Jingjiang sauce is a special product in Beijing, and many dishes named after sauce bake are derived from it. The sauce battered chicken is the most typical one. In the early days, the dish of fried pork with sauce was very popular in restaurants. It is based on pork, but the texture of pork looks old and drier compared with chicken. As a result, some restaurants began to switch to chicken as the main ingredient based on the inspiration of Kung Pao Chicken, which resulted in this classic Beijing cuisine, which is characterized by its red color, strong sauce and sweet flavor. , The taste is tender and smooth.
京醬是北京的一個特色產品，由此衍生出很多以醬爆命名的菜，醬爆雞丁就是最典型的一個。早些年飯館裡很流行醬爆肉丁這道菜，是以豬肉為主料的做法，但豬肉的口感和雞肉相比顯得老，而且比較乾。於是，有的飯館便藉著宮保雞丁的啟發，開始轉用雞肉為主料，這就衍生出了這道經典的北京菜，其特點是：色澤紅潤，醬香味濃，鹹中帶甜，口感嫩滑。
Step one
步驟一
Dice chicken breast, add cooking wine and mix well, marinate for 15 minutes
雞胸肉切丁，加入料酒抓勻，醃15分鐘
Step two
步驟二
Diced cucumber
黃瓜切成丁
Step three
步驟三
Add starch to the marinated chicken
在醃好的雞丁中加入澱粉抓勻
Step Four
步驟四
Pour the bottom oil in the pan, pour the chicken diced and loose
平底鍋中倒入底油，倒入雞丁滑散
Step Five
步驟五
Stir fry until the chicken turns white
炒至雞丁顏色變白
Step Six
步驟六
Add chopped green onion to fragrant, turn off the heat
加入蔥花爆香，關火
Step Seven
步驟七
Pour the remaining oil of the fried chicken into a wok, heat over medium heat, and sauté until fragrant with sweet noodle sauce
將炒雞丁剩餘的油倒入炒鍋中，中火加熱，下甜麵醬炒香
Step Eight
步驟八
Stir fry the chicken
下雞丁翻炒
Step nine
步驟九
Add the diced cucumber and stir fry a few times
加入黃瓜丁翻炒幾下
Step ten
步驟十
Finally, pour in the fried peanuts
最後倒入油炸花生米
Step 11
步驟十一
Stir fry a few times, and serve on a plate
翻炒幾下，出鍋裝盤
完成
