Moderately spicy chicken dish~ Kung Pao chicken
It's good if you can cook Chinese food with your eyes closed. When there were less than 20 international students in one school, as a housewife who followed her husband to study in the United States and cooked more than 200 chickens, I am confident in cooking chicken. Let's go back to that time and today's kungpao~~~
4 serving
Within 30 minutes
lemonsatelier
Ingredients
  • Chicken meat
    6ea
  • Cooking oil
    3T
  • Red pepper powder
    1T
  • crushed garlic
    1/2T
  • leek
    3T
  • the head of a team
    1T
  • Cheongju
    2T
  • potato starch
    1T
  • Salt
    1/3t
  • ground pepper
    1/8t
Cooking Steps
STEP 1/8
I prepared 6 pieces of chicken thigh meat that are prepared without bones and skin, put 2T of refined rice wine, 1T of starch, 1/3t of salt, 1/8t of pepper, and marinate them for 30 minutes. Cheongju is the answer for the chicken smell.
STEP 2/8
Heat 2T of oil in pan and cook chicken until golden brown
STEP 3/8
Remove cooked chicken to another bowl.
STEP 4/8
Put 3T of cooking oil, 1T of red pepper powder, 1/2T of minced garlic, 3T of minced green onion, and 1T of soy sauce into a pan.
STEP 5/8
Turn on the heat and stir-fry it on low heat. When the taste is mixed
STEP 6/8
Add cooked chicken and 1/3C peanut.
STEP 7/8
If you stir-fry it on medium heat, kungpao chicken is done.
STEP 8/8
I accompanied Chinese vegetables with gairan. You don't have to worry about vegetables. Even if you order at a Chinese restaurant, there are no vegetables. It's just my taste Vegetables are.
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