Kung Pao Chicken?
Step 1: Prepare the ingredients.
Kung pao chicken chooses chicken leg meat, commonly known as live chicken, which tastes fresh and tender. Of course, you can also use chicken breast instead.
Two chicken legs, take out the bones from the chicken legs. This step is time-consuming, but it is worthwhile to spend more time on food. After the chicken leg meat is removed, cut it into cubes of about 1 cm, and the chicken skin does not need to be removed. Because the sandwich of chicken skin contains chicken oil, the taste will be smoother and tender. After cutting the meat, put it in clear water, wash it several times, wash the blood off it, and then take it out and squeeze it dry for later use.
Step 2: Marinate the chicken.
Next, we size the diced chicken. Put a spoonful of salt and a spoonful of chicken powder into a basin, pour a little cooking wine to remove the fishy smell, add 3 grams of soy sauce to improve the color, and grasp it evenly with your hands. The diced chicken is delicious. Add half an egg (adding eggs can make the meat tender) and keep stirring in one direction for a while. Then add 10g starch, so that the starch is evenly coated on the surface of the diced chicken, and lock the water.
Finally, pour a little vegetable oil and mix well, and marinate for 10 minute. Adding vegetable oil can play a role in lubrication and prevent adhesion during lubrication.
Step 3: Prepare