Kung Pao Chicken

Take an appropriate amount of chicken breast. Use a wooden stick to knock the chicken loose. Cut the chicken into two halves from the middle. Cut the chicken into dices of appropriate size and put them into a bowl. Be careful not to cut into straight strips.

Take another bowl and add appropriate amount of thin ginger slices, spring onions and cooking wine, and squeeze out the onion and ginger juice. Add an appropriate amount of salt, dark soy sauce, green onion, ginger juice and cornstarch to the chicken bowl, and mix well with your hands until sticky. Then add an appropriate amount of salad oil and mix well to avoid sticking when putting it in the pot.

Cut green onions into appropriate sections and set aside. Take a bowl and add appropriate amount of sugar, chicken essence, white pepper and balsamic vinegar, stir well to make flavored water and set aside.

Heat an appropriate amount of oil in the pot. When it bubbles up quickly and reaches a high temperature, add the diced chicken until it is smooth and cooked. Pour it out quickly and filter out the oil. Remove the oil from the pot, add an appropriate amount of dried chili knots and peppercorn seeds, add a spoonful of water, and cook out the spiciness of the chili pepper and the numbing flavor of the peppercorns. After the water is cooked dry, add an appropriate amount of minced garlic and ginger and stir-fry together until fragrant. After the chili is fragrant, add the diced chicken and flavored water, stir-fry over high heat, then add the green onion segments and fried peanuts, stir-fry evenly, and serve.

Finished product pictures

Overview

Tags

Ingredients

Steps