宫保鸡丁是道经典川味家常菜，鸡丁滑嫩，花生米酥脆。配上酸甜微辣的糊辣荔枝味，葱香浓郁，配米饭或者拌面条都超绝。
Kung Pao Chicken is a classic Sichuan dish. The chicken is tender, and the peanuts are crispy. It features a sweet, sour, and spicy “lychee” flavor with a fragrant scallion aroma, perfect with steamed rice or noodles.
🌴食材 | Ingredients：
鸡腿肉，300g（选去骨鸡腿肉，切小丁，口感更嫩）。/ Chicken thighs, 300g (boneless, cut into small cubes).
炸花生米，1小把（酥脆灵魂）。/ Fried peanuts, a small handful (the crispy soul).
大葱，1根（切小段，葱白为主）。/ Scallion, 1 (cut into small sections, mostly the white part).
干辣椒，5~6个（剪段，去籽）。/ Dried red chilies, 5-6 (cut into sections, deseeded).
花椒，1小撮。/ Sichuan peppercorns, a small pinch.
🌴配料 | Aromatics：
姜末，一小块。/ Minced ginger, a small piece.
蒜末，3~4瓣。/ Minced garlic, 3-4 cloves.
🌴调味 | Seasonings：
生抽，2勺（约20ml，腌肉1勺，炒菜1勺）。/ Light soy sauce, 2 tbsp (about 20ml, 1 for marinating, 1 for stir-frying).
香醋，2勺（约20ml，灵魂，出锅前淋）。/ Chinkiang vinegar, 2 tbsp (about 20ml, the soul, add at the end).
白糖，1勺（约15g，酸甜关键）。/ Sugar, 1 tbsp (about 15g, key for the sweet and sour taste).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
淀粉，1小勺（约5g，腌肉用，锁水）。/ Cornstarch, 1 tsp (about 5g, for marinating).
蛋清，少许（腌肉用，嫩滑）。/ Egg white, a little (for marinating).
老抽，少许（上色用）。/ Dark soy sauce, a little (for color).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌制鸡丁
鸡腿肉切小丁，加1勺（约10ml）生抽、1勺（约10ml）料酒、少许蛋清、1小勺（约5g）淀粉、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 加蛋清和淀粉腌制，鸡丁更嫩滑。我试过不腌直接炒，结果鸡肉一下锅就柴了，口感差很多。
Cut the chicken into small cubes. Marinate with light soy sauce, cooking wine, egg white, cornstarch, salt, and white pepper for 15 minutes. ⚠️ This keeps the chicken tender and juicy. I’ve tried cooking it without marinating before, and it turned out dry and tough.
2，调宫保汁
取一个小碗，放入1勺（约10ml）生抽、2勺（约20ml）香醋、1勺（约15g）白糖、半勺（约5ml）蚝油、少许老抽、少许白胡椒粉和1小勺（约5g）淀粉，搅拌均匀。⚠️ 宫保汁的酸甜比例是关键，醋和糖的比例大约是1:1.5。我试过糖放少了，结果只有酸没有甜，宫保味出不来。
In a small bowl, mix light soy sauce, vinegar, sugar, oyster sauce, dark soy sauce, white pepper, and cornstarch. ⚠️ The ratio of vinegar to sugar is key.
3，滑炒鸡丁
锅里倒油，油热后放入腌好的鸡丁，大火快速滑炒到变色，立刻盛出备用。⚠️ 鸡丁别炒久，变色就盛出，后面还要回锅，炒久了会老。我试过炒太久，结果鸡肉变得又干又硬，像在嚼橡皮。
Heat oil in the pan, add the marinated chicken, and stir-fry over high heat until it changes color. Set aside. ⚠️ Don’t overcook it.
4，爆香
锅里留底油，放入干辣椒段和花椒，小火炒出香味和红油。再放入姜末、蒜末和葱段，炒出香味。⚠️ 干辣椒和花椒要用小火炒，不然容易糊。我试过火太大，辣椒直接变黑，整道菜都发苦。
Add dried chilies and Sichuan peppercorns to the pan with a little oil. Stir-fry over low heat until fragrant and the oil turns red. Add minced ginger, garlic, and scallion. Stir-fry until fragrant. ⚠️ Use low heat for the chilies and peppercorns.
5，合炒
转大火，倒入滑炒好的鸡丁，快速翻炒均匀。把调好的宫保汁再次搅匀（防止淀粉沉底），转着圈淋入锅中，快速翻炒均匀，让汤汁浓稠裹在鸡丁上。⚠️ 宫保汁淋入前一定要再搅匀，不然淀粉会沉底。我试过没搅匀就倒进去，结果锅里全是淀粉疙瘩。
Turn to high heat, add the chicken back to the pan, and stir-fry quickly. Stir the sauce well again (to prevent the cornstarch from settling), pour it into the pan in a circle, and stir-fry quickly until the sauce thickens and coats the chicken.
6，调味出锅
撒少许白胡椒粉，加适量盐，快速翻匀。关火，撒上炸花生米，趁热吃，鸡丁滑嫩，花生米酥脆，酸甜微辣，配米饭绝了。⚠️ 花生米最后放，保持酥脆。我试过提前放花生米，结果被汤汁泡软了，一点都不脆。
Sprinkle with white pepper and add salt to taste. Turn off the heat, add the fried peanuts, and serve hot. ⚠️ Add the peanuts at the very end to keep them crispy.
宝宝们鸡腿肉切小丁，加蛋清和淀粉腌制，炒出来才嫩滑。宫保汁的醋糖比例大约是1:1.5，酸甜平衡。干辣椒和花椒要用小火炒，不然容易糊。宫保汁淋入前一定要再搅匀，防止淀粉沉底。花生米最后放，保持酥脆。
Tips: Marinate the chicken with egg white and cornstarch. The ratio of vinegar to sugar is key. Use low heat for the chilies and peppercorns. Stir the sauce well before pouring. Add peanuts at the very end.
这道【宫保鸡丁 | Kung Pao Chicken】是经典的川味家常菜。如果你喜欢这种酸甜微辣的口感，还可以试试我之前写的【鱼香肉丝 | Fish-Fragrant Shredded Pork】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this sweet and spicy flavor, you should also try my Fish-Fragrant Shredded Pork. For more classic home-style dishes, check out my Home-style category.
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