Kung Pao Chicken

Overview

Kung Pao Chicken is made with chicken as the main ingredient and supplemented with peanuts, cucumbers, peppers and other auxiliary ingredients. Red but not spicy, spicy but not strong, spicy and spicy, the meat is smooth and crispy.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• dinner with friends
• chicken breast
• cooking wine
• cucumber
• dried red chili pepper
• garlic
• light soy sauce
• old soy sauce
• onions
• peanuts
• pixian doubanjiang
• starch
• sugar
• vinegar
• carrot
• ginger
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Cut the chicken breast into small cubes, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of starch, mix well, and marinate for a while

   

2. 2 Dice cucumbers and carrots and set aside

   

3. 3 Mince onion, ginger and garlic, cut dry red pepper into sections

   

4. 4 In a small bowl, put two spoons of light soy sauce, two spoons of cooking wine, one spoon of vinegar, one spoon of sugar, two spoons of starch, an appropriate amount of sesame oil, and an appropriate amount of water and mix thoroughly

   

5. 5 Put an appropriate amount of vegetable oil in the pot and fry the peanuts

   

6. 6 Fry the peanuts and set aside for later use

   

7. 7 Fry the carrots with oil in the pot

   

8. 8 Fry the carrots to make red soup and set aside

   

9. 9 Put an appropriate amount of vegetable oil in the pot, add diced chicken and fry until it changes color

   

10. 10 Take the diced chicken out and set aside

    

11. 11 Sauté the onion, ginger, garlic and chili pepper in the bottom oil of the pot

    

12. 12 Add a spoonful of Pixian bean paste and stir-fry the red oil

    

13. 13 Add diced cucumbers and carrots and stir-fry for a while

    

14. 14 Add diced chicken and peanuts

    

15. 15 Then put the seasonings in a small bowl and bring to a boil over high heat

    

16. 16 Stir well and turn off the heat and take out the pan

    

17. 17 Finished product