Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Chicken breast; 50g peanut; 1 piece Red pepper; 2 pcs Dried chili; 1 piece green pepper; 10 capsules Dried pepper; 1 piece Garlic cloves; 1g shallot; 1 tablespoon Soy sauce; 1 small piece ginger; 1 tablespoon Sugar; 1 tablespoon Vinegar; 1 teaspoon Cooking Wine; 1 tablespoon starch; a little salt; a little Doubanjiang

by Mizige

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

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.

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

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

4. Put it on the plate and set aside.

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.

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.