How to make Kung pao chicken

Kung pao Chicken is a famous Sichuan dish, which is improved from the sauce and diced chicken in Shandong cuisine. It sets numbing, spicy, sweet, sour, salty five flavors as a whole, chicken fresh and tender with the sweet peanuts, cucumber refreshing with the crisp aroma of green Onions, really let foreigners shout delicious. Kung pao chicken enjoys a high reputation both at home and abroad and is one of the favorite Chinese dishes for foreigners.

Kung pao chicken recipe

Prepare the ingredients. Cut chicken breasts or legs into cubes, marinate with salt, cooking wine, chicken essence, dark soy sauce, light soy sauce, egg white and starch, and add a little cooking oil to prevent sticking.

Prepare the side dishes. Diced carrots and cucumbers, sliced scallions, diced ginger and garlic, dried chilli and Sichuan peppercorns to add heat to the paste.

Prepare the dressing. Add a spoonful of sugar, a spoonful of balsamic vinegar, dark soy sauce, light soy sauce, chicken essence, cooking wine and a little starch in a bowl, add an appropriate amount of water and stir.

Stir-fried chicken. Add an appropriate amount of oil to the pan to prevent sticking, oil temperature 30% heat into the chicken slime, after the color out of the oil control.

Stir-fry the ingredients. Add appropriate amount of oil to the pot and heat up, add ginger garlic and saute until fragrant, add dried chili and Sichuan pepper and saute until spicy, pour in diced chicken and stir fry a few times.

Stir-fry the sauce. Pour in the mixture and reduce over high heat until it becomes thick.

Add the peanuts. Finally, add the peanuts fried in advance, stir them quickly and evenly, and then serve.

This is the completion of a delicious kung pao chicken, which is characterized by tender chicken, rich side dishes, sour, sweet, spicy and hemp taste, very suitable for eating with rice.