Kung Pao Chicken
By BurniceKunde
Seeing that everyone has been cooking Sichuan cuisine these days, I also wanted to try my skills, but my daughter has become angry these two days and dare not eat spicy food, so today I made a not-too-spicy Kung Pao chicken diced. This dish combines "sweet, sour, salty and spicy", and has both "soft, soft, crisp and fragrant" taste. It is a home-cooked dish that you will never tire of eating.
Recipe Recommendations
- chicken breast appropriate amount
- chili appropriate amount
- carrots appropriate amount
- fried peanuts appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Kung Pao Chicken
1
Dice the chicken breast, stir and marinate with cooking wine, soy sauce and starch.
2
Dice the carrots and peppers, and chop the green onions, ginger and garlic into minced pieces.
3
Mix with sugar, vinegar, soy sauce, minced garlic, chopped green onion, and starch.
4
Pour diced chicken in oil and remove for later use.
5
Pour oil into the pan, heat the oil and fry the peppers. (You can put more spicy ones if you like)
6
Fry the peppers until fragrant, add carrots and diced peppers, and stir fry for two minutes.
7
Pour in diced chicken and stir fry.
8
Pour in the sauce.
9
Pour in the peanuts, stir fry a few times, and serve out.