Homemade Kung Pao Chicken
Overview
Kung Pao Chicken is a traditional Han Chinese dish that belongs to Sichuan cuisine because of its spicy taste. Home-style cooking is more casual, you can add ingredients and adjust the taste according to your own preferences. This dish is sweet and sour, slightly spicy, and the lotus root is quite crispy.
Tags
Ingredients
Steps
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Add peanuts to a pot with cold oil and fry over medium heat until the color of the skin turns darker and take them out. Don't fry it too much, as the residual heat will linger for a while after you take it out.
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I used half the plate and sprinkled the rest with salt. Let dry and set aside.
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Chicken breast, cut into fingernail-sized pieces.
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Add 1 gram of salt and a little starch and mix well.
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Dice lotus root and carrot, cut into three or two green peppers, chop a little green onion, and cut one pepper into sections and remove the seeds.
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Heat the oil in the pan, turn to medium heat, add the diced chicken and stir-fry.
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When the diced meat turns white, take it out and set aside. Don't fry it too much. I fry it a little too much until it turns golden brown.
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In another pan, sauté chopped green onion and chili until fragrant.
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Pour in the carrots and diced lotus root and stir-fry, add 2 grams of salt and a little vinegar. During this period, the pot will be a little dry, so add a little water.
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When the carrots are fried thoroughly, add a little sugar, pour in the diced chicken, add a little water and stir-fry. Because the lotus root powder is precipitated, it has a thickening effect.
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Pour in an appropriate amount of peanuts before serving. The peanuts should be dry and crispy at this time, otherwise the taste will be affected. Stir well and serve.
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If you like the effect of thick gravy, you can make a small bowl of ingredients, add sugar, vinegar, salt, water starch together, and pour it in step 9. There is no need to add more starch.
