Kung Pao Chicken
by Pointed Lotus
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Chicken diced
2. Add cornstarch, egg white and white pepper
3. Dice green onion and dried red pepper
4. Pixian watercress minced
5. Minced ginger and garlic
6. Add light soy sauce, oyster sauce, salt, sugar, vinegar, and chicken essence to make a flavored sauce
7. Stir-fry peanuts in a cold pot with cold oil
8. Stir-fry crispy and serve
9. Save the oil in the bottom of the wok, pour the diced chicken and stir fry until it is broken
10. Re-pour a little oil in the wok, add the peppercorns and fry it to get the fragrance. Remove the peppercorns.
11. Add Pixian Douban into the pepper oil and stir-fry to get the red oil
12. Pour in diced green onion and dried red pepper and stir fry until fragrant
13. Pour the sauce and boil
14. Pour the diced chicken and stir well
15. Pour in the peanuts and stir well out of the pot
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