Kung Pao Chicken

Overview

The hot and sour taste is very good with rice, and it is not the sweet recipe in Jiangsu and Zhejiang.

Tags

• hot dishes
• balsamic vinegar
• chicken breast
• chicken essence
• cooking wine
• dried chili pepper
• green onions
• light soy sauce
• old soy sauce
• peanuts
• white sugar
• zanthoxylum bungeanum
• pepper
• salt

Ingredients

Steps

1. 1 Prepare ingredients, mix water and starch and set aside, mix light soy sauce, dark soy sauce, pepper, sugar, balsamic vinegar, chicken essence and set aside

   

2. 2 Cut green onion into sections, dice chicken, mix with water, starch, salt and cooking wine and marinate for ten minutes

   

3. 3 Heat cold oil in a pan, add in diced chicken and stir-fry until white, remove and set aside

   

4. 4 Pour a small amount of oil, add dried chili peppers, Sichuan peppercorns, and green onions in sequence, and stir-fry until fragrant

   

5. 5 Pour in the diced chicken and stir-fry evenly

   

6. 6 Pour in the prepared sauce and stir-fry over high heat

   

7. 7 When the juice is almost reduced, add peanuts and stir-fry evenly, and prepare to cook

   

8. 8 Complete loading