Family version of Kung Pao Chicken
This is an improved version of Kung Pao Chicken Diced. It's not like the big red and white peppers in the restaurant. They only put a few Chao Tian peppers and add some cucumbers to them. Even her husband, who has always been picky eaters, ate a lot of them.
Recipe Recommendations
- chicken breast appropriate amount
- cucumber appropriate amount
- peanuts appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- cornflour appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- bean paste appropriate amount
Steps for Family version of Kung Pao Chicken
1
Cut the chicken breast into dices, add cornflour, salt, and cooking wine, grasp the soy sauce well with your hands, and process other ingredients while marinating.
2
Cut the ginger into foam and pat the garlic (people in the family don't eat garlic, so when processing the garlic, they just simply pat it open without chopping it up, and pick it up when it's convenient to eat) Cut the pepper into circles, and cut the cucumber into the size of diced chicken.
3
Prepare the oil in the pan, add the diced chicken and stir-fry it, and add the above ingredients after it is cut raw.
4
Take a small bowl, add two small tablespoons of light soy sauce, one tablespoon of mature vinegar, a little sugar, and appropriate amount of chicken essence and stir into bowl juice.
5
Pour the bowl juice into the diced chicken, add half a teaspoon of bean paste, stir fry until the diced chicken is delicious, and add the peanuts.
6
After the soup is dried, serve on a plate. The chicken is salty and smooth, and the cucumber fully combines the aroma of chicken and vinegar. If you don't want to fry the peanuts yourself, you can buy ready-made peanuts, which is more convenient.