Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Chicken breast; Green bamboo shoots; Peanuts; Cooking oil; Dried chili

by Shuzhi Shuwei Food Collection

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Chicken meat is tender, delicious, and nutritious, and has the effect of nourishing and nourishing the body. The ingredients are cooked with chicken as the main ingredient, peanuts, green bamboo shoots, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not fierce, and has a strong spicy flavor. The protein content in chicken is very high, and the digestibility is high, it is easy to be absorbed and utilized by the human body, which can nourish the body, increase appetite, promote human health, and enhance the body's resistance. More food consultation: Shu flavor.

Ingredients

Kung Pao Chicken

1. Pour the peanuts in a hot pan with cold oil and fry them over low heat; cut the chicken breast into 7-8 mm cubes; add starch, salt, cooking wine, and cooking oil and marinate for 5 minutes; cut the ginger and garlic into slices. Cut the green onion into small pieces, and cut the dried chili into small pieces, and remove the chili seeds.

2. Add cooking wine, oyster sauce, white vinegar, salt, light soy sauce, and sugar to a small bowl to make Gong Bao juice

3. Boil the oil in the pot until it is six mature, pour in the marinated chicken cubes quickly and loosen, pour out the oil when eight mature

4. Leave the bottom oil in the pot, add ginger slices, garlic slices, dried chili, and Chinese pepper to fry until fragrant

5. Stir the diced bamboo shoots and diced chicken in the pot for a while, then pour in the Kung Pao juice

6. Add scallions, (thicken) and stir fry quickly. When the juice is thick, pour in peanuts and stir fry for a few times to start the pan

Tips:
Shu shopkeeper's small cheats:
1. Don't put peanuts early, they won't be crispy
2. The chicken is marinated with light soy sauce, and the kung pao juice is also added with salt, so there is no need to add salt separately
3. After the chicken is fried with grease, it should be fried quickly, and the time should not be too long to prevent the chicken from getting old.
4. Adjusting Kung Pao juice in advance is also the key to making this dish.