Kung Pao Chicken

(Last Updated On: March 24, 2021)

Kung Pao Chicken is a well-known Sichuan recipe all Chinese or Foreigners love. I choosed a original method without cucumber and carrot  in many versions. I tried it many times and it tasted better.

I think the key to cooking this dish is mixed sauce and marinated chicken. Marinating chicken before stir-frying make the chicken tender. The taste of the mixed sauce directly determines the deliciousness of the dish. We called the sauce Kung pao sauce which is suitable for some recipes that have the taste of  sweet and sour.

Ingredients

kung pao chicken steps1) ingredients: ginger, scallion, dried red chili, garlic,2) choped chili, scallion, galick, ginger sliced,3)pepper corn,4) cooked peanut,peeled,5) chicke breast,6) cut into cubes,7)marinated chicken,8) mixed sauce,

  • 3 tablespoon oil for stir-frying
  • 225 gram chicken breast, diced
  • One part scallion about 35 gram
  • One part ginger about 10 gram, sliced
  • Drined red peppercorns  about 10 gram, cut into sections
  • 3 big cloves garlic, sliced
  • Sichuan pepper about 4 gram
  • Toasted peeled peanuts about 35 gram

For marinating chicken diced

  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon oil

For sauce

  • 3 teaspoon sugar
  • 3 teaspoon vinegar
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon cooking wine
  • 1/2 teaspoon starch
  • 1/2 teaspoon salt
  • 8 teaspoon water
  • 1/2 teaspoon chopped ginger
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped scallion

Instructions

  1. Mixed all the sauce ingredients well, set aside.
  2. Marinate  chicken diced with all marinating ingredients for 10 minutes.
  3. Add 3 tablespoon oil to a wok,  add chicken diced, stir-frying until cooked, transfer to a dish.
  4. Add peppercorns to the wok, stir-frying until brown, fish out.
  5. Add garlic sliced, ginger sliced , dried red pepper sections to the oil,  stir-frying for 20 seconds, add scallion sections, chicken,  and mixed sauce, stir-frying until the sauce is almost dried.
  6. Add peanuts, stir-frying, mixed well, turn off the fire.
  7. Serve immediately.

kung pao chicken steps:1) add oil to a wok, add chicken cubes, 2) stirring the chicken,3) transfer to a plate, 4) add pepper corn to the wok,5) fish out the peppercorn, 6) add chili, galic, scallion,7) stirring with chicken,8)seasoning,9) add peanut cooked,10) Served dish

Kung Pao Chicken

Prep Time 15 mins
Cook Time 5 mins
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 3 tablespoon oil for stir-frying
  • 225 gram chicken breast, diced
  • One part scallion about 35 gram
  • One part ginger about 10 gram, sliced
  • Drained red peppercorns  about 10 gram, cut into sections
  • 3 big cloves garlic, sliced
  • Sichuan pepper about 4 gram
  • Toasted peeled peanuts about 35 gram
  • For marinating chicken diced
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon oil
  • For sauce
  • 3 teaspoon sugar
  • 3 teaspoon vinegar
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon cooking wine
  • 1/2 teaspoon starch
  • 1/2 teaspoon salt
  • 8 teaspoon water
  • 1/2 teaspoon chopped ginger
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped scallion

Instructions
 

  • Mixed all the sauce ingredients well, set aside.
  • Mixed all the sauce ingredients well, set aside.
  • Add 3 tablespoon oil to a wok,  add chicken diced, stir-frying until cooked, transfer to a dish.
  • Add peppercorns to the wok, stir-frying until brown, fish out.
  • Add garlic sliced, ginger sliced , dried red pepper sections to the oil,  stir-frying for 20 seconds, add scallion sections, chicken,  and mixed sauce, stir-frying until the sauce is almost dried.
  • Add peanuts, stir-frying, mixed well, turn off the fire
  • Serve immediately.

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