Kung Pao Chicken

Prepare fresh chicken breasts, wash and drain and set aside

Cut chicken breast into small pieces

Add fresh soy sauce, cooking wine, sugar, egg white, and starch

Mix the seasonings and marinate for half an hour to infuse the flavor

Chop green onions and coriander into fine pieces and set aside

Oyster sauce, Yipin fresh soy sauce, sugar, MSG, chopped green onion and coriander, starch, water and mix thoroughly

Pour an appropriate amount of base oil into the pot, heat and stir-fry until the peanuts turn golden brown and take them out

Pour the simmered and flavorful diced chicken into the hot oil and stir-fry quickly until the chicken changes color and serve

Chop onion, ginger and garlic and set aside

Pour the base oil into the pot and heat it. First add the Sichuan peppercorns and aniseed and stir-fry until fragrant. Then add the onions, ginger, garlic and small red peppers and stir-fry

Add cucumber and carrot and stir-fry for a while

Add diced chicken and peanuts and stir-fry quickly over high heat

Pour the prepared sauce evenly on top so that every little penis can be coated with the sauce

Delicious Kung Pao Chicken on the plate

A classic and delicious old dish

Drinking wine, chatting, tasting delicious food, so happy

What a tempting Kung Pao Chicken

Overview

Tags

Ingredients

Steps