Kung Pao Chicken

Recipe Recommendations

• chicken breast a
• cucumber 1 piece
• peanuts 20 grains
• soy sauce appropriate amount
• egg white one
• chili oil appropriate amount
• onion appropriate amount
• starch appropriate amount
• cooking wine appropriate amount
• salt appropriate amount
• pepper appropriate amount
• chicken essence appropriate amount
• Jiang appropriate amount
• garlic appropriate amount

• slightly spicy
• fried
• ten minutes
• ordinary

Steps for Kung Pao Chicken

1

Dice the chicken breast and cucumbers and peel the peanuts for later use (because the red film of peanuts is nutritious, I usually don't peel them, but this time it's for the sake of appearance)

2

Put starch, egg white, pepper, and cooking wine into the chicken breast, grasp well with your hands, and let sit for ten to twenty minutes. Set aside

3

Take advantage of this time to cut the onions, ginger and garlic for later use, and mix soy sauce, a little salt, starch, chicken essence and a little water into a bowl sauce for later use

4

Heat the pan to cool the oil, add the diced chicken, stir fry, turn color, and take out for later use

5

Put a little oil in the pan, add onions, ginger and garlic and saute until fragrant, add cucumbers and stir fry

6

Pour into a bowl of juice, stir well, then add the diced chicken into the pan and stir fry quickly evenly (the speed is too fast and it is too late to shine)

7

A plate of fragrant, tender and oily version of Kung Pao Chicken will be ready

Kung Pao Chicken Make Tips

Recipe Categories

• hot dishes
• home cooking
• Summer recipes