Kung Pao Chicken

Recipe Recommendations

• chicken appropriate amount
• pepper appropriate amount
• dried chili appropriate amount
• bean paste appropriate amount
• pickled pepper appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• cooking wine appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• water starch appropriate amount

• sweet and sour
• explosion
• ten minutes
• ordinary

Steps for Kung Pao Chicken

1

Select fresh chicken breast and cut it into 1-centimeter pieces. Add 1 egg white, cooking wine, a little salt, dry starch, and stir well.

2

Add to the bowl: 2 spoonfuls of sugar, vinegar (just without sugar), salt, chicken essence, soy sauce, a little bit of soy sauce (for coloring), starch, and set aside.

3

Heat the pan to cool the oil to make the chicken more tender. As long as the meat changes color, it can be served.

4

Use the remaining oil from the fried chicken to stir-fry the peppers and pepper until fragrant, add the onions, ginger, and garlic, then add the bean paste and pickled peppers, and stir fry together to create the aroma.

5

Pour in diced chicken, stir fry together, then add in sauce, and stir well. Before taking out of the pan, pour in the right amount of peanuts.

6

Remove from the pan and plate.

Kung Pao Chicken Make Tips

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