Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• quick dishes
• preparing meals
• sichuan cuisine
• lunch
• dinner
• balsamic vinegar
• chicken breast
• chicken essence
• dried chili pepper
• garlic
• ginger
• green onions
• light soy sauce
• old soy sauce
• peanuts
• sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Cut the chicken breast into small pieces with a knife, sizing it with onion and ginger water, salt, a small amount of sugar, pepper and starch, then seal and marinate in oil for ten minutes.

   

2. 2 Have the ingredients ready.

   

3. 3 Mix a bowl of gravy, one spoon of salt, four spoons of light soy sauce, two spoons of sugar, two spoons of dark soy sauce, two spoons of cooking wine, two spoons of balsamic vinegar, six spoons of water, appropriate amount of starch, and mix well.

   

4. 4 Heat the oil in the pan, add the diced chicken in the oil, and slide it until it is cooked through. Dish it out and set aside.

   

5. 5 Peel the peanuts, add cold oil to the pan, fry over low heat until crispy, remove and set aside.

   

6. 6 Leave a little base oil in the pot, add Sichuan peppercorns and stir them until fragrant, then take out the Sichuan peppercorns, add chili peppers, ginger slices, garlic slices, and scallions in turn, stir-fry the diced chicken over high heat, add a bowl of gravy, stir-fry for a few times, until the sauce is gelatinized and evenly coats the diced chicken, add a little sesame oil and take it out of the pot.