Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Chicken breast; 50g Peanut kernels (raw); 1 Green onions; 3 tablespoons Vegetable oil; 1/2 teaspoon salt; 1 tbsp Vinegar; 1 teaspoon Soft white sugar; 2 teaspoons Soy sauce; 2 tbsp Cooking Wine; 2 teaspoons starch; 1 tbsp Pixian Doubanjiang

by Yi Xiao Yanran

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Kung Pao Chicken is a representative dish of Sichuan cuisine, and it is also my husband’s specialty. I usually like this dish very much, so I will let my husband cook it from time to time. This time I asked him to fry me the simplest version, using only three main ingredients: chicken breast, green onions and peanuts. The taste is quite amazing! Often the simpler the ingredients, the more they can reflect the original taste of the dish.

Kung Pao Chicken

1. Dice chicken breast, mix well with 2 tablespoons of cooking wine and 1/4 teaspoon of salt, marinate for 15 minutes

2. Peanuts are fried in oil

3. Make a bowl of juice: 1 teaspoon sugar, 2 tablespoons vinegar, 2 teaspoons light soy sauce, 1/4 teaspoon salt, stir well

4. Cut green onions into small pieces

5. Marinated chicken breast, add 1 tablespoon of vegetable oil and 2 teaspoons of starch before frying

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

7. Stir-fry until the chicken breasts turn white and turn off the heat

8. Pour the remaining oil of fried chicken breasts into a wok, heat over medium heat, add 1 tablespoon of Pixian bean paste and stir fry until the red oil is produced