Kung Pao Chicken

Kung Pao Chicken

by ryrxl

4.9 (1)







I prefer to use chicken thighs to make this classic Kung Pao chicken. The starched and oiled chicken thighs are very tender and chewy, and the taste is much better than chicken breasts! A bit numb, a bit spicy, tender chicken, crunchy peanuts... and rich in taste, it's a super awesome meal!


Kung Pao Chicken

1. Soak the raw peanuts in boiling water for 10 minutes, remove the outer red coat, pour vegetable oil into the pot, put the peanuts removed from the red coat in the pan in cold oil, slowly fry the peanuts on low heat until they are crispy, drain out and let cool for later

Kung Pao Chicken recipe

2. Prepare a pack of Kung Pao chicken seasoning; cut dried chili into small pieces; cut green onion, ginger, and garlic into small pieces (if you like more spicy, you can prepare a little more pepper)

3. Pour a packet of Kung Pao Chicken Seasoning into a bowl, add 60ml of water and mix thoroughly.

Kung Pao Chicken recipe

4. Peel the chicken thigh meat and cut into small cubes, add a little cooking wine, salt, wet starch and a little egg white, mix well, and marinate for 10 minutes

5. After the wok is heated, add an appropriate amount of vegetable oil, immediately add the diced chicken, spread it with chopsticks, and the chicken will become white and the oil will be contained.

6. Pour out the vegetable oil in the pot, leaving only a little, add dried red pepper, pepper, ginger, garlic, and diced green onions in turn, stir fry for a fragrance

Kung Pao Chicken recipe

7. Add the oiled chicken diced and stir fry, add the tuned Kung Pao chicken seasoning sauce, and quickly stir-fry

8. After the sauce becomes thick and evenly wrapped on the ingredients, add the fried peanuts, quickly stir-fry evenly, and then serve.

Kung Pao Chicken recipe
Kung Pao Chicken recipe
Kung Pao Chicken recipe


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