Kung Pao Chicken

Overview

Kung Pao Chicken is one of the classic masterpieces of Sichuan cuisine. It is simple to make but tastes very good, and the ingredients can be freely mixed according to your preference. What I made this time is that the slightly spicy taste is more suitable for Cantonese people. If you like it spicy, you can add spicy ingredients.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• chicken breast
• chicken powder
• cooked peanuts
• cornstarch
• dried chili pepper
• garlic sprouts
• light soy sauce
• old soy sauce
• peanut oil
• sesame oil
• ginger
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients in the picture: chicken breast, garlic sprouts, cooked peanuts, green peppers, dried chili peppers, ginger

   

2. 2 Wash the chicken breast and cut it into small pieces, cut green pepper and ginger into small pieces, cut garlic sprouts and dried chili into small pieces

   

3. 3 Add a little salt, light soy sauce, cornstarch and peanut oil to the chicken breast and marinate for 20 minutes

   

4. 4 Take a small bowl and add appropriate amount of salt, light soy sauce, dark soy sauce, chicken powder, pepper, cornstarch and sesame oil, then add appropriate amount of water to make the juice

   

5. 5 Heat oil in the pot, add marinated chicken and stir-fry, remove and set aside

   

6. 6 In a separate pan, add ginger slices and dried chili peppers and stir-fry over low heat until fragrant

   

7. 7 Add green pepper and garlic sprouts and stir-fry until raw

   

8. 8 Pour in the fried chicken and stir-fry over high heat for a while, then pour in the prepared cicada sauce and bring to a boil

   

9. 9 Turn off the heat, and finally add the cooked peanuts and stir-fry

   

10. 10 Finished product picture,