Kung Pao Chicken

Kung Pao Chicken

by Mizige

4.6 (1)







Kung Pao Chicken, a traditional Sichuan dish. It is made from fried chicken, dried chili, peanuts, etc. Legend has it that the family chef of the palace guard Ding Baozhen in the late Qing Dynasty created the name. This dish is delicious and tender, spicy but not dry, with a slightly sweet and sour taste.


Kung Pao Chicken

1. First pat the chicken breast meat and chop it into cubes. Add 1 teaspoon of cooking wine and a little salt. After grasping the strength, add the starch and marinate for 10 minutes. Mix the sugar, vinegar, dark soy sauce, salt, starch, and water to make a juice.

Kung Pao Chicken recipe

2. Slice green onion, ginger, and garlic, and cut green, red pepper, and dried red pepper into sections.

Kung Pao Chicken recipe

3. The peanuts are fried in a frying pan and crispy.

Kung Pao Chicken recipe

4. Put it on the plate and set aside.

Kung Pao Chicken recipe

5. Boil water in the pot, turn off the heat when it is boiling, and quickly remove the water when the diced chicken turns white.

Kung Pao Chicken recipe

6. Leave the bottom oil in the pot, first add the Chinese pepper and dried sea pepper to fragrant, then add the ginger, onion (only part of it), garlic, green and red pepper and stir fry.

Kung Pao Chicken recipe

7. Add the diced chicken and bean paste and stir well. Then put in the tuned Kung Pao juice.

Kung Pao Chicken recipe

8. Finally, add peanuts and chopped green onion and mix well.

Kung Pao Chicken recipe


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