Kung Pao Chicken

Overview

Kung Pao Chicken uses chicken as the main ingredient and is cooked with peanuts, cucumbers, peppers and other auxiliary ingredients. Red but not spicy, spicy but not strong, spicy and spicy, the meat is smooth and crispy. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts.

Tags

• hot dishes
• balsamic vinegar
• chaotian pepper
• chicken breast
• chili powder
• cooking wine
• doubanjiang
• garlic
• light soy sauce
• onions
• peanuts
• starch
• white sugar
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Cut the chicken breast into thin slices, and repeatedly tap the front and back sides of the chicken with the back of a knife

   

2. 2 Cut into small cubes, put into a bowl, add ginger slices, salt, pepper, two spoons of cooking wine, one spoon of starch, mix well, marinate for 10-15 minutes

   

3. 3 Prepare the gravy: 3-4 spoons of cooking wine, 3-4 spoons of light soy sauce, 3-4 spoons of balsamic vinegar, 1 tablespoon of white sugar, mix well and set aside

   

4. 4 Chop green onions and mince garlic

   

5. 5 Add oil to the pot, add about 30 Sichuan peppercorns, turn on low heat, add Chaotian peppercorns when the Sichuan peppercorns are fragrant, add minced garlic if the color becomes slightly darker

   

6. 6 Add the chicken, change to medium heat and stir-fry evenly

   

7. 7 When the chicken changes color slightly, add 1 spoonful of bean paste and stir-fry, add chili powder

   

8. 8 Add peanuts, green onions and gravy, turn up the heat and stir-fry evenly

   

9. 9 When the juice is evenly coated and thickened, turn off the heat

   

10. 10 Kung Pao Chicken and Kung Pao Chicken are ready!