Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Tags

• hot dishes
• sichuan cuisine
• summer recipes
• lunch
• dinner
• students
• chicken legs
• cooking wine
• dried chili segments
• light soy sauce
• old soy sauce
• onions
• peanuts
• starch
• sugar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Cut the green onions into sections, shred the ginger, cut the dried chilies into sections, and slice the garlic. Debone the chicken legs, cut into small pieces, add light soy sauce, cooking wine, and starch to taste. Saute peanuts and set aside

   

2. 2 Heat peanut oil and lard in a pan, add a handful of Sichuan peppercorns, and fry the dried chili segments until fragrant

   

3. 3 Stir-fry the chicken legs until they are raw, and use a small bowl to mix the sauce: one spoon of sugar, one spoon of vinegar, half a spoon of light soy sauce, half a spoon of dark soy sauce, and a spoonful of starch.

   

4. 4 Add the sauce and stir-fry. Finally, add the peanuts and stir-fry evenly. Remove from the pan and start eating