Kung Pao Chicken

Overview

Kung Pao Chicken is a traditional Sichuan dish. Nowadays, Kung Pao Chicken is a common dish in Chinese restaurants of all sizes. I don’t know what the raw materials needed for real Kung Pao Chicken, so I made this dish that looks like Kung Pao Chicken based on the recipes from netizens and my family’s eating habits.

Tags

• hot dishes
• balsamic vinegar
• chicken breast
• colorful pepper
• cooking wine
• light soy sauce
• onions
• peanuts
• starch
• white sugar
• ginger
• pepper

Ingredients

Steps

1. 1 Main ingredients (I forgot to include peanuts)

   

2. 2 Slice the onion, shred the ginger, dice the chicken, add cooking wine, pepper, and starch and mix well with your hands, marinate for 10 minutes

   

3. 3 Chop colorful pepper into small cubes

   

4. 4 Prepare a small bowl of sauce: 1 spoon of sugar, 2 spoons of vinegar, 3 spoons of light soy sauce and mix well

   

5. 5 Peel the peanuts and fry in oil, fry until the surface is slightly brown, set aside

   

6. 6 Leave the oil in the pot and stir-fry the onion and ginger

   

7. 7 Pour in diced chicken and stir-fry until white in color, set aside

   

8. 8 Add a little oil to the pot and stir-fry the diced bell peppers for a while

   

9. 9 Then slide the fried chicken cubes down and stir-fry

   

10. 10 Pour in the sauce

    

11. 11 Then pour in the starch water

    

12. 12 When the soup thickens, add the fried peanuts

    

13. 13 Quickly stir-fry evenly

    

14. 14 Plate it and you’re ready to eat