Kung Pao Chicken is a classic Sichuan style Kung Pao Chicken. The chicken is fragrant and smooth in the mouth, spicy and not dry, bringing an unprecedented wonderful experience to the taste buds. Even the peanuts are crispy, spicy and sour. Sweet and delicious, the more you chew,

2024/05/0509:45:32 food 1358

Kung Pao Chicken

Classic Sichuan style Kung Pao Chicken. The chicken is fragrant and smooth in the mouth, spicy and not dry, bringing an unprecedented wonderful experience to the taste buds. Even the peanuts are crispy, spicy and delicious. , sour and sweet, the more you chew, the more fragrant it becomes.

[Kung Pao Chicken]:

Ingredients required: chicken, cucumber, carrot, peanuts

Seasonings: sugar, salt, chicken essence, oyster sauce, pepper, cooking wine starch

1. Prepare some chicken breasts. Clean the chicken breasts first and then cut them. Cut the meat into thicker slices, then cut it into strips, and finally cut it into evenly sized diced meat. Put the diced meat into a basin, pour in water and soak it.

2. Next, prepare some cucumbers. Cut the heads first to remove the flavor, then cut them into strips and then into diced cucumbers. Put the diced cucumbers into a plate and set aside. Then prepare some carrots, cut them into strips first. Then cut the radish into dices and put it into a bowl for later use.

3. Cut the green onions into slices and prepare some ginger. Cut the ginger into dices and put it into a bowl for later use. Prepare a handful of Sichuan peppercorns and put them into a small bowl and prepare some more. Cut the peppers into even lengths.

4. Next, take out the soaked diced chicken, wash it, squeeze out the water inside, and then put it into a basin. Next, start marinating it. Add salt, chicken essence, oyster sauce, light soy sauce, dark soy sauce, white sugar and cooking wine. Mix well and then add starch. Grasp the cooking oil again and mix well.

5. Make a sauce in advance, prepare a small bowl, put light soy sauce, some sugar, salt, chicken essence, oyster sauce, pepper, cooking wine, and some starch, mix well and set aside.

6. Heat oil in a pan, add diced meat and stir-fry over low heat until the water on the surface is dry. Then continue to stir-fry, stir-fry out the fat inside, and stir-fry the chicken pieces until they are slightly browned. Take them out directly.

7. Heat oil in a pan, add chili pepper and stir-fry until fragrant, then add fried chicken pieces, stir-fry evenly, then add diced carrots, pour in the sauce and continue stir-frying.

8. Stir-fry until the flavor is in, then add diced cucumbers and some fried peanuts and continue to stir-fry. Stir-fry until the flavor is in, then put the delicious Kung Pao Chicken on the plate and it is ready

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