Name: Kung Pao Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; Some Peeled and cooked peanuts; Index finger length 1 segment Green onion; 1 teaspoon (5ml) Cooking Wine; 1 tbsp Plain Water; Some Cooking oil; Some Pixian Doubanjiang; 1 small piece ginger; 2 cloves garlic; 5 Dried chili; Some salt; 3 tablespoons Soft white sugar; 1/2 tablespoon corn starch; 5 tbsp Vinegar; 1/2 tablespoon Soy sauce

Kung Pao Chicken

by You are the harbor of the heart

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

There are many ways to make a very popular Sichuan dish. This is what I like to eat.

Kung Pao Chicken

1. One piece of chicken breast, or 2 chicken legs.

2. Dice chicken breast, add appropriate amount of salt, cooking wine and cornstarch, stir well, and marinate for 20 minutes.

3. Prepare the green onion, ginger, garlic and chili, and cut into small pieces with white onion.

4. Peel and cooked peanuts.

5. Use five tablespoons of rice vinegar, three tablespoons of soft white sugar, half a tablespoon of dark soy sauce, half a tablespoon of cornstarch, and one tablespoon of water. Mix into a bowl of juice for later use. The size of the spoon is shown in the figure.

6. Fry the marinated chicken first, and the color will turn white. Take it out immediately and set aside.

7. Put oil in the pot, fry the chives, ginger and garlic first, then add the chili and fry until fragrant, and then add the Pixian bean paste and fry until fragrant.