Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Chicken breast; 100g Fried peanuts; 2s very light blue; 2 tablets ginger; 3 cloves garlic; 1 tsp pepper; 3 pcs Dried chili; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; 2 tablespoons Vinegar; 10g Water starch; Some salt

by Cloud Food Room

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Kung Pao Chicken is a traditional Sichuan dish, which is characterized by sweetness in spicy and spicyness in sweetness. The tenderness of chicken and the crispness of peanuts, the taste is spicy and crispy, red but not spicy, spicy but not fierce. It is also a very good dish. Can really eat a bowl of rice

Kung Pao Chicken

1. Wash the chicken breasts, cut into small cubes, add starch and cooking oil to marinate for 10 minutes

2. Prepare green onion, ginger, garlic, pepper, dried chili, green onion and cut into sections

3. Stir fry the chicken breasts in a hot pan with cold oil

4. Stir-fry until white and serve

5. Add light soy sauce, cooking wine, vinegar, sugar, starch, salt to a bowl and mix thoroughly

6. Fry the fragrant pepper and dried chili in a hot pan with oil on low heat, saute the chives and ginger

7. Add the chicken breast and stir well

8. Add the green onion and stir well

9. Add the pre-adjusted sauce and stir well

10. Add peanuts, turn off the heat, and stir well

11. Kung Pao Chicken is ready

Tips:
The peanuts can be fried in advance, or you can buy ready-made chili. I don’t put too many peppers. If you like spicy food, you can put more