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Kung Pao Chicken (homemade Edition)
by cuckoo
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Chicken breast cut into small pieces
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2. Marinate with marinated chicken ingredients for about 30 minutes
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3. Cut cucumber and carrot into small cubes, cut small red pepper into sections and remove seeds, prepare Chinese pepper, chop Pixian bean paste and set aside
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4. Prepare a bowl of juice and stir well
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5.
Fill the pot with less oil, fry the peanuts on a low fire, peel off the skin after cooling and set aside. Of course, lazy people don’t need to peel it (forgot to take pictures)
(👉Note: The picture shows the oil-salt peanuts made by mixing fried peanuts in a bowl and sprinkling a small amount of salt while they are still hot)
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6. Heat the pan with less oil, add the marinated chicken to high heat and quickly scatter and fry the color (about ten seconds only), transfer the chicken out of the plate and set aside, leaving the bottom oil in the pan.
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7.
The oil at the bottom of the pot is slightly hot,
Change the heat to the pepper and red pepper sections and sauté until fragrant.
Stir in the chopped Pixian bean paste and stir-fry the red oil,
Add diced cucumber and diced carrots and stir-fry them quickly over high heat.
Add the stir-fried diced chicken and stir fry for a while, pour a bowl of juice along the side of the pot and stir-fry quickly evenly. Finally, add the fried peanuts and quickly stir them out of the pot.
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