Kung Pao Chicken

Kung Pao Chicken

by _Wei Young who loves food

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Kung Pao Chicken is a masterpiece of Sichuan cuisine and a popular dish. Today, a dish made with diced celery, diced chili, peanuts and diced chicken. The chicken is tender and the peanuts are crispy. I believe this rich taste is the best meal...

Ingredients

Kung Pao Chicken

1. Add a little salt to the cooking wine to marinate the chicken, mix with wet starch and stir well, heat the pan with cool oil, and fry the chicken breasts.

Kung Pao Chicken recipe

2. Heat the pan with cold oil, saute the onion, ginger, chili, add sugar, old vinegar, a little salt, pour in chicken breasts and stir fry

Kung Pao Chicken recipe

3. Finally, pour in peanuts and stir-fry, add a little glutinous rice flour, and mix well to get out of the pan

Kung Pao Chicken recipe

4. A plate of Kung Pao chicken is fried, fragrant, sweet, spicy, the chicken is springy, and a good meal

Kung Pao Chicken recipe

Tips:

Mine is a quick-fry method, without the need to adjust the juice. After sauteing the onion and ginger, add sugar, old vinegar, a little salt, and steamed fish soy sauce to adjust the taste. It is a bit sweet, a bit sour and a bit spicy. It is a good meal. .

Comments

Similar recipes

Seasonal Vegetable Chicken Nuggets

Chicken Breast, Carrot, Corn Kernels

Seasonal Vegetable Chicken Meatballs

Chicken Breast, Green Onions, Salt

Chicken Soup Rice Noodles

Rice Noodles, Chicken Soup, Quail Eggs

Garden Seasonal Vegetable Chicken

Chicken Breast, Shallots, Corn

Stir-fried Vegetables with Shredded Chicken

Chicken Breast, Carrot, Green Pepper

Family Edition Seafood Risotto

Rice, Cherry Tomatoes, Chicken Breast

Seasonal Vegetable Chicken Breast Rolls

Chicken Breast, Lettuce, Bamboo Shoots