Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Chicken breast; A Cucumber; 1/2 root carrot; 1 egg; Index finger length 1 segment Green onion; 2 teaspoons Soy sauce; 1 teaspoon Cooking Wine; 8 teaspoons oil; 1/2 frying spoon Pixian Doubanjiang; 1 small piece ginger; 15 Dried chili; 1/2 teaspoon salt; 1 tbsp Sugar; 4 teaspoons Dry starch

Kung Pao Chicken

by Imaginary chef Yang Dashao

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Chicken breast is a kind of high-protein and low-fat meat. Fitness enthusiasts or people who want to lose weight should experience it more.

Kung Pao Chicken

1. Cut the chicken breast into thumb-tip sized pieces, add cooking wine, salt, light soy sauce, an egg white, starch, and marinate for half an hour.

2. Cut cucumber and carrot into same size pieces

3. Put the bottom oil in the pot, pour the marinated chicken and stir it quickly with chopsticks until it is broken, the muscles are completely whitened, and then set aside.

4. Put the bottom oil in the pot and stir-fry the green onion and ginger to create a fragrant flavor. Put the Pixian bean paste and stir-fry on low heat until the red oil is produced.

5. Pour in the diced chicken, carrots, and finally cucumber, stir-fry evenly, add seasonings, and take out.

Tips:
No water and salt were added during the stir-frying process, because the salt and bean paste used in the marinating were sufficient. Cucumbers and carrots will have a small amount of moisture, so there is no need to add water. When the chicken is marinated, the muscles that are fried with eggs are especially tender.