Kung Pao Chicken
By RustyHaag
A very classic Sichuan cuisine.
Recipe Recommendations
- chicken breast meat 300 grams
- peanuts 150 grams
- onion 20 grams
- Jiang 5 pieces
- garlic 5-merous
- dried chili 5 pieces
- pepper 10 grams
- peanut oil 30 ml
- egg white 1 piece
- starch 3 grams
- cooking wine 10 ml
- soy sauce 15 ml
- white sugar 15 grams
- vinegar 5 ml
- water 30 ml
- salt 4 grams
- chicken essence 2 grams
Steps for Kung Pao Chicken
1
Wash the chicken.
2
Cut into 1.5 cm dices.
3
Add egg white, starch, cooking wine and a little salt.
4
Grasp evenly with your hands. Marinate for 20 minutes.
5
First chop the onions, ginger, and pepper, and wash the pepper. Prepare the sauce.
6
Spicy peanuts.
7
Put the oil in the pan, add the diced pork and stir fry.
8
Stir fry until slightly colored, remove and control the oil.
9
Pour the stir-fried diced chicken into a plate.
10
Put oil in the pan, add pepper and star anise, stir-fry until fragrant, and fish out the pepper and star anise.
11
Heat the oil, add green onions, ginger, garlic, and dried peppers and saute until fragrant.
12
Pour in the soy sauce and stir fry.
13
Pour the diced chicken into the pan, add cooking wine, vinegar, starch, sugar, and water in order. Stir fry together.
14
Add a little salt and chicken essence to taste before taking out of the pan, and add the fried peanuts. Stir fry twice and serve.
15
Pour into a plate and enjoy.