Kung Pao Chicken
By JamelWest
Ingredients: peanuts,carrots,MSG,white sugar,cooking wine,soy sauce,ginger,spiced powder,diced green onion,dry starch,dried red pepper,refined salt,chicken breast meat,soybean oil
Recipe Recommendations
- slightly spicy
- fried
- half an hour
- simple
Steps for Kung Pao Chicken
1
Wash the chicken breast meat, cut it into dices, and place it on a plate for later use.
2
Add refined salt, five-spice powder, monosodium glutamate, cooking wine, white sugar, soy sauce, and dry starch to the chicken.
3
Stir all ingredients well and simmer for a while.
4
Put the peanuts into a bowl and set aside.
5
Put the oil in a hot pan and heat it up. Pour the peeled peanuts into the pan and stir-fry.
6
Stir fry the peanuts until done, take out of the pan, and place them in a bowl for later use.
7
Wash the carrots, cut them into small dices, cut the dry red peppers into sections, and cut the onions and ginger into the ground and place them on a plate for later use.
8
Put the oil in a hot pan and heat it up, and add the stewed diced chicken meat.
9
Saute the diced chicken until medium done.
10
Remove from the pan and place into a plate for later use.
11
Put the oil in a hot pot and heat it up, saute the chopped chives and ginger, add the diced carrot and dry red pepper sections, stir fry well to create the fragrance.
12
Pour in the stir-fried diced chicken.
13
Stir fry the diced chicken meat until done, and add the stir-fried peanuts.
14
Stir the peanuts and chicken quickly and evenly.
15
Remove from the pan and place into a plate.