Kung Pao Chicken
by Chef Song Song
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare ingredients
2. Cut chicken breasts into cubes, add a little salt, pepper, a little dark soy sauce, cornstarch, and marinate for 15 minutes. Cut the green onions into small pieces.
3. To prepare the seasonings, add a teaspoon of sugar to a half bowl of water, half a teaspoon of dark soy sauce, a quarter teaspoon of chicken powder, and a teaspoon of rice vinegar, mix well and set aside
4. Pour the peanuts in the oil pan and fry them over medium heat until the skin becomes slightly browned. Take out the oil control and set aside
5. Next, marinate the diced chicken and spread until the color turns white. Remove and set aside
6. Pour an appropriate amount of oil into the pot and cook until 50% of the heat. Saute the peppercorns until fragrant
7. Add minced ginger, minced garlic, bean paste, and chili, and stir-fry together to get the diced chicken and chopped green onions under the fragrance.
8. Pour in the prepared seasoning and cook for two minutes. Use a little cornstarch to make water. Add a teaspoon of rice vinegar. Pour in the fried peanuts and stir-fry twice to get out of the pot.
9. Out of the pot
