Kung Pao Chicken

Lao Yang’s Kitchen

“Kung Pao Chicken is red in color and attractive, sour and spicy, the chicken is smooth and tender, and the peanuts are refreshing It’s crispy and the green onions are delicious. It’s a great side dish. Many restaurants serve it with Kung Pao Chicken Rice and Kung Pao Chicken Noodles, which shows how easy it is to serve it up. ”

Ingredients details

An appropriate amount of chicken breast

An appropriate amount of green onions

An appropriate amount of fried peanuts

An appropriate amount of pepper segments

One third teaspoon of salt

One tablespoon of light soy sauce

Two teaspoons of dark soy sauce

One tablespoon of balsamic vinegar

Half teaspoon of sugar

An appropriate amount of ginger juice

An appropriate amount of garlic paste

An appropriate amount of chicken essence

One teaspoon of starch water + one tablespoon of peppercorns

Pepper Appropriate amount of powder

Appropriate amount of white pepper

Appropriate amount of cooking wine

Hot and sour taste

Sauteing technique

Ten minutes Time

Easy Difficulty

How to make Kung Pao Chicken

1

The raw material picture is as shown.

2

Pat the chicken breast with the back of a knife and cut into dices the size of your thumbnail.

3

Use one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and one teaspoon of starch, and marinate for ten minutes to add flavor.

4

Cut green onion into sections.

5

Put oil in the pot, heat 70% to 80% heat and fry the diced chicken until it turns white.

6

Add dried chilies, green onions and a teaspoon of Sichuan peppercorns and stir-fry until fragrant.

7

Add the sauce and stir-fry over high heat until thick, dry and loose.

8

Turn off the heat and stir in the peanuts.