Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Chicken breast; 100g Peanuts (fried); 15g oil; 3g salt; 1 piece ginger; 2 cloves garlic; 1 stage Green onions; 6g Soy sauce; 12 Dried chili; 1 small handful Dried pepper; 1g black pepper powder; 8g corn starch; 5g Cooking Wine; 5g Rice vinegar; 5g Sugar

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Kung Pao Chicken is a very representative dish in Sichuan cuisine. It is different from the spicy and spicy of most Sichuan cuisines, but slightly spicy and slightly sweet, which suits most people's tastes. My daughter loves this dish very much. Of course, I reduced the amount of oil and sugar when I made this dish, because my family didn't like greasy and sweet foods, so I added a little sugar just to improve the freshness.
The last time I made Kung Pao Chicken, my daughter said that it was too small to make a clip. Today, I cut it to a larger size. After making it, my daughter found it very delicious and very good for dinner.

Kung Pao Chicken

1. Prepare the raw materials.

2. Cut the dried chili into small pieces, grab it, and remove the chili seeds.

3. Cut one part of the scallion into thin slices, and chop the other part together with ginger and garlic into fines.

4. Cut the chicken into small cubes.

5. Add a little cooking wine, pepper, and salt to the chicken, and then add an appropriate amount of cornstarch, and then add an appropriate amount of sesame oil.