Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Chicken breast; 50g Peanuts (fried); 1 Green onions; 1 Dried chili; 1 teaspoon pepper; 1 clove garlic; 1 piece ginger; 3 teaspoons Vinegar; 2 teaspoons Cooking Wine; 2 teaspoons Sugar; 1 teaspoon starch; 2 teaspoons Soy sauce

by Mida Ling

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The first time I ate Kung Pao Chicken in Beijing, it was made with sweet noodle sauce. I haven’t eaten this dish since then. I tried it on a whim today, and it feels pretty good.

Kung Pao Chicken

1. Dice chicken breast, marinate with cooking wine, light soy sauce and starch for later use

2. Dice carrots and cucumbers, cut green onions into small pieces

3. Slice ginger, chop garlic into puree, prepare pepper and chili

4. Use cooking wine, soy sauce, coarse, starch to adjust the juice

5. Pour a little oil in the pan, fry the peanuts after the oil is hot

6. After the peanuts are fried, leave the bottom oil to fry the chicken, and the chicken will be out of the pan after it changes color

7. Add a little oil to the pot and stir in the ginger and garlic

8. Stir-fry the ginger and garlic until it is fragrant, then add chili and pepper chicken in turn

9. Add carrots, cucumbers and green onions in turn and stir fry for 10 seconds

10. Add the oiled chicken and fried peanuts and stir-fry for 20 seconds, then pour the glutinous juice into the pan and stir-fry until cooked (you can also cover the pan and simmer for 2 minutes)

Tips:
Peanuts can be deep-fried or stir-fried (be careful about the heat, too much frying will make it bitter). The fry is less oily. A healthy diet with less oil and salt is now advocated. You can also buy ready-made ones, which is more trouble-free.