Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chicken breast; 50g peanut; 2 pcs Dried chili; 1 tbsp pepper; 1 stage shallot; 1 small piece ginger; 4 cloves garlic; 1 tablespoon Vinegar; 2 tablespoons Soy sauce; 2 tablespoons water; 1 tablespoon Sugar; 1 tablespoon Cooking Wine; 2 tbsp Corn flour; A small amount salt; Some oil

by chriszhou

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The weather in Germany has started to be sunny these days, and the warm sun is shining on the body, giving people a very comfortable feeling. The Spielplatz downstairs has been built and opened to the public. Every day standing on the balcony, you can see the parents bring their children to play. Some children play on the swings, some hide and seek with their parents, and some get into the sand and roll, watching them having fun, so cute. My daughter will always go to play after dinner at noon. Germany only goes to school for half a day, so now my daughter is also leading a semi-herding life. She is happy!

Although I am in Germany, I still think about Chinese cuisine. Kung Pao Chicken is a home-cooked dish that is often eaten in China. Chicken is the most in Germany, so this dish continues here. "

Kung Pao Chicken

1. Dice chicken breast, add 1 tablespoon light soy sauce, 1 tablespoon starch, 1 tablespoon oil and mix well.

2. In a bowl, mix 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, 2 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, and a small amount of salt.

3. Pour a little more oil in the pot, when it is 50% hot, pour the peanuts in, stir-fry with low heat until the color darkens, then set aside.

4. Put the pepper and chili in the excess oil, stir-fry on high heat until brown-red, then remove the pepper and discard.

5. Then add the garlic slices, ginger slices and green onion slices and fry them until they are fragrant.

6. Stir-fry until the chicken is tight and white. When it is cooked, pour the soup in and stir-fry evenly.

7. Then pour in the peanuts, stir-fry them and serve them on the plate.

Tips:
1. When stir-frying peanuts, be sure to use low heat, don't fry for too long, or it will be bitter after burnt off.

2. The seasoning can be adjusted according to personal taste. If you like sweet, you can add more sugar, and if you like sour, you can add more vinegar.