Kung Pao Chicken

Overview

Kung Pao Chicken is a classic Sichuan dish. It is a good dish to go with wine. The main ingredient should be chicken breast. I bought half a chicken for the sake of nutrition and deliciousness.

Tags

• preparing meals
• sichuan cuisine
• chicken
• chicken essence
• cooking wine
• dried chili pepper
• garlic
• onions
• peanuts
• starch
• sugar
• wild rice
• ginger
• green pepper
• pepper
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the chicken into small cubes and add sugar, salt, cooking wine and starch to taste for 20 minutes and set aside

   

2. 2 Peanuts

   

3. 3 Cut wild rice and green and red pepper into cubes

   

4. 4 Onion, ginger, dried chili, cut into small pieces

   

5. 5 Add sugar, pepper, salt, starch and stock to the sauce and set aside

   

6. 6 Pour cooking oil into a cold pan and add peanuts and stir-fry until they change color

   

7. 7 Let the peanuts cool and set aside

   

8. 8 Heat another pot and pour cooking oil until it is 70% hot. Pour in the diced chicken pieces and fry until they change color. Remove and set aside

   

9. 9 Pour cooking oil into another pot, stir-fry onions, ginger, garlic, and dried chili peppers, add in diced chicken pieces and stir-fry, then add wild rice, green and red peppers, continue to stir-fry, and then pour in the mixed juice.

   

10. 10 Pour in the peanuts, stir-fry, add a little chicken essence and drizzle with sesame oil and serve

    

11. 11 Remove from pan and plate