Kung Pao Chicken

Overview

I have always liked this dish, but I have never made it. This is the first time I have made it. I personally think it is pretty good, so I share it with everyone.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• banquet dishes
• lunch
• chicken breast
• cooking wine
• cucumber
• dried chili pepper
• egg
• green onions
• peanuts
• starch
• sugar
• vinegar
• zanthoxylum bungeanum
• ketchup
• pepper
• soy sauce

Ingredients

Steps

1. 1 Cut the meat into dices of about one centimeter, marinate with pepper, cooking wine and egg white for about fifteen minutes.

   

2. 2 Prepare dried chilies, diced green onions and cucumbers and set aside.

   

3. 3 Put soy sauce, vinegar, sugar, salt water, vinegar, tomato paste and starch in a bowl, mix well and set aside.

   

4. 4 Heat the cold oil in the pan, add peanuts and fry over low heat.

   

5. 5 After the peanuts are taken out, leave a little oil at the bottom of the pot, add the marinated diced meat, stir-fry until it turns white, and set aside.

   

6. 6 Leave a little oil at the bottom of the pot, add chili peppers and Sichuan peppercorns, and bring out the aroma.

   

7. 7 Add the previously prepared sauce and cook until thickened.

   

8. 8 Add the diced meat, green onion, and cucumber, stir-fry evenly and then reduce the juice over high heat.

   

9. 9 Before serving, add the fried peanuts and stir-fry evenly before serving.

   

10. 10 It’s out of the pot, haha.