Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken breast; Some Sanshengchuan Dried Chili; Some Sanshengchuan Farmhouse Peppercorns; Some Peanuts; Some Cucumber; Some shallot; Some ginger; Some salt; Some Cooking Wine; Some Soy sauce; Some White sugar; Some Vinegar; Some starch; Some Cooking oil; Some pepper

by Sanshengchuan Chili Shop

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

To make Kung Pao Chicken, the sauce is very particular, the sauce must be adjusted very well, and the sugar must be enough. Stir-fry with Sansheng Sichuan dried chili, so that the spiciness is just right, the kung pao chicken made in this way is sweet in the spicy and salty in the sweet, with a long aftertaste. "

Kung Pao Chicken

1. Pat the chicken breast with the back of a knife and cut into small cubes.

2. Add cooking wine, cooking oil, pepper, salt, starch, and marinate the chicken for about 10 minutes.

3. Wash the scallions and cut into sections, cut the dried chili into sections, shred the ginger, and dice the cucumber.

4. Heat oil in a pan and sauté the pepper, dried chili, shredded ginger, and green onions until fragrant.

5. Add the chicken cubes and stir-fry the chicken cubes to change color.

6. Add soy sauce, vinegar, salt, white sugar and cooking wine in a small bowl, mix evenly to make a seasoning sauce, put it in a pot, and stir-fry until thick.

7. Add peanuts, stir fry evenly, thicken with starch and serve.

8. That's it.

Tips:
[Kung Pao] Actually, many dishes can be derived, but the Kung Pao Chicken is the most classic. This dish can be described as a "killing" for men, women and children, and it contains both sweet and sour chili. Who doesn't like the taste~