Homemade Kung Pao Chicken

Name: Homemade Kung Pao Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g chicken; 20g Dried chili; 30g peanut; 3g Knorr Chicken Noodle; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; 3g Sugar; 10g starch; 20g Vegetable oil; 8g Green onion; 8g garlic; 3g Ginger powder; 4g Vinegar; 20g Egg white; 8g Pepper oil

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Nowadays, "Kung Pao Chicken" is a common dish in Chinese restaurants of all sizes. As for some menus, it is written as Gong Bao Chicken. Some people think that the cooking method is "stir-fry". In fact, this is a misunderstanding. The so-called "Kong Bao" is actually the honorary official title of the inventor Ding Baozhen. After Xianfeng, the most advanced titles such as "So and So Teacher" and "So and So Bao" had a nickname-"Kong Bao". Ding Baozhen ruled Shu for ten years. He was a good official and made many achievements. He died in the eleventh year of Guangxu. In order to commend his achievements, the Qing court awarded the "Prince Taibao". When Ding Baozhen was the governor-general of Sichuan, he created a delicacy made by sautéing diced chicken, red pepper, and peanuts. This delicacy was originally Ding's "private kitchen", but it became very popular and widely circulated. So the name of this dish is actually to commemorate him.

Today the little guy is not at home, I can finally eat some spicy dishes, 5555... . Very pitiful. . .

Homemade Kung Pao Chicken

1. Dice chicken breasts, add a little Knorr chicken powder, egg white, starch, cooking wine, mix well, marinate for 15 minutes

2. Cut the dried red pepper into small pieces. Garlic smashed and set aside

3. Cold wok cold oil, fried peanuts crispy. I use the wok to fry, so the oil and water will be less peanuts should be peeled in advance, in order to save trouble, no peeling

4. Mix the light soy sauce, sugar, vinegar, and ginger powder into a sauce and add a little water starch for later use

5. Heat oil in a hot pot (the remaining oil of fried peanuts, add a little pepper oil), saute the dried red peppers and garlic

6. Add the diced chicken and stir-fry, add the sauce and stir fry

7. After the chicken is fried, thicken it, add peanuts, turn over twice, and serve.

Tips:
1. The peanuts must be cooked before the pan is started, so as not to stir-fry in the pan for a long time, which will affect the crispy feeling of the peanuts.
2. No salt is added because it is already delicious when marinated with Knorr chicken powder. If chicken powder is not available, salt can be used instead. But the marinated chicken powder is more tender and fresher.
3. The chicken breast that I use can also use chicken thighs.