Restaurant style Kung Pao Chicken

Overview

I have loved eating Kung Pao Chicken since I was a child, so after researching for a long time, I finally made a restaurant-style version and shared it with friends who like this dish. Please correct me if there are any shortcomings. If you have a better recipe, please share it with me. Thank you! ps: Adding diced cucumbers/carrots and tomato sauce makes it look like a canteen

Tags

• hot dishes
• balsamic vinegar
• chicken breast
• cooking wine
• dried chili pepper
• garlic
• old soy sauce
• onions
• peanuts
• pixian doubanjiang
• starch
• white sugar
• zanthoxylum bungeanum
• ginger
• pepper

Ingredients

Steps

1. 1 First prepare the auxiliary ingredients: 1. Because the taste of Kung Pao Chicken is "sour, spicy, sweet, salty and numb", there should be enough Sichuan peppercorns 2. Five or six chili peppers, seeds removed 3. Appropriate amount of green onions, enough ginger and garlic slices

   

2. 2 Cut the chicken into cubes of about 2cm, marinate with cooking wine, half a spoonful of salt and an appropriate amount of pepper for ten minutes

   

3. 3 Appropriate amount of starch and spread evenly

   

4. 4 Take another bowl and mix it with the soup: two spoons of sugar + one spoon of cooking wine + half a spoon of dark soy sauce + two spoons of balsamic vinegar + an appropriate amount of starch (sugar must be enough to have sweetness, and dark soy sauce cannot be added too much otherwise it will affect the color. Because there is salt in Pixian Douban, no salt is added here)

   

5. 5 Well, it’s official now. Kung Pao Chicken is a Sichuan dish, so you need to add more oil

   

6. 6 Fry the Sichuan peppercorns first, then add the dried chili peppers

   

7. 7 When the peppers slightly change color, add a spoonful of Pixian watercress and ginger and garlic slices. The function of the Pixian watercress is to stir-fry out red oil. There are other methods such as pickling peppers and adding chili powder after frying diced chicken. I have never tried it (I didn’t take this photo properly, so please just take a look at it)

   

8. 8 Add the diced chicken and stir-fry over high heat

   

9. 9 Stir-fry the diced chicken until it turns white, then add the previously prepared soup

   

10. 10 Add scallions

    

11. 11 It’s almost out of the pan, add the fried peanuts

    

12. 12 Done! Hot, sour, sweet, salty and numb, only red oil but no juice