Family version of Kung Pao Chicken

Overview

Time flies, and in a blink of an eye, my son is 9 months old. In order to be a competent mother and a virtuous wife in the future, I began to work in the kitchen.

Tags

• hot dishes
• home cooking
• chicken breast
• cooking wine
• cucumber
• dried chili pepper
• five spice powder
• garlic
• light soy sauce
• onions
• peanut oil
• peanuts
• vinegar
• white sugar
• carrot
• ginger
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Wash the chicken breasts, remove tendons and membranes.

   

2. 2 Wash the cucumbers and peel the carrots.

   

3. 3 Dice cucumber and carrot, mince onion, ginger and garlic, and cut dried chili into sections.

   

4. 4 Cut the chicken breast into cubes, add cooking wine, white pepper, allspice, a small amount of salt, mix well and marinate for 10 minutes.

   

5. 5 Fried peanuts and set aside.

   

6. 6 Put oil in the pot, add diced chicken breasts and fry until they change color.

   

7. 7 Put a small amount of oil at the bottom of the pot, add minced onions, ginger, garlic, and dried chili peppers and sauté until fragrant. Add in diced carrots, diced cucumbers, and stir-fried diced chicken breasts. Add light soy sauce, vinegar, sugar, and salt to the sauce. Add to the pot and stir-fry evenly. Finally, add fried peanuts.

   

8. 8 After stir-frying evenly, the home version of Kung Pao Chicken is ready.

   

9. 9 Grate the remaining carrots and cucumbers into shreds, add some soaked soybean skins, add sugar, salt, vinegar, light soy sauce, sesame oil, and peppercorn oil, mix well, and serve with three shreds!