Kung Pao Chicken, a Chinese dish, has long been famous overseas and has become one of the most famous Chinese dishes. As for whether it is Sichuan cuisine, Shandong cuisine or Guizhou cuisine? Everyone has their own opinions, so the methods are slightly different. However, it basically uses chicken breast as the main ingredient, and uses a high-fire sliding pan cooking method to quickly turn the chicken from raw to cooked in a short time and remove it from the pan in time, retaining the tender and smooth taste of the chicken. Served with crispy fried peanuts and sweet and crunchy cucumber pieces, this dish has three textures: smooth, refreshing and crispy at the same time.

By Ms. Jie’s Foodie Daily

Ingredients

250g chicken breast, 100g carrots, 100g cucumbers, 50g peanuts

Steps

1. 1 small piece of green onion, a piece of ginger, 5g of soy sauce, 20g of cooking wine, 10g of vinegar, 5g of water starch, 2g of salt, 10g of peanut oil, 10 dried chili peppers, 30 Sichuan peppercorns, and a little pepper

2. Soak chicken breasts in water in advance and wash to remove blood.

3. Cut the chicken breast into about one-inch pieces.

4. Add 5g soy sauce, 10g cooking wine, water starch, pepper, peanut oil and a little salt.

5. Stir the seasoned chicken breasts evenly to make them evenly sizing.

6. Peel the carrots, cut the cucumbers into strips and remove the seeds with a knife.

7. Cut the carrots and cucumbers into pieces about the same size as chicken breasts, cut the ginger into slices, and cut the green onions into 1 cm pieces and set aside.

8. Heat the oil pan, heat the oil until it is 50% hot, pour in the washed and dried peanuts, fry over low heat until the skins of the peanuts change color slightly, then scoop them out.

9. After frying the peanuts, proceed to the last step to prepare the gravy: add 1 spoon of starch, 1 spoon of dark soy sauce, 2 spoons of soy sauce, 3 spoons of balsamic vinegar, a little pepper, salt, and a little Mix the water evenly.

10. Heat the pan, pour in 10g peanut oil, and stir-fry the Sichuan peppercorns and dried chilies over low heat until fragrant.

11. After frying the dried chili peppers and Sichuan peppercorns until they become fragrant, take them out and discard them.

12. Add the green onions and ginger slices directly to the fried oil, and continue to stir-fry until fragrant.

13. Add the marinated chicken breast and stir-fry over high heat. You can see that the chicken breast turns from pink to white very quickly. After the chicken breasts turn completely white, pour in the prepared gravy and continue to stir-fry evenly.

14. Pour in the gravy and stir-fry for tens of seconds before adding the carrots and cucumbers. If you like the carrots softer, you can add them in advance, stir-fry for a minute and then add the cucumbers.

15. In the last step, add the fried peanuts, turn off the heat, stir evenly, and serve!

16. Such a dish that seems to have many ingredients and complicated operation actually takes less than five minutes from putting the chicken breast in to taking it out of the pan. It is a time-saving dish that goes well with rice. Do you want it? Try it too?

Tips

1. Soak the chicken breasts in water for about ten minutes to remove the fishy smell of the chicken. 2. Try to cut the chicken breasts to the same size so that all the chicken breasts are Cook 3 at the same time. Cucumber grains and peanuts cannot be heated for too long, otherwise they will lose their taste