Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• sichuan cuisine
• balsamic vinegar
• chicken breast
• chicken powder
• chili pepper segments
• cooking wine
• cornstarch
• garlic
• green onions
• old soy sauce
• peanuts
• white sugar
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Cut the chicken breast into cubes, add cornstarch, pepper, a little salt, a teaspoon of cooking wine, mix well and marinate for about ten minutes

   

3. 3 Mince ginger and garlic, cut chili into sections, Sichuan peppercorns, and dice green onions. Prepare a small bowl, pour half a bowl of water, add one and a half teaspoons of dark soy sauce, one and a half teaspoons of white sugar, one-third of a teaspoon of salt, a little chicken powder, one teaspoon of balsamic vinegar, mix well and set aside

   

4. 4 Pour an appropriate amount of oil into the pan and fry the peanuts until cooked, take them out and set aside.

   

5. 5 Remove the diced chicken and set aside until it changes color.

   

6. 6 Sauté the Sichuan peppercorns until fragrant

   

7. 7 Add minced ginger, garlic and chili and stir-fry until fragrant

   

8. 8 Add in diced chicken and stir-fry

   

9. 9 Pour in the prepared sauce and bring to a boil over high heat

   

10. 10 Add chopped green onions

    

11. 11 Mix a little cornstarch into water, add fried peanuts and stir-fry evenly.

    

12. 12 Finished product