Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chicken breast; 50g Cucumber; 50g peanut; 1 tablespoon oil; 1 tsp salt; 10g Green onions; 1 ginger; 2 cloves garlic; 1 tsp Chicken Essence; 10 capsules pepper; 10ml Cooking Wine; 1 tablespoon Vinegar; 1 tsp Sugar; 10g starch; a little Egg white; 3 pcs Dried chili; 1 tablespoon Soy sauce; a little MSG; 2 tablespoons water

by Wandering stars

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Kung Pao Chicken is one of the representatives of Sichuan cuisine. The tender chicken and crispy peanuts are delicious. Kung Pao is a very famous type in Sichuan cuisine, and the most famous one is "Kong Pao Chicken". Because of its spicy taste, the tenderness of chicken and the crispness of peanuts, it is widely welcomed by the public.
When I didn't know how to cook, the most common order for eating out was this Kung Pao Chicken. Now I can cook it too, hehe, the taste is still good.

Kung Pao Chicken

1. Ingredients: chicken breast, peanuts, cucumbers, green onions, peppers

2. Cut chicken breast and cucumber into 1 cm square pieces

3. Add the chicken breasts to dry starch, salt, cooking wine, egg whites, and pepper, mix well and marinate for ten minutes

4. Cut green onion and dried chili into sections, diced ginger and garlic

5. Put the peanuts in the microwave and beat them for 1 minute on medium-high heat, take out the peanuts in the middle and turn them over. After cooling, rub the skin and peel off.

6. Mix light soy sauce, vinegar, sugar, monosodium glutamate and salt with 2 tablespoons of water and mix thoroughly into a bowl

7. Put a little oil in the pot and heat until 40% hot, add the chicken cubes and loosen them

8. Stir-fry until the surface turns white

9. Leave the bottom oil in the pot, first add the pepper and dried chili until fragrant

10. Add the chicken and stir fry

11. Add the diced cucumber and stir fry evenly

12. Stir the adjusted bowl of juice again and pour it into the pot, and stir-fry quickly on high heat.

13. Finally, add peanuts and stir-fry evenly

Tips:
1. After the chicken is fried with grease, it should be fried quickly, and the time should not be too long to prevent the chicken from getting burnt;
2. Adjusting the bowl of juice in advance is also the key to making this dish;
3. Peanuts can also be soaked in water and then peeled and fried.