Kung Pao Chicken

Overview

The chicken is tender, the peanuts are crispy, and the taste is spicy. It is a very popular side dish. In many restaurants, Kung Pao Chicken is often referred to as Kung Pao Chicken. As time goes by, many people no longer know what Kung Pao is. The so-called Gongbao was originally the honorary official title of its inventor, Ding Baozhen. Although there is a one-word difference, it changes the original intention of commemorating Ding Baozhen.

Tags

• hot dishes
• chicken breast
• cooking wine
• dried chili pepper
• garlic
• light soy sauce
• msg
• onions
• peanuts
• starch
• sugar
• vinegar
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Cut the chicken breast into cubes, add cooking wine, salt and marinate for 15 minutes;

   

2. 2 The peanuts are fried and cooked;

   

3. 3 Prepare gravy: add 1 spoon of sugar, 3 spoons of vinegar, 1 spoon of light soy sauce, 1 spoon of cooking wine, appropriate amount of starch, a little salt, a little MSG in a bowl, stir well;

   

4. 4 Cut the green onions into sections, dice the carrots, slice the ginger, remove the roots and slice the garlic, remove the seeds from the peppers and chop into small pieces;

   

5. 5 Put oil in the pot, wait until the oil is hot, add carrots and stir-fry;

   

6. 6 Add the green onions and continue to stir-fry for a few times, then pour it out and set aside;

   

7. 7 Marinate the diced chicken, add a little starch and oil and mix well;

   

8. 8 Pour oil into hot pan, add diced chicken and stir-fry;

   

9. 9 When the color of the diced chicken is smooth and loose, set the diced chicken to one side, add ginger, garlic, and chili until fragrant, and continue to stir-fry;

   

10. 10 Pour in the previously fried diced carrots and green onions and continue stir-frying;

    

11. 11 Add the prepared gravy and stir-fry until thickened;

    

12. 12 Pour in the peanuts and stir-fry;

    

13. 13 Remove from pan and plate.