Kung Pao diced chicken is a Sichuan home cooked dish. I remember that every time I went out to eat, I would order a dish. It is delicious for all ages. It tastes sour, sweet, spicy and spicy, but it doesn’t specially highlight a certain flavor. It’s really a dish suitable for the public! The dish I made today is chicken leg meat, because its meat is more fresh and tender. If you don’t have chicken leg, you can also choose chicken breast!

Ingredients

2 Pipa legs
1 cucumber
1 small carrot
Half a green onion
1 small piece of ginger
1 tsp (5 ml) soy sauce
2 tsp (10 ml) soy sauce
1 teaspoon (5 ml) cooking wine
1 tbsp (30ml) water
8 tbsp (120 ml) oil
A spoonful of Pixian bean paste
Two cloves of garlic
10 dried peppers
25 Chinese prickly ash
30 peanuts
1 / 2 tsp (2.5G) salt
1 tbsp (15g) sugar
1 tsp (about 10 g) dry starch
1 tbsp (15ml) vinegar

Directions

Step 1
Remove the bone and skin of the chicken leg, dice it, add cooking wine, soy sauce, starch and a little salt, and marinate it for 15 minutes

Step 2
Carrot (need boiled water to blanch) half root cucumber and a small root dice reserve, (according to their own needs, do not like to eat can not put) scallion cut section reserve

Step 3
I baked the peanuts in the oven, because I thought the fried peanuts were too greasy, so... (wash the peanuts, drain the water, preheat the oven at 160 ℃, bake them for 10 minutes, turn them over in the middle) after cooling, a pinch of skin fell off)

Step 4
Sliced garlic and ginger, a few Chinese prickly ash, a few dried peppers, a small spoon of bean paste (be sure to chop some, taste good)

Step 5
Put dry starch (10g), soy sauce (10g) and vinegar (15g) into the bowl, and then put sugar (15g) into the bowl

Step 6
Heat the pan and drain the oil

Step 7
Stir fry the chicken well and serve

Step 8
With the remaining oil in the pan, put the chopped bean paste in over low heat and stir fry the red oil

Step 9
After frying the red oil, add the pepper and dry pepper to stir fry for a while, then add the garlic and ginger slices to stir fry until fragrant

Step 10
After fragrant, stir fry shallot, diced cucumber and diced carrot for a while.

Step 11
Pour in the fried chicken leg and stir well. Pour in the peanuts

Step 12
Finally, pour in the Kung Pao juice and stir well. Turn off the heat and serve.