Name: Kung Pao Chicken
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 60g peanut; 1 very light blue; 7 Dried chili; 10 capsules pepper; a little ginger; 1 tablespoon Potato starch; 4 tablespoons Sugar; 3 tablespoons Balsamic vinegar; 2 tablespoons Soy sauce; 1g salt

Kung Pao Chicken

by The staple food kitchen of loach

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Chicken is a frequent visitor to our table. One of the main reasons is that chicken is easy to cook and quick to cook. For office workers, there is nothing happier than being able to eat on time. So after get off work in the evening, I want to add a meat dish, I mostly choose chicken, especially chicken breast.
My favorite dish is Kung Pao Chicken. Whenever I go out to eat, I will order one. My goal is to eat all the Kung Pao Chicken in the restaurants I have been to. The best and most satisfying one I have eaten so far is in a small shop in Lijiang. It is really an unforgettable feeling to eat a bite. Later I learned that the owner is from Sichuan, and the reason for the deliciousness should also be related to this. But I am also very satisfied with the dish I made. I can't say how authentic it is. The taste is what I want.

Kung Pao Chicken

1. Cut the chicken breast into small pieces and set aside.

2. Put a little oil in the pot, put the peanuts into the pot on a low heat, and fry them until they are slightly discolored and ripe, remove them for later use. After the peanuts are fried, they must be kept completely cool, otherwise they will not be crispy.

3. Mix a bowl of juice. Add 1 tablespoon of cornstarch, 4 tablespoons of sugar, 3 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, and 1 gram of salt to the bowl and mix well. (You can adjust the amount of juice in the bowl according to the amount of ingredients, but it must be 4:3:2:1)