Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• chicken breast
• cooked peanuts
• cooking wine
• garlic slices
• old soy sauce
• onions
• starch
• sugar
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Use a knife to pat the chicken breasts loosely. If it is chicken thighs, use a flower knife to gently cut off the texture and tendons, and then pat them again. Prepare onions, ginger, garlic slices and cooked peanuts

   

2. 2 Adjust the bowl of sauce according to the amount of seasoning above, add a tablespoon of water, stir well and then add onion, ginger and garlic slices to marinate.

   

3. 3 Cut the chicken into cubes, add cooking wine or lemon juice, a little salt and mix well. Add one and a half teaspoons of starch and mix well. Heat the cold oil in a pan and stir-fry the water in the chicken. When the chicken is white and can slide freely, take it out and set aside.

   

4. 4 Add a little oil to the pot. If there is still a lot of oil left after stir-frying the diced chicken, you don’t need to add more. Add the dried chili segments and Sichuan peppercorns and stir-fry over low heat until they turn maroon red. Add the onion, ginger and garlic slices soaked in the bowl of juice. Stir-fry until fragrant and then add the stir-fried diced chicken.

   

5. 5 Pour the juice into the bowl. After the juice is reduced over high heat, add the peanuts and stir-fry evenly. Remove from the pan and serve on a plate.