Kung Pao Chicken

Overview

Kung Pao Chicken is a home-cooked dish that is full of color, flavor and flavor. It just came out of the pot and I couldn’t wait to take a bite. It was sweet, sour, spicy and salty, and very refreshing.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• spring recipes
• autumn recipes
• lunch
• famous dishes
• chicken legs
• cooking wine
• dried chili pepper
• edible oil
• fried peanuts
• light soy sauce
• old soy sauce
• onions
• sichuan pepper powder
• starch
• sugar
• vinegar
• zanthoxylum bungeanum
• ginger
• minced garlic
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Remove bones from chicken legs, cut into cubes, marinate with salt, light soy sauce, dark soy sauce, pepper powder, cooking wine and dry starch for fifteen minutes

   

3. 3 Heat oil in a pan, add onion, ginger and garlic and saute until fragrant

   

4. 4 Add the marinated diced chicken and stir-fry

   

5. 5 Fry until the chicken is golden brown and set aside

   

6. 6 Mix dark soy sauce, cooking wine, light soy sauce, water starch, vinegar and sugar into juice and set aside

   

7. 7 Heat a wok, add oil, add Sichuan peppercorns and dried chilies and stir-fry until fragrant

   

8. 8 Add onion, ginger and garlic and stir-fry until fragrant

   

9. 9 Add the fried diced chicken and stir-fry together

   

10. 10 Pour in the freshly prepared juice and cook until the soup thickens

    

11. 11 Add the fried peanuts, stir well and serve