Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• children
• old man
• sichuan cuisine
• spring recipes
• lunch
• famous dishes
• chicken breast
• clear water
• cooking wine
• dried chili pepper
• egg white
• green onions
• peanuts
• white sugar
• zanthoxylum bungeanum
• carrot
• ketchup
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the chicken breast and cut into evenly sized cubes, add egg white, a little salt and cooking wine and marinate for 20 minutes

   

2. 2 Cut carrots into 1cm cubes, cut green onions and dried chilies into 1cm sections and set aside

   

3. 3 Add oil to the pot and stir-fry until the peanuts change color, remove and set aside

   

4. 4 Mix soy sauce, sugar, tomato paste, a little salt and appropriate amount of water to make a juice and set aside

   

5. 5 Heat oil in a pot, stir-fry the marinated chicken and set aside (the one in the photo is uncooked, it needs to be stir-fried until it turns white)

   

6. 6 In another pot, add oil, add dried chili peppers and Sichuan peppercorns and saute until fragrant, add carrots and stir-fry for a while

   

7. 7 Pour in the prepared soup and bring to a boil

   

8. 8 Then add the fried chicken, peanuts and green onions and stir-fry evenly, then use high heat to reduce the soup

   

9. 9 Finished product pictures