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Hello everyone, I am Brother Chao. Kung Pao Chicken is a very delicious dish , but many people can’t make it well. Today I will share with you how to make a very delicious Kung Pao Chicken . If you make it according to my method You no longer have to go to a restaurant to eat what you cook at home, which is clean and hygienic. Let’s take a look at it together. When making Kung Pao Chicken, you must choose our kind of chicken heart. It is best to put it in the freezer and freeze two of it. It is easier to cut it in half when it is small . Then we change the knife to cut it into strips , and then change the knife to cut it into small dices. Cut all the chicken hearts and put them in a bowl for later use. Next, add a spoonful of edible salt to the bowl. Fill it with water , then start to stir it, stir it evenly. We need to clean the chicken heart because it has been frozen and can be defrosted and soaked for 10 minutes. Next, we need to prepare some garlic and cut it into slices without cutting it. It's too small so it's a little grainy . Chop the garlic and put it in a bowl. Prepare a piece of peeled ginger and cut it into thin slices . Then cut it into shredded ginger. Finally, cut it into minced ginger. Cut it all and put it together with the minced garlic. Prepare half. Cut the green onion in half and then cut the green onion into small pieces. After cutting the green onion, put it together with the minced garlic to make Kung Pao Chicken . We must prepare some dried chili. If you have dried chili segments at home, just use dried chili. Just segment it. I personally think it ’s particularly delicious when made this way with small peppers like ours. Cut it into small segments and put it aside. Then add a handful of Sichuan peppercorns. Then we’ll prepare a green pepper. Cut off the green pepper and pepper . Cut it in half and take out the chili seeds inside. Take it out and cut the green pepper into small pieces. Cut the green pepper into small pieces and put it in a bowl for later use. Next, make a sauce with a teaspoon of salt and a tablespoon of sugar . Add a spoonful of oyster sauce to freshen it, two spoons of light soy sauce, a spoonful of chicken essence, a spoonful of pepper , and a spoonful of cornstarch. Fill a small bowl of water and stir it with a spoon. Stir well. We need to prepare the sauce in advance . In order to save time when cooking, you won’t be in a hurry. Stir well and put it aside. At this time, our chicken heart has been soaked and almost thawed. Then we simply wash it, squeeze out the water trapped in the chicken heart, and put it in a large bowl. Next , add a spoonful of pepper, a small spoonful of sugar, a little oyster sauce, and two spoons of light soy sauce to the bowl. Then we start to stir it, stir it evenly, and we need to marinate the chicken heart in advance . The Kung Pao Chicken is very delicious. It must be marinated and flavored . So here we need to give it more and mix it for a while. Mix it evenly . We need to penetrate all the seasoning into the chicken breast and mix it evenly like this. It's almost ready , then beat an egg white into the bowl. After the egg white is beaten in, we start to mix it again. Adding egg white can make the chicken breast more smooth and tender, so it will taste better, so here we also You have to give it a little more time to grab and mix, grab and mix everything evenly, and then it can be like this. Then add a little more cornstarch to the bowl , and then start to grab and mix it. Mix it evenly . Adding starch can make the chicken breasts more tender. Smoothness and tenderness can also lock in the nutrients in the chicken breast , so we must give it a little more time to grasp and mix, evenly grasp and mix until it feels a little sticky, and then add a little cooking oil or sesame sesame oil , or you can start to mix it again. Stir it evenly and add some cooking oil. It will not stick to the pan when stir-frying. Stir it evenly and put it aside. Next, prepare a pot. Pour a little more rapeseed oil into the pot than the oil used for cooking. Raise the oil temperature to 30. After cooking, we put the chicken breast into the pot. We need to fry it in advance. We must fry it until golden and dry out the moisture inside. Only in this way will the Kung Pao Chicken be particularly fragrant. Dear friends, You have all seen the video here. If my video is helpful to you, please move your little fortune-making hand and give me a thumbs up. Every one of your likes and comments is the motivation for me to move forward. They all exploded like this and then fell. Put it into the meat basket and control the oil so it will be very crispy. Then add a small amount of cooking oil to the pot. When the oil is cold, we put the peanuts in the pot and stir-fry them. When frying the peanuts, be sure not to turn on the high heat . If you stir-fry over high heat, it will easily burn. Fry the peanuts until they make a crackling sound, which proves they are almost fragrant. Then take them out and set them aside. Then add a small amount of cooking oil to the pan. After the oil is hot, put all the minced ginger and garlic into the pan. Stir -fry them until they get the aroma of garlic and garlic. Add all the dried chili peppers and Sichuan peppercorns. Stir -fry them quickly to get the spiciness and Sichuan peppercorns flavor. Stir- fry them until fragrant. Then we add the chicken breasts. Come in here, we can turn on high heat and stir-fry it quickly. Stir- fry it evenly . All the peppers can penetrate into the chicken breast. Only then will the kung pao chicken be particularly delicious. Don’t fry it for too long like this. Just stir-fry it. After six, seven or eight times, add the prepared sauce together. After the sauce is added, we continue to turn on the high heat to quickly reduce the juice. Stir-fry the chicken breast until it is cooked and fragrant. Finally, we add the peanuts and the green peppers. Add it in and continue to turn up the heat and stir-fry it quickly. Stir-fry it evenly . Fry the peanuts until fragrant and blend them into the chicken breast. It will be really delicious. After it is cooked, take it out and put it into a bowl. Let’s start with a very delicious Kung Pao Chicken. Let’s make it like this. It’s really delicious. It’s great to go with wine and rice. Mainly because it ’s even more delicious than what’s made in a restaurant. If everyone likes this method, you can save it and try it. If you like my video, remember to like, follow and leave a message. See you in the next video.