Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Wash the chicken breast and cut into cubes.
Add onion and ginger water, cooking wine, a little salt, and pepper and stir evenly.
Add two tablespoons of cornstarch and mix well.
Add a spoonful of cooking oil, stir well and marinate for ten minutes.
Prepare scallions, ginger and garlic, and dried chilies.
Wash and dice cucumbers and carrots.
Make Kung Pao juice: 1 spoon of cooking wine, 2 spoons of light soy sauce, 2 spoons of sugar, 1 spoon of mature vinegar, 2 spoons of water starch, stir evenly.
Heat oil in a pan, add diced chicken and spread.
Add dried chilies, ginger, garlic, and green onions until fragrant.
Add cucumber and diced carrots and stir-fry until cooked.
Pour in the prepared cooked peanuts.
Pour in the prepared sauce.
Stir-fry over high heat until the juice is reduced.