Kung Pao Chicken

Kung Pao Chicken

by Milk tea ink ink

4.6 (1)







This dish is not difficult to prepare, and it takes a short time, so it can be regarded as a quick dish. My family often cooks it, and it's easy to eat. Fortunately, the fat content of chicken is very low, otherwise the meat will grow again~~~


Kung Pao Chicken

1. Prepare materials.

Kung Pao Chicken recipe

2. Wash the chicken breasts and cut into small cubes.

Kung Pao Chicken recipe

3. Slice the green onion and shred the ginger.

Kung Pao Chicken recipe

4. Put the chicken and ginger into a bowl, add salt and light soy sauce and mix well.

Kung Pao Chicken recipe

5. Then add starch and cooking wine.

Kung Pao Chicken recipe

6. Stir well and marinate for 10 minutes.

Kung Pao Chicken recipe

7. Mix balsamic vinegar, light soy sauce, dark soy sauce, sugar, salt and a small amount of starch into a juice for later use.

Kung Pao Chicken recipe

8. Pour a small amount of oil into the wok, heat it over medium heat, and add the diced chicken when it is 50% hot.

Kung Pao Chicken recipe

9. Stir fry quickly until the chicken is discolored and serve.

Kung Pao Chicken recipe

10. Put a small amount of oil in a separate pot, add the peppercorns when the oil is cold, fry slowly, fry the aroma and remove it.

Kung Pao Chicken recipe

11. Add scallion white and dried chili and stir fry for a fragrant flavor.

Kung Pao Chicken recipe

12. Put in the chicken that has been fried in advance and stir-fry.

Kung Pao Chicken recipe

13. Pour the sauce.

Kung Pao Chicken recipe

14. Stir-fry until the soup thickens, add peanuts and stir-fry evenly.

Kung Pao Chicken recipe


1. If you don't like spicy food, don't put hot pepper.
2. You can add diced cucumber or diced carrot.


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