Kung Pao Chicken

Overview

Kung Pao Chicken is a traditional Sichuan dish. It looks red, but is actually red but not spicy and has a strong numbing aroma. The meat is smooth and crispy and tastes a little sweet. The peanuts inside are very crispy and fragrant. Kung Pao Chicken is indeed a famous dish and it is delicious~

Tags

• hot dishes
• sichuan cuisine
• aged vinegar
• chicken breast
• chicken essence
• cooking wine
• cornstarch
• doubanjiang
• dried chili pepper
• egg white
• green onions
• peanuts
• refined salt
• white sugar
• garlic
• ginger
• peppercorns

Ingredients

Steps

1. 1 Ingredients collection.

   

2. 2 First cut the chicken breast into strips along the grain, then cut into evenly sized dices. Add an appropriate amount of cooking wine and refined salt and mix until thick. Add half an egg white and continue mixing. Then add starch and mix to make it sizing. Finally, add a little cooking oil and mix well to prevent sticking.

   

3. 3 Cut green onions into small sections and cut carrots into small dices.

   

4. 4 Mince ginger and garlic.

   

5. 5 Add a wide amount of oil to the pot. When the oil is 30% hot, add the diced chicken and loosen it. Remove it when it is cooked.

   

6. 6 Use the remaining oil to continue frying the peanuts.

   

7. 7 When the peanuts are almost cooked, stir in the carrots and take them out together.

   

8. 8 Leave the base oil in the pot, add dried chili peppers and peppercorns and fry until the numbing aroma is obtained. Add onion, ginger and garlic and stir-fry until aromatic. Add a little bean paste and stir-fry until the red oil comes out. Add the mature vinegar along the edge of the pot, add refined salt, chicken essence, and white sugar and stir-fry the sauce evenly.

   

9. 9 Add diced chicken, peanuts and carrots, stir-fry evenly, and pour in a little red oil before serving.

   

10. 10 The spicy and fragrant Kung Pao Chicken is ready.