Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken breast; 50g Peanuts (fried); 2 tablespoons Vegetable oil; Some salt; 1 tablespoon Sugar; 1 tablespoon Cooking Wine; 1/2 a spoon Soy sauce; 1 tablespoon Vinegar; Count pepper; 2 cloves garlic; 1/2 root shallot; 3 slices ginger; Several Dried chili

by Kitchen love

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Fry a plate of "Kung Pao Chicken" with a strong, spicy but not dry taste. I have two tips. First, it is a great contributor to the need for fresh and tender starch for the chicken. After cutting it, add a little water starch to coat the chicken. It can increase the taste of the diced chicken, and also lock the moisture in the chicken. The umami taste is more retained in the meat fiber, making the tissue taste fine and full of umami.
Second, the addition of white sugar, as a very important condiment, appears in this dish, which can alleviate the spiciness of the chili so that it will not feel so dry, and it can also add color and flavor to this dish.

Kung Pao Chicken

1. Fried peanuts to remove the red coat

2. The chicken is cleaned, and then cut into even dices (about 1.5cm)

3. Add cooking wine, starch, salt, and ginger to marinate the diced chicken for a while

4. Red pepper cut into small pieces

5. Vinegar, soy sauce, sugar to make a sauce

6. Heat up the wok, pour in vegetable oil and saute the pepper and chili seeds

7. Add a small portion of green onions, ginger garlic and dried chilies, and sauté

8. Pour in the diced chicken, turn to high heat, stir-fry and spread, add the already adjusted sauce, stir-fry and add peanuts and remaining green onions before cooking. Serve

Tips:
Turn down the heat when sauteing the dried chilies, otherwise the chilies will be easy to paste, you can also soak the chilies in water in advance to soften the chili oil so that the chili oil will be more beautiful and delicious.