Kung Pao Chicken Pasta

Name: Kung Pao Chicken Pasta
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g spaghetti; 2 pieces Chicken breast; 50g California Walnut; 50g Peanuts (fried); 10g starch; 20g Sugar; 15g Soy sauce; 3g salt; 10g Dried pepper; 1/2 piece ginger; 1 Green onions; 10g Cooking Wine; 15g Vinegar; 10g White pepper powder; 15g Pea starch; 10g Dried chili; 3 cloves garlic; olive oil

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

"Kong Pao Chicken" should be considered a household name. In addition, there are many Kung Pao dishes, Kung Pao Potatoes, Kung Pao Tofu, Kung Pao Shrimp Balls, Kung Pao Duck and so on. I only finished eating Gongbao dishes yesterday, because some of the cones were not comfortable to eat, so I strongly urged to visit Gongbao chicken today. Of course, some people like to eat Xiaoyun and would like to make them. ? But can I change the way of eating the same dishes every day? It is said that in Western countries such as Britain and the United States, Kung Pao chicken is used to mix spaghetti, and I will try it today~~~It tastes really delicious~~To be honest, a foreigner really knows how to eat it~~Xiaoyun today California walnuts are specially added. The crunchy walnuts are even more delicious when covered with sauce~

Kung Pao Chicken Pasta

1. Preparation materials: pasta, California walnuts, peanuts, chicken breasts

2. First cook the pasta: boil the water, add some salt and oil the pasta in the pot

3. Change the chicken breast to a knife and cut into diced chicken (the size is up to your liking). Cut the diced chicken. Flavor: add pea starch, soy sauce, cooking wine, mix well and marinate for ten minutes

4. Chop garlic and ginger into fines, cut green onion into small sections, peanuts and dried chili sections, peppercorns, walnut kernels

5. Mixing a bowl of gorgon: add pea starch, salt, pepper, sugar, vinegar, and soy sauce to the seasoning bowl

6. Fry the peanuts and walnuts at 50% oil temperature and fry them for later use

7. Put a little oil in the pot at 60% of the oil temperature, add dried chili and peppercorns to the pot, then add ginger, spring onion and garlic to create a fragrant flavor (only add half of the onion)

8. Add the diced chicken to the pot and stir-fry on high heat until the diced chicken is mature

9. Pour in the mixed sauce and continue to stir-fry quickly

10. Stir in the puffed peanuts and walnuts and stir well

11. Finally add the remaining green onions, turn off the heat and start the pot

12. Finally, pour the cooked pasta into the pot and stir evenly.

Tips:
1. It is best to use pea starch for marinating chicken, if egg white is used, it will be easy to desizing and cause flocculation;
2. Make a big fire throughout the whole process. Stir-fry the diced chicken for a long time, because the time is too long to prevent the meat from getting burnt;
3. The peanuts have been deep-fried beforehand, before they can be put into the pot, and they will have a crispy taste;
4. Some friends may ask why the diced chicken is not oily? This kind of stir-frying method naturally has his reason. There are many famous Sichuan dishes that pay attention to "one-pot cooking" because the chicken is finished and the oily fiber is tightened. It is not easy to eat other flavors when it is fried in the pan again. The spicy flavor and the aroma of ginger and garlic are completely inedible.