Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cucumber; Some carrot; 300g Chicken breast; Some Peanuts; 10g Soy sauce; 5g starch; 3g Cooking Wine; 3g salt; 5g Water starch; 5ml Cooking oil; Some pepper; Some Dried chili; Some ginger

by Food editor

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Kung Pao Chicken is one of the most representative dishes in Sichuan cuisine. Its founder was Ding Baozhen, the Governor of Sichuan at the time of Guizhou Zhijin. He created this dish when he was Governor of Sichuan, and it has been passed down to this day.