Kung Pao Chicken

Overview

My husband likes Kung Pao Chicken very much, and I also like it very much. This dish tastes great. Every time I make it, my husband and I can eat a big bowl of rice. It is also very simple to make! I don’t really like peppercorns, so I just put peanuts with peppercorns in it, without adding any extra. I think it suits my appetite very well, haha.

Tags

• hot dishes
• children
• sichuan cuisine
• banquet dishes
• lunch
• banquet
• famous dishes
• chicken breast
• cooking wine
• dried chili pepper
• green onions
• peanuts
• starch
• sugar
• vinegar
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare all the ingredients, cut the carrots into small pieces of about 1.5 cm, chop the dried peppers, and cut the green onions into sections

   

2. 2 Remove the fascia from the chicken breasts and cut into squares about 1.5 cm

   

3. 3 Put it into a bowl, add a little starch, salt, cooking wine and soy sauce and marinate for 20 minutes

   

4. 4 Add oil to the pot, add marinated diced chicken and stir-fry until the meat changes color, take it out and put it on a plate

   

5. 5 Put a little bit of oil in the pot, add chopped dried chili and stir-fry, add carrots and stir-fry

   

6. 6 Add the chicken pieces that have changed color and stir-fry until the chicken is about 7 minutes cooked. Add the seasoning sauce [soy sauce, salt, sugar, vinegar, cooking wine], add an appropriate amount of water and simmer over low heat

   

7. 7 After the soup has simmered dry, you can add peanuts and green onions, stir-fry a few times and it’s ready to serve

   

8. 8 If you like sweet and sour food, you can increase the proportion of sugar and vinegar appropriately