Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Chicken breast; 80g carrot; 80g Cucumber; 50g Green onions; 1/2 a spoon Oyster sauce; 3 pcs Dried chili; 1/2 Egg white; 15g Cooked peanuts; a little White pepper; 1 tablespoon Cooking Wine; 1.5 tablespoons Balsamic vinegar; 1 tablespoon Soy sauce; 1/2 a spoon Sugar

by Original Life•Home

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Kung Pao Chicken is a famous dish in Sichuan. I remember that Kung Pao Chicken and Yuxiang Pork were really popular a few years ago. It is enviable to eat these two dishes. With the continuous introduction of new dishes, it has disappeared a bit in recent years, but my family and I are still relatively nostalgic and still have a soft spot for it. If you make it yourself at home, you can use the condiments commonly used at home, and you can adjust it slightly according to your family's taste.

Kung Pao Chicken

1. Remove the fascia from the chicken breast, cut into small pieces, add scallion, ginger, cooking wine, white pepper and half of the egg white and grab it by hand, so that the chicken and seasonings are fully integrated, and marinate for 10 minutes

2. Cut carrots, cucumbers and green onions into pieces the size of chicken

3. Heat the pan with cold oil, add the diced chicken over high heat and stir-fry until the diced chicken changes color

4. Heat oil in another pot, add ginger and dried chili and stir fry until fragrant, add carrots and stir fry a few times

5. Pour in the chicken, cucumber and green onions, stir fry twice, pour in the sauce (balsamic vinegar, light soy sauce, sugar, oyster sauce) and stir evenly

6. Finally, pour in the cooked peanuts and stir fry again. If you like thickening, you can add a thin layer of gorgon juice to the pan.

Tips:
1. The chicken will shrink and become smaller after frying, so don’t cut the carrot and cucumber too big
2. The best choice for chicken is chicken breast or chicken thigh. The taste is tenderer than the big breast.
3. The whole dish needs to be stir-fried, and the time should not be too long