Kung Pao Chicken

Overview

When I was in college, I had to show off my skills to my family during the Chinese New Year and make Kung Pao Chicken. When everyone stretched their necks and waited for me to serve this dish, it was very flattering: my brother ate all the peanuts and said it was very crunchy. My sister-in-law ate all the diced cucumbers and said they were very fragrant. It is not easy to eat cucumbers in the winter. My nephew ate all the carrots and said they were sweet and crunchy. Only the diced chicken that I carefully fried was left for me, and it collapsed at that time. After many years, my pirated version of Kung Pao Chicken has improved a bit, but I still don’t know how to taste the sweet and sour taste. Hey, just make do with it!

Tags

• hot dishes
• chicken breast
• cucumber
• onions
• pepper noodles
• salad oil
• vinegar
• white sugar
• carrot
• ginger slices
• minced garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Two pieces of chicken breast were washed, eight taels, which was actually a bit too much, and two people didn't eat it.

   

2. 2 Cut into 0.8cm squares

   

3. 3 Season the meat with half a spoonful of salt and half a spoonful of peppercorns, then add one egg white and mix well with four small spoonfuls of potato starch to make the meat tender and tasty.

   

4. 4 Then add two tablespoons of salad oil and mix well to reduce the chance of sticking to the pan.

   

5. 5 After mixing well, it is like this. It is best to marinate for half an hour.

   

6. 6 The second step is to mix the bowl juice - two tablespoons of salt, one tablespoon of peppercorns, one tablespoon of sugar, one tablespoon of soy sauce, two tablespoons of vinegar, one tablespoon of potato starch, and four tablespoons of water. (The small spoon is the small spoon in the spice jar)

   

7. 7 Cut onion, ginger and garlic into small pieces.

   

8. 8 Also cut some green onions

   

9. 9 Cut the carrots into dices as big as the meat, blanch them and let them cool. Cut the cucumber into dices of the same size (sorry, I forgot to take a photo of the diced cucumber)

   

10. 10 Heat the pot, add two tablespoons of oil (a rice spoon for soup), this amount is larger than usual for cooking (about 1.5 times), because the diced meat needs more oil, otherwise it will stick to the pot. Heat the oil and add dried chilies cut into sections

    

11. 11 When the pepper is fragrant and bright red in color but not mushy, add the diced chicken and fry

    

12. 12 When the diced chicken turns white, add onion, ginger and garlic

    

13. 13 Sauté until fragrant. If for a good taste, if the color should change, proceed to the next step and the meat will taste tender and smooth (the ones in restaurants will not be fully cooked, because fully cooked meat will be dry). But I am in a special period now and must eat fully cooked meat, so I fry it for a while. In fact, the starchy egg whites are still tender even when fully cooked.

    

14. 14 When the meat is cooked, add diced carrots and fry for two minutes

    

15. 15 Add diced cucumber and green onions.

    

16. 16 At the same time, add the bowl of juice. The diced cucumbers are very ripe. The two minutes it takes for the bowl of juice to absorb the flavor is enough for the diced cucumbers to mature.

    

17. 17 The sign that the bowl of sauce is delicious is that the dish has become thicker and the aroma has come out, and it is ready to be plated.