Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• sichuan cuisine
• chicken breast
• chicken powder
• chili pepper segments
• cornstarch
• doubanjiang
• egg white
• ginger powder
• green onions
• minced garlic
• molted peanuts
• old soy sauce
• rice vinegar
• white sugar
• zanthoxylum bungeanum
• pepper

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Cut the chicken breast into cubes, add a little salt, pepper, a little dark soy sauce and cornstarch, mix well and marinate for fifteen minutes and set aside. Cut the green onions into small pieces and set aside

   

3. 3 Prepare seasonings. Add 1 teaspoon sugar, 1/2 teaspoon dark soy sauce, 1/4 teaspoon chicken powder, and 1 teaspoon rice vinegar to a small bowl of water. Mix thoroughly and set aside

   

4. 4 Pour peanuts into the oil pan and fry over medium heat until the skin turns slightly brown. Remove and control the oil and set aside

   

5. 5 Add the marinated diced chicken and break it up until the color turns white, take it out and set aside

   

6. 6 Pour an appropriate amount of oil into the pot and heat until it is 50% hot, then sauté the Sichuan peppercorns until fragrant

   

7. 7 Add minced ginger, minced garlic, bean paste, and chili pepper segments and stir-fry until fragrant. Stir-fry the diced chicken and chopped green onions.

   

8. 8 Pour in the prepared seasoning and cook for two minutes. Use a little cornstarch to make water. Add a teaspoon of rice vinegar. Pour in the fried peanuts and stir-fry twice.

   

9. 9 It’s out of the pot