Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Prepare ingredients.
Cut green onions into sections.
Cut red pepper into sections.
Mince ginger and garlic.
Cut the lettuce into finger-sized dices.
Slap the chicken breasts with the blade of a knife.
Cut into strips first, then into cubes.
Mix the cut meat with starch, soy sauce and rice wine and marinate for 10 minutes.
For shallow juice, mix starch, soy sauce, vinegar, salt, sugar, chicken essence and water and set aside.
Heat oil in a pot, add Sichuan peppercorns and fry them in the Sichuan peppercorn oil.
Take out the fried peppercorns and don't want them.
Add chicken breast and fry.
Add ginger and dried chili and stir-fry.
Add lettuce and green onions and stir-fry.
Pour in shallow sauce and stir-fry until sticky.
Add minced garlic.
Add peanuts and stir-fry until evenly mixed.