Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• maternity
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• aged vinegar
• chicken breast
• cooking wine
• cornstarch
• doubanjiang
• dried chili pepper
• green onions
• peanuts
• sugar
• zanthoxylum bungeanum
• garlic
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare the materials in the picture

   

2. 2 Cut the chicken into cubes, add cooking wine, oyster sauce, dark soy sauce and cornstarch and marinate for 15 minutes

   

3. 3 Cut the ingredients as shown in the picture

   

4. 4 Fry the peanuts and peel them

   

5. 5 Sweet and sour juice (1 spoon cooking wine, 2 spoons sugar, 3 spoons soy sauce, 4 spoons vinegar, 1 spoon cornstarch, appropriate amount of water)

   

6. 6 Add oil to the pot, add chicken and fry until cooked, set aside

   

7. 7 Add oil to the pot, add peppercorns and garlic and sauté until fragrant

   

8. 8 Add the bean paste, cut the chilies short, and squeeze out the red oil

   

9. 9 Add green onions and chicken, stir-fry evenly

   

10. 10 After stir-frying for 1 minute, add the prepared sauce

    

11. 11 Stir-fry until thickened, add peanuts, stir-fry evenly, and serve

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures