Kung Pao Chicken

Overview

Kung Pao Chicken is a representative dish in Sichuan cuisine. The chicken is tender and spicy. It is the best choice to accompany rice and wine! Today, I used the local chicken breasts that my friend gave me to make Kung Pao Chicken for my greedy eldest son. Please give me your review! Although I can’t eat it^_^

Tags

• hot dishes
• home cooking
• shandong cuisine
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken breast
• cinnamon
• ginger powder
• onions
• oyster sauce
• peanuts
• star anise
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• minced garlic
• red pepper
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Add the peanuts to the wok and slowly fry until they change color and become crispy.

   

2. 2 Cut the chicken breast into small pieces, mix well with starch and pepper, then pour in a small amount of peanut oil, mix well and set aside.

   

3. 3 Cut the snow lotus chicken balls into small pieces, put them into a bowl and set aside. Use oyster sauce, salt, white pepper, light soy sauce, spicy fresh and sesame oil to make a soup and set aside.

   

4. 4 Put oil in the pot, add dry seasonings such as peppercorns and star anise, and slowly stir-fry until fragrant.

   

5. 5 Add chicken, ginger and garlic and stir-fry quickly.

   

6. 6 When the chicken just turns white, add the chicken balls, carrots, and pepper segments and stir-fry continuously.

   

7. 7 When the carrots are cooked until they are seven times cooked, add the green onions, pour in the soup, and reduce the juice over high heat.

   

8. 8 When the soup is almost dry, add the cooked peanuts!

   

9. 9 Serve on a plate and sprinkle with green onions and green flowers! Serve!