Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• home cooking
• common dishes
• old man
• autumn recipes
• lunch
• chicken breast
• green pepper
• peanuts
• pixian doubanjiang
• red pepper
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Pour cold oil into the pot, add peanuts, and stir-fry until there is no crackling sound.

   

2. 2 Remove the oil control.

   

3. 3 Wash the chicken and cut into small cubes. (I had it cut in advance by the vendor at the market, and it was a little finer)

   

4. 4 Add rice wine, pepper, salt, and chicken essence and mix well, then add two teaspoons of water starch and mix well again, and slurry for 10 minutes. Prepare another small bowl, add soy sauce, rice wine, pepper and salt, then add a little water starch and water and stir well to make a sauce. (I forgot to take pictures at this step)

   

5. 5 Chop green onion, ginger, green and red pepper into small rings and set aside.

   

6. 6 Pour cold oil into the pot, add diced chicken, stir-fry until it turns white and take it out.

   

7. 7 In a separate pan, sauté the peppercorns until fragrant, then add a spoonful of Pixian bean paste and stir-fry until the red oil comes out.

   

8. 8 Add onion and ginger and stir-fry until fragrant, then add the prepared sauce and stir-fry until fragrant.

   

9. 9 Add the fried diced chicken and stir-fry over high heat. Quickly add the green and red pepper and stir-fry together.

   

10. 10 Add fried peanuts.

    

11. 11 Stir together.

    

12. 12 Remove from pan and plate.

    

13. 13 Finished product.