Famous Chinese Spicy dish: Kung Pao Chicken

Kung Pao Chicken is a very famous spicy dish in China, it belongs to SiChuan dishes. Lots of friends love it once they try it once time. Today, I'll show you guys how to cook it.

Preparation:
Chicken (usually use chicken breast or thigh meat) 300 grams, 50 grams of Zhashu of peanut, cucumber, dry red pepper 20 grams, 2 grams of pepper, soy sauce 20 grams, parapet County bean paste, ginger, raw powder , eggs, 1, scallion, ginger tablets, cooking wine, sugar (a little bit).

Recipe of step by step:
1. The chicken to the ribs, cutting crosswise knife, cut into Xiaoding (not much), loaded bowl add soy sauce, salt, cooking wine yards taste, together with the egg a bit stand-sheng powder mix well.
2. With soy sauce, sugar, vinegar, MSG, broth, water, transferred into Qianfen soybean meal (not too strong).
3. Dried red pepper seeded remove stalks, cut into sections (lazy can not cut).
Attachment: peanuts with warm water for a while, with deep-fried crisp (note the furnace, cold oil the pot, do not wear, and rather than having Tsui).
The pot:
4, pan fried to five mature, the next dry chili, pepper, fish out the chicken into the causal (time not too long, because to maintain the tender and succulent),
5, leaving a little oil in the pot, and then dried under the hot pepper, pepper, bean paste, etc. smell a little after the spill turned into Chicken copied several times,
Put ginger, onions, etc. into the qian cooking sauce, quick stir fry, add peanut stir fry, clean wok transfer to a plate Serve!

Also: If you want the color not so monotonous, you can add a little green cucumber Ding, Ding Tai peppers (green, red), not much, merely adjust the color.
Features: golden color into a dish, chicken is tender, peanuts crispy, slightly sweet and sour Xianla