Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• shandong cuisine
• lunch
• chicken essence
• chicken legs
• cooking wine
• green pepper
• light soy sauce
• oil
• onions
• peanuts
• red pepper
• starch
• vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Remove the chicken bones and cut into pieces, add one spoon each of light soy sauce and cooking wine, and marinate for fifteen minutes

   

2. 2 Soak the peanuts in water for ten minutes, put oil in the pot, and at the same time pour in the drained peanuts, preferably using kitchen paper to absorb the water. As the oil temperature rises, flip over the peanuts until they change color, then remove from the pot and drain the oil.

   

3. 3 Add one spoon of vinegar, two spoons of light soy sauce, sugar, chicken essence, starch, add water to make a juice and set aside.

   

4. 4 Slice the onion and garlic, shred the ginger, and cut the pepper into rings.

   

5. 5 Heat the oil in the pan and add the peppercorns. When the oil is hot, add onion, ginger and garlic, stir-fry until fragrant, add chili bean paste and stir-fry until red oil appears,

   

6. 6 Add the marinated diced chicken, stir-fry until raw, add pepper, add salt, stir-fry, pour in the sauce, stir-fry until thick, add peanuts. Turn off the heat.

   

7. 7 Plate it and serve it. The chicken is soft and elastic, spicy and delicious😝😝