Kung Pao Chicken
Overview
Because of Chinese restaurants, Kung Pao Chicken has become popular again. In fact, this dish couldn’t be more homely and simple
Tags
Ingredients
Steps
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Preparation materials: 1 chicken breast of about 200g, 1 cucumber, 50g Jiuguijiu peanuts (or Huang Feihong, or fried by yourself), 2 tablespoons of bean paste, 3-5 dried chili peppers, and 1 tablespoon of light soy sauce. Dice chicken breasts and cucumbers, slice ginger
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Add a few Sichuan peppercorns to the oil pan, then add diced chicken (I'm temporarily abstaining from starch, so I didn't marinate it beforehand. If you like a smoother texture, you can marinate it in starchy light soy sauce cooking wine for 5-10 minutes in advance) and stir-fry until the chicken changes color, remove and set aside
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Pour oil into the pot again, add bean paste, ginger slices, garlic cloves, stir-fry evenly over medium-low heat until red oil comes out of the bean paste (be sure to use medium-low heat, otherwise it will be fried)
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Pour in the fried chicken and stir-fry evenly
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Pour in diced cucumber and stir-fry evenly
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After 1-2 minutes, add the dried chili pepper (dried chili pepper can be placed in the third step and put directly into the pot with other seasonings, which will be spicier, so the dried chili pepper is added here, and the dish will not be particularly spicy)
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After all the ingredients are stir-fried evenly, add the Jiugui Jiu peanuts. Doubanjiang and light soy sauce are very salty. If they are light, no additional salt is needed. If they are heavy, you can add an appropriate amount of salt as needed.
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Stir-fry evenly for 1-2 minutes, then serve on a plate (if you like the color of the restaurant, you need to thicken the soup with water starch before serving, slowly pour it into the pot, stir and serve)
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Complete
