Kung Pao Chicken
By WilberKuphal
Ingredients: salt,peanuts,carrots,chicken breast,white sugar,soy sauce,onion,Jiang,garlic,starch,edible oil,vinegar,Vegetable Zhixian,Doubian sauce
Recipe Recommendations
- chicken breast 200 grams
- carrots half a
- peanuts 20 grams
- garlic three-petaled
- Jiang appropriate amount
- onion a
- Doubian sauce 10 grams
- edible oil 20 grams
- salt appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
- soy sauce few drops
- starch 5 grams
- Vegetable Zhixian appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Kung Pao Chicken
1
Raw material map: Wash the chicken and peel the carrots.
2
Dice chicken and carrot, chop green onions, ginger and garlic into foam and set aside.
3
Put the diced chicken in soy sauce and marinate with starch for 15 minutes.
4
Put a small amount of oily saute diced chicken in a wok for 30 seconds.
5
Put the oil in a frying pan and heat it up, add the bean paste and stir-fry over low heat to produce the red oil.
6
Stir in onions, ginger, and garlic until fragrant, add vinegar, sugar, and stir well!
7
Add diced carrots and stir-fry for one minute.
8
Add diced chicken and stir fry well.
9
Stir up the sauce with a spoon of water and starch, add a little salt, soy sauce, and stir-fry the fresh vegetables well before serving.