Simple Kung Pao Chicken

Overview

The most classic side dish is a bowl of rice and a spoonful of diced chicken, which is full of color, aroma and taste. Although not very authentic, it is simple and easy to use. Foodies, come and try it!

Tags

• hot dishes
• balsamic vinegar
• chicken breast
• chili shreds
• cucumber
• green onions
• light soy sauce
• peanuts
• pixian doubanjiang
• starch
• white sugar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Cut the chicken breast into small cubes (cut into small pieces according to your preference)

   

2. 2 Mix the diced chicken with cooking wine, salt, pepper, and a little starch, and marinate for 20 minutes;

   

3. 3 Peel and dice cucumber, dice green onions and set aside;

   

4. 4 Use two spoons of light soy sauce, one spoon of balsamic vinegar, one spoon of sugar, and one spoon of starch to prepare a sauce;

   

5. 5 I am preparing peppercorns, chili shreds, a handful of peanuts, and a spoonful of Pixian bean paste. All the ingredients are ready;

   

6. 6 Heat oil in a cold pan, pour marinated chicken and stir-fry until medium cooked, remove and set aside;

   

7. 7 Pour a little oil into the pot and sauté the Sichuan peppercorns and chili shreds until fragrant, add a spoonful of Pixian bean paste and stir-fry until the red oil appears;

   

8. 8 Add diced green onions, diced cucumbers, and peanuts in turn and stir-fry until browned;

   

9. 9 Pour in the sauce and stir-fry evenly;

   

10. 10 Pour in the fried diced chicken and stir-fry until browned, add a little chicken essence to taste;

    

11. 11 It’s out of the pot! Little girl, it’s time to serve~~

    

12. 12 Finished product picture, it’s time to start, everyone! !