Kung Pao Chicken

Overview

Kung Pao Chicken is loved by people because of its tender chicken and crispy peanuts. It can be said to be a national dish. Its preparation has been modified in various ways, but it basically includes chicken, chili and peanuts (cashew nuts are also used). I usually only use chicken, peanuts and chili as the main ingredients when making this dish. I also learned the recipe from a book N years ago. After a colleague once had this dish at my house, my recipe book was passed around the workplace for several months, and people still copied it by hand. Haha, after years of cooking and later learning on the Internet, I slowly added cucumbers or carrots, added mustard oil to the seasoning, made some improvements, and alternated. Take a look

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• chicken
• cucumber
• dried red pepper
• ginger
• mustard oil
• onions
• peanuts
• starch
• vinegar
• white sugar
• carrot
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 piece of chicken, 1 small handful of peanuts, 3 tsp of starch, appropriate amount of green and red pepper, appropriate amount of green pepper, 5 dried red peppers, 1 small piece of green onion, 2 small slices of ginger

   

2. 2 Cut half of the carrot into cubes, cut half of the cucumber into cubes, and cut into rings the small red pepper

   

3. 3 Pat the chicken loose with the back of a knife, cut into cubes, stir in cooking wine, salt and peppercorns, marinate for about 20 minutes, add 1 tablespoon of starch, stir well and continue marinating for 10 minutes.

   

4. 4 Cut green and red peppers, green peppers, and onions into small dices, add appropriate amount of water to the starch

   

5. 5 Mix the starch from the previous step with green and red peppers and chopped green onions, add soy sauce, vinegar, sesame oil, sugar, salt, mustard oil and pepper and mix well

   

6. 6 The peanuts are fried in oil and set aside.

   

7. 7 The red peppers are fried in oil and set aside.

   

8. 8 Fry the diced carrots in oil, add the diced cucumbers when they are about seven to eight minutes fried, take them out of the pan and set aside.

   

9. 9 Put ginger in oil pan, fry until golden brown, remove

   

10. 10 Add the diced chicken, wait until the diced chicken turns white and take it out of the pan, set aside.

    

11. 11 Pour out the excess oil, leaving only a little bit of base oil, and fry the red pepper until fragrant

    

12. 12 Add diced chicken, diced carrots, diced cucumbers, peanuts, and red pepper

    

13. 13 Add the starch sauce prepared in step 5 and stir-fry, reduce the juice over high heat, and remove from the pan

    

14. 14 Let’s have a bowl of Kung Pao Chicken Rice Bowl