How to make Kung Pao Chicken - MaynardVandervort's Recipe

Recipe Recommendations

chicken breast two
peanuts half a bowl
cucumber 1 piece
winter bamboo shoots one
green pepper one
peppercorns several
balsamic vinegar 1 tablespoon
soy sauce 1 tablespoon
soy sauce 1 teaspoon
cooking wine 1 tablespoon
cornflour 3 scoops
salt appropriate amount
sugar 1 tablespoon

sweet and sour
burn
ten minutes
ordinary

Steps for Kung Pao Chicken

1

Two pieces of chicken breast meat, pat loosely with the back of the knife, cut into diced meat, and place in a small bowl. Add 1 tablespoon of cooking wine, 1 tablespoon of water starch, 1/3 egg white, a little salt, and 1 small teaspoon of peanut oil. Grip well and marinate for more than 20 minutes.

2

Half a bowl of peanuts, put them in cold oil, fry them until done, remove them, and set aside.

3

Wash 1 cucumber, dice, and set aside.

4

1 winter bamboo shoot, diced, set aside.

5

Chop green onions, ginger and garlic; wash one green pepper, cut into strips, and set aside.

6

Put 1 tablespoon of balsamic vinegar, 1 tablespoon of white sugar, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, and 2 tablespoons of water (bone soup is better) into a small bowl to make a sauce.

7

2 tablespoons of starch, add appropriate amount of cold boiled water (be careful not to add raw cold water. After thickening like this, the vegetables will be cooked but the water will still be raw), mix into a sauce, and set aside.