Name: Kung Pao Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g Chicken breast; 65g Shortbread peanuts; Some Corn oil; Some Cooking Wine; a little salt; Some ginger; Some shallot; Some garlic; 5g Dried red chili; 3g Dried peppercorns; Some Water starch; 4g Soy sauce; 7g Vinegar; 6g Sugar; Some Chicken Bouillon Powder

Kung Pao Chicken

by Youlan Lengxiang

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The characteristics of this dish are fresh and delicate, spicy but not dry, slightly sweet and sour. "

Kung Pao Chicken

1. Wash the chicken breasts and cut them into 1 cm thick slices, cut several knives on the top, and then cut them into 1 cm sized cubes. Add a little salt, sprinkle, water starch and mix well. Cut ginger, garlic, green onion into sections, cut dried red pepper into small sections and remove the seeds; mix soy sauce, vinegar, sugar, chicken essence, and water starch into a small bowl for later use.

2. Heat up the pan with a proper amount of oil, add ginger and garlic diced and sauté until fragrant.

3. Add the diced chicken and stir-fry quickly.

4. Add the diced peppercorns and dried red pepper to fry until the chicken is discolored and broken.

5. Cook in the sauce and stir fry evenly.

6. After the chicken has collected the juice and the oil, add the peanuts and green onions, stir-fry until evenly, then start the pan and put it on the plate.