Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Chicken breast; 1 Green onions; 1 teaspoon Refined salt; 2 tbsp Soy sauce; 1 teaspoon Soft white sugar; 2 teaspoons starch; 50g peanut kernel; 3 tablespoons Corn oil; 3 tablespoons Vinegar; 2 tbsp Cooking Wine; 1 tbsp Pixian Doubanjiang

by Smile

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

If a dish can represent love, between us, it is this ordinary Gongbao chicken. When I met him, I knew that he could cook, and I was still a little white in the kitchen. She knew that I loved kung pao chicken, so she often found opportunities to make it for me. Our love began with this Kung Pao chicken. We have been walking along the way of eating. Now I have also learned how to bake, and we have formed a tacit understanding. He took pictures when I was baking and I took pictures when he was cooking. , Having fun with each other. Now that the baby is one year old, such an ordinary and happy life is still going on. I hope that in the future, the baby will also fall in love with the kitchen. "

Kung Pao Chicken

1. Cut the chicken breast into thumb-sized cubes, add 2 tablespoons of cooking wine and 1/2 teaspoon of salt, and marinate for 15 minutes.

2. Pour 1 tablespoon of corn oil into the pot, pour in peanuts, stir-fry and serve.

3. Mix bowl of juice: 1 teaspoon sugar, 3 tablespoons vinegar, 1 tablespoon light soy sauce, 1/2 teaspoon salt, stir well,

4. Take only the white part of the green onions and cut them into small pieces.

5. Add 1 tablespoon of corn oil and 2 teaspoons of starch to the marinated chicken breasts.

6. Pour 2 tablespoons of corn oil in a saucepan, heat over medium heat, and spread the chicken breasts.

7. Fry until the chicken breasts turn white and turn off the heat.

8. Pour the remaining oil in the fried chicken breast into a wok, heat it over medium heat, add 1 tablespoon of Pixian bean paste and stir fry to get the red oil.

9. Add the diced chicken breast and stir fry a few times,

10. Then add scallions and stir fry a few times,

11. Pour into the bowl of juice adjusted in advance,

12. Turn on high heat to thicken the bowl of juice,

13. Pour in the fried peanut kernels,

14. Stir fry a few times and turn off the heat.

15. Take out the pan and serve.

Tips:
My favorite is the simplest version of Kung Pao Chicken, which is a little spicy and tastes just right. If you want to make the color of this dish more beautiful, you can mix it with your favorite side dishes and stir fry to make your favorite flavor.