Kung Pao Chicken

Overview

Kung Pao Chicken is one of the most famous specialties in Sichuan cuisine. According to legend, Kung Pao Chicken was created by Ding Baozhen, the governor of Sichuan in the Qing Dynasty. Kung Pao Chicken belongs to the spicy type, red but not spicy, spicy but not strong, the meat is smooth and crispy, and tastes good. It is loved by everyone.

Tags

• hot dishes
• boneless chicken breast
• boneless chicken thigh
• chicken essence
• dried red chili pepper
• green onions
• old ginger
• peanuts
• starch
• vegetable oil
• vinegar
• white sugar
• garlic
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the boneless chicken, cut into cubes, and season with salt and starch.

   

2. 2 Soak the peanuts in water for 10 minutes, then peel them.

   

3. 3 Add cold oil to the pot, turn on the heat, and fry the peanuts.

   

4. 4 Wash the dried red pepper, ginger, garlic, and green onions and cut them into pieces and set aside.

   

5. 5 In a small bowl, add soy sauce, sesame oil, a small amount of vinegar, sugar, chicken essence, starch and water and mix well.

   

6. 6 Heat the wok, add oil, fry the diced chicken and set aside. Heat oil in a wok, add dried red pepper, Sichuan peppercorns, ginger, garlic, and green onions to the pan.

   

7. 7 Add the diced chicken and stir-fry.

   

8. 8 After the chicken is cooked, turn off the heat. Pour in the peanuts and stir-fry a few times.

   

9. 9 Remove from the pot and plate.