Kung Pao Chicken

Kung Pao Chicken

by Cooking woman snacks

4.9 (1)







Kung Pao Chicken, one of the traditional Sichuan dishes.

Choose chicken as the main ingredient, peanuts, cucumber, green onions, chili and other auxiliary ingredients.

Spicy and strong, the meat is smooth and crisp,

In the preparation of this dish, the chicken should be tender, tender, crispy and delicious.

So the key lies in the marinating of the chicken breasts.

Some people like to cook with chicken thighs, and think that the chicken thighs will be more tender and easier to handle.

Because chicken breast has no fat content, its disadvantage is that it tastes dry!

However, if the chicken breast is processed well, I still think it is better than using chicken thighs.

Because chicken legs have more muscles, it is not easy to cook them thoroughly.


Kung Pao Chicken

1. First, let’s marinate the chicken breast

Kung Pao Chicken recipe

2. Cut the chicken breast into evenly sized cubes.

Kung Pao Chicken recipe

3. Add 2 grams of salt, 1 gram of monosodium glutamate, 1 tablespoon of cooking wine, 1 tablespoon of starch, 1 gram (1 teaspoon) of edible baking soda (key), 1 tablespoon of light soy sauce, and marinate for more than 2 hours.

Kung Pao Chicken recipe

4. Prepare other materials,
The required juice is prepared in advance, which is very convenient for novices.
Microwave the peanuts for 2 minutes, cool and peel, then fry them and take them out for later use.
The scallions only need to be white, diced, 3 or 4 cloves of garlic, ginger cut into garlic slices, four or five slices are enough, Dad Qi doesn't eat it, so I didn't put it.
You need a dozen or so peppers or peppers, finely chopped dried peppers, and 1 to 2 tablespoons of chili powder, depending on your preference for spicy food.
Starch water is also ready.
Dice the cucumber, my cucumber and starch water did not come in.

Kung Pao Chicken recipe

5. After the chicken is marinated, start to fry.
These oils are used to fry peanuts before, and need more oil than usual for stir-frying vegetables.
After the oil is warm, add the pepper and chili segments and fry until fragrant. Don't fry them.

Kung Pao Chicken recipe

6. Then put in the chicken and stir-fry until the color is whitish. You can switch to a medium-to-small fire here to avoid oil star splashing, and you will be at a loss if you are hand-cooked.

Kung Pao Chicken recipe

7. Push the chicken to the side, pour in the chili powder and fry the red oil and stir fry evenly.

Kung Pao Chicken recipe

8. Add diced green onions, sliced ginger and garlic, and stir-fry slightly.

Kung Pao Chicken recipe

9. Pour the sauce and stir fry quickly,

Kung Pao Chicken recipe

10. Pour in peanuts and diced cucumbers, pour water starch in after turning evenly. Do not pour water starch in at once, stir-fry and pour in to check the concentration. It feels almost ready to cook.

Kung Pao Chicken recipe


Pay attention to the grasp of heat.


Similar recipes

Seasonal Vegetable Chicken Nuggets

Chicken Breast, Carrot, Corn Kernels

Seasonal Vegetable Chicken Meatballs

Chicken Breast, Green Onions, Salt

Chicken Soup Rice Noodles

Rice Noodles, Chicken Soup, Quail Eggs

Garden Seasonal Vegetable Chicken

Chicken Breast, Shallots, Corn

Stir-fried Vegetables with Shredded Chicken

Chicken Breast, Carrot, Green Pepper

Family Edition Seafood Risotto

Rice, Cherry Tomatoes, Chicken Breast

Seasonal Vegetable Chicken Breast Rolls

Chicken Breast, Lettuce, Bamboo Shoots