Kung Pao Chicken

Overview

The meat of Kung Pao Chicken is tender and smooth, spicy and sweet, and combined with the crispy peanuts, it is spicy and crispy in the mouth, and it goes very well with rice.

Tags

• hot dishes
• sichuan cuisine
• chicken breast
• chicken essence
• cooking wine
• cucumber
• dried chili pepper
• garlic
• light soy sauce
• onions
• peanut oil
• peanuts
• starch
• sugar
• vinegar
• carrot
• ginger
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Heat the pan with cold oil and fry the peanuts until cooked, then set aside.

   

3. 3 Dice the chicken breast, dice the carrots and cucumbers, mince the onions, ginger and garlic, and cut the dried chilies into sections.

   

4. 4 Add appropriate amount of soy sauce, pepper, cooking wine and starch to the chicken and marinate for ten minutes.

   

5. 5 According to personal taste, use appropriate amount of light soy sauce, a little vinegar, sugar, salt, chicken starch, and water to prepare a juice for later use.

   

6. 6 Heat the oil in the pan, add the diced carrots and stir-fry for a while, then set aside.

   

7. 7 Add onion, ginger, garlic and dried chili pepper to the pot and sauté until fragrant.

   

8. 8 Add the diced chicken and stir-fry until the diced meat turns white.

   

9. 9 Add carrots and fry until cooked.

   

10. 10 Add diced cucumber and stir-fry for a few times

    

11. 11 Pour in the sauce and stir-fry quickly to reduce the juice. Pour in a little sesame oil and remove from the pan

    

12. 12 Transfer to a plate and sprinkle with peanuts and serve.

    

13. 13 Spicy and crispy, it goes very well with rice.