Kung Pao Chicken Home Edition

Name: Kung Pao Chicken Home Edition
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: piece Chicken breast; A paragraph Cucumber; A carrot; 50g Peanuts; Quarter onion; A Red pepper; 1/2 root shallot; 3 pieces ginger; 4 petals garlic

by Please call me little Zhuge

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Kung Pao Chicken is a famous traditional dish that is famous at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. [1] The origin of this dish is related to the sauce-stuffed chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish-Gongbao Diced chicken, and it has been passed down to this day, this dish has also been summarized as Beijing court dishes [2]. After that, Kung Pao Chicken also spread abroad.

Ingredients

piece Chicken Breast
A paragraph Cucumber
A Carrot
50g Peanuts
Quarter Onion
A Red Pepper
1/2 root Shallot
3 pieces Ginger
4 petals Garlic

Kung Pao Chicken Home Edition

1. Scallion, ginger, garlic, shredded...onion, cucumber, carrot, red pepper, cut into pieces

2. Cut the chicken breast into pieces and submerge the Huadiao pepper powder with cooking wine for 15 minutes

3. Peanuts are oiled to remove the skin of the peanuts

4. Put the oil onion, ginger and garlic in the pan and sauté...Put the chicken breast and peanuts

5. Put the carrots, onions, cucumbers, red peppers in the pot and fry for ten minutes, then stir-fry on high heat, then thicken the water starch, put them in the pot and fry for two minutes.

Tips:
Be careful not to fry the peanuts. I’m a little distracted to take pictures so it’s a little mushy... After adding the water starch, make sure to stir fry quickly or it will stick to the pan...