going to use chicken breast, it all depends on how to handle it correctly. Both pickling and frying must be done properly.
Wash the chicken breast, cut into small cubes, put into a bowl, add salt, white pepper, cooking wine, mix well. After removing the stickiness, add one egg white and continue mixing.
The egg white completely covers the diced chicken breast, add a little cornstarch and mix well, then add oil, stir to lock in the water, and marinate for a while, so that the processed chicken breast will not be fried in the pan and will be very smooth and soft. .
Another thing to add is that the chicken breast must be completely thawed before dicing, otherwise the taste will be easily affected. I made a mistake here and stir-fried chicken breasts that were not completely thawed and it turned out very unpleasant.
Take some peanuts, wash them, drain them and put them on kitchen towels to wipe off the water. Add a little oil to the wok, pour in the peanuts, stir-fry over low heat until the sound disappears and changes color, take it out immediately and let it cool. Very crispy.
Wash cucumbers, lettuce and carrots and cut into small cubes. Be careful not to use too much of these ingredients as the water will run out, a little can be used to garnish the dish.
Then make a bowl of sauce, put a small amount of cornstarch in the empty bowl, then add two spoons of dark soy sauce, two spoons of light soy sauce, three spoons of sugar, four spoons of water, mix and stir, you can see from the sauce, the taste of this dish The taste is quite sweet and sugar is essential. Remember the proportions of the sauce and just use a small fixed spoon to measure.
Heat the wok, and when it starts to smoke, pour in the cooking oil and moisten the wok while heating. Pour off the oil when it is 70% to 80% hot, then add cooking oil, heat to 40% to 50% hot, pour the diced meat into the pot, stir-fry quickly until the diced meat spreads and changes color, and then serve. If this step is done properly, the diced chicken breasts will not become tough. If you don't master it well, you can increase the amount of oil, and then gradually reduce it after you become proficient.
Leave a little oil in the wok, add minced ginger and garlic and sauté until fragrant, then add dried chili and Sichuan peppercorns and sauté until fragrant. This dish itself has a strong flavor, so these ingredients must be added. If it's bland, it won't taste good.
Add the diced carrots and stir-fry for a few times, then add the diced cucumbers and stir-fry until raw, then add the diced chicken and stir-fry for a few times.
Finally, stir-fry the sauce a few times and pour it into the pot. Keep stirring over high heat to collect the juices. After thickening, add the fried peanuts and stir again. Then the Kung Pao Chicken is ready. No salt is added throughout the process because the meat is marinated in advance. Yes, soy sauce is salty, so no need to add salt, it tastes just right.
To make Kung Pao Chicken, you need to master two points:
First, master the ratio of juice. Just follow the steps above. If you have a lot of materials to make, you can adjust the proportions based on the original ones. Always use the same small spoon.
2. Master the method of fried chicken. First, marinate the diced chicken. In addition to adding salt and other ingredients, you also need to add egg whites, cornstarch, and oil. Secondly, the diced chicken should be fried smoothly. Use a hot pan with cold oil to keep the surface smooth and non-sticky. Pour into the pan and stir-fry until the diced chicken does not stick to the pan and does not lose its pulp. Very tender after frying.