Kung Pao Chicken

Overview

Chicken contains vitamins C, E, etc., a high proportion of protein, many types, and high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body.

Tags

• hot dishes
• sichuan cuisine
• autumn recipes
• winter recipes
• lunch
• famous dishes
• chicken breast
• cooking wine
• dried chili pepper
• high freshness soy sauce
• onions
• peanuts
• starch
• sugar
• vinegar
• pepper
• salt

Ingredients

Steps

1. 1 Fried peanuts and set aside

   

2. 2 Wash the chicken and remove any remaining fat.

   

3. 3 Pound the chicken to loosen it. (This step cannot be omitted, the fluffy chicken will be more tender and flavorful)

   

4. 4 Cut the chicken into 1cm cubes.

   

5. 5 Add pepper, cooking wine, half a spoonful of salt and appropriate amount of starch to the diced chicken, mix well, and marinate for 20 minutes

   

6. 6 Cut appropriate amount of scallions into sections and cut dried chilies into sections

   

7. 7 Add two spoons of soy sauce, one spoon of sugar, two spoons of vinegar and one spoon of starch and mix thoroughly to form a sauce. Add salt as appropriate. (The ratio of sweet and sour can be adjusted according to your own taste)

   

8. 8 Heat the pan, add appropriate amount of oil and stir-fry the diced chicken.

   

9. 9 Stir-fry the diced chicken until it turns white and is about cooked.

   

10. 10 Add the green onions and peppers and stir-fry evenly.

    

11. 11 Stir-fry until the green onion segments are broken. When the chicken is cooked, pour in the sauce and stir-fry quickly and evenly.

    

12. 12 Turn off the heat, add fried peanuts, stir well and serve.