Kung Pao Chicken

Overview

Sweet and sour, it fills up a big bowl in no time. . .

Tags

• hot dishes
• children
• old man
• sichuan cuisine
• autumn recipes
• lunch
• dinner
• famous dishes
• chicken breast
• cooking wine
• cucumber
• edible oil
• peanuts
• starch
• vinegar
• white sugar
• carrot
• red pepper
• salt

Ingredients

Steps

1. 1 Cut chicken breast, cucumber and carrot into small pieces

   

2. 2 Marinate the previously fried peanuts and chicken pieces with cooking wine and half a spoonful of starch, cut the peppers into sections, and mix together sugar, vinegar and starch

   

3. 3 Heat the oil, add chili pepper and chicken pieces, stir-fry until the chicken pieces change color

   

4. 4 Then add carrots and cucumbers and fry for three to four minutes, add peanuts

   

5. 5 Stir well and pour in the sauce

   

6. 6 Stir well until the soup becomes thick