Dìchuàn Chicken Cubes

Dìchuàn Chicken Cubes

　　Main Ingredient

　　 Boneless chicken.

　　 Ingredients

　　 Scallions, shredded ginger, ciba chili.

　　 Preparation Method

　　 1. Cut the chicken into 1cm square cubes with a knife, marinate with cooking wine, salt, and MSG, then mix with water starch and let it marinate for five minutes.

　　 2. Heat a wok over high heat, add cooking oil and heat until 80% hot. Deep-fry the chicken cubes until 80% cooked, and deep-fry the dìchuàn until golden and crispy, then remove excess oil.

　　 3. Add ciba chili to the wok, then add shredded ginger, scallion segments, and soybean paste. Stir-fry until fragrant. Add the chicken cubes and dìchuàn, stir-fry for one minute. Thicken with soy sauce, sugar, and water starch to form a sauce. Stir until the sauce is absorbed and the oil is glossy, then plate.

　　 Culinary Features

　　 The dìchuàn is golden, crispy, and crunchy, while the Kung Pao chicken has a bright red, spicy, oily sheen.