Name: Kung Pao Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Chicken breast; 2 pcs Bell peppers; 1 tablespoon Cooking Wine; 5g corn starch; 1 tablespoon pepper; 3 tablespoons Soy sauce; 1 tablespoon Sugar; 2 tablespoons Balsamic vinegar; 1 stage shallot; 2 tablets ginger; 50g Peanuts

Kung Pao Chicken

by Kang Kang 1818

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Kung Pao Chicken, a traditional Sichuan cuisine, is now commonplace in Chinese restaurants of all sizes. I also don’t know what the raw materials are needed for real Kung Pao Chicken. I learned from the recipes of netizens and made this dish that looks like Kung Pao Chicken according to my family’s eating habits.

Kung Pao Chicken

1. The main raw material (the peanuts are not photographed)

2. Slice green onion and ginger into shreds, dice chicken, add cooking wine, pepper, and starch by hand, marinate for 10 minutes

3. Diced bell peppers

4. Prepare a small bowl of sauce: 1 tablespoon of sugar, 2 tablespoons of vinegar, 3 tablespoons of light soy sauce and mix well

5. Peanuts are peeled and oiled, and fried until the surface is slightly yellow and ready for use

6. Sauté chives and ginger in oil at the bottom of the pot

7. Pour in the diced chicken and fry until the color turns white and serve

8. Add a little oil to the pot and stir fry for a while

9. Then slide the fried chicken and stir fry

10. Pour the sauce

11. Then pour in starch water

12. When the soup is thick, pour in the fried peanuts

13. Stir quickly and evenly

14.

Tips:
1. The fried peanuts must be cooled before being added to the dish before they are out of the pan, so as to maintain its crispness.
2. The prepared sauce has enough saltiness, so no additional salt is added.