Kung Pao Chicken

Overview

The most homely Kung Pao Chicken is another most popular dish. I learned this recipe a few years ago when I participated in an offline event held by Sohu Food and Drink at the Beijing International Hotel. I made slight changes, such as not using spicy peanuts but slightly cooking the peanuts in the microwave. In the past few years, it has become one of the recipes that my children often order on weekends.

Tags

• hot dishes
• old man
• sichuan cuisine
• summer recipes
• lunch
• famous dishes
• chicken breast
• cooked peanuts
• cooking wine
• garlic cloves
• green onions
• light soy sauce
• old soy sauce
• sichuan pepper powder
• starch
• vinegar
• white sugar
• bell pepper
• ginger
• water

Ingredients

Steps

1. 1 Cut green onions into sections, the same size as diced chicken, cut bell peppers into sections, mince green onions, ginger, and garlic. Microwave peanuts for about 7 minutes. Make the sauce: 10 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of cooking wine, 30 grams of sugar, 40 grams of vinegar, 30 grams of water, and appropriate amount of starch. Mix well and set aside

   

2. 2 Hot pot, cold oil

   

3. 3 Add ginger and garlic and sauté over low heat until fragrant

   

4. 4 Add chili pepper segments and sauté over low heat until fragrant

   

5. 5 Add pepper powder and saute until fragrant

   

6. 6 Add scallions and stir-fry over high heat for 5 seconds

   

7. 7 Add diced chicken and stir-fry until it changes color

   

8. 8 Pour in the prepared juice, stir-fry evenly, add appropriate amount of salt and stir-fry evenly

   

9. 9 Add diced cucumber

   

10. 10 Add peanuts and stir-fry evenly and serve

    

11. 11 The deliciousness is right now. It’s best to eat with a spoon