Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• chicken breast
• cooking wine
• dried millet pepper
• fresh millet pepper
• light soy sauce
• oil
• old soy sauce
• onions
• peanuts
• sichuan pepper powder
• starch
• sugar
• vinegar
• carrot
• garlic
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 Put raw peanuts in cold oil and fry over medium-low heat until cooked

   

2. 2 Dice onions, carrots, green peppers, and garlic

   

3. 3 Beat and fluff the chicken breast, cut into cubes, add starch, cooking wine, salt, pepper, Sichuan pepper powder, oil, stir and marinate for 15-20 minutes

   

4. 4 Cut fresh and dried millet peppers into small pieces and set aside.

   

5. 5 Heat the oil in the pan to 80%, put the diced chicken in the pan, and keep pushing it. When the chicken changes color and is about six to seven years old, remove it. Pour out the oil and reserve the bottom oil for later use

   

6. 6 Add garlic and fresh dried chili pepper to the oil pan and stir-fry until fragrant.

   

7. 7 Add onions and carrots and stir-fry. If you like it softer, you can fry it for a while.

   

8. 8 Add light and dark soy vinegar (1:2:1 tablespoon), 2 tablespoons of sugar, and 2 teaspoons of salt. Because light soy sauce has been added before, don’t add too much salt. The taste is mainly sour, sweet and spicy. Add Sichuan peppercorns and pepper. Add green pepper and stir-fry.

   

9. 9 Add the diced chicken that was cut before and stir-fry, mix the starch with water and thicken it, stir-fry.

   

10. 10 When it's almost out of the pan, add the fried peanuts. Stir fry and remove from the pan. The amount of soup depends on personal preference. Because I like rice soaked in soup. So the soup was too dry.

    

11. 11 Put it on the plate ~ there’s a lot of it!