Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• home cooking
• preparing meals
• sichuan cuisine
• lunch
• dinner
• chicken
• chicken powder
• cooking wine
• cucumber
• doubanjiang
• dried chili pepper
• green onions
• peanuts
• starch
• vinegar
• white sugar
• zanthoxylum bungeanum
• carrot
• salt

Ingredients

Steps

1. 1 Cut the chicken into cubes, blanch it in water and set aside (for those who are more particular, you can marinate the diced chicken with salt, chicken essence, and cooking wine for a while, then add it to the pan and stir-fry for a while and set aside)

   

2. 2 Pour a little oil into the pot and sauté the dried chili peppers and Sichuan peppercorns until fragrant (you can also add ginger and garlic slices and stir-fry together. I ran out of ginger and garlic, so I can't stir-fry them together)

   

3. 3 Put the diced carrots into the pot

   

4. 4 Put the diced cucumber in the pot

   

5. 5 Add diced chicken into the pot and stir-fry together

   

6. 6 Put cooking wine, bean paste, vinegar into the pot, and add a little water

   

7. 7 Heat the oil in another pan and fry the peanuts for a minute, then put the fried peanuts into the pan

   

8. 8 Put the chopped green onions into the pot, add a little water starch, salt, chicken powder and sugar

   

9. 9 Turn up the heat and stir-fry quickly until the juice is reduced

   

10. 10 Remove from pan and plate