Kung Pao Chicken
Ingredients
- Chicken breast 150g
- Peanut beans A small dish
- Cucumber One
- Garlic One clove
- Onions A small section
- Ginger One piece
- Cooking wine A spoonful
- White pepper 1g
- Starch 5 grams
- Chili Three
- Pixian Doubanjiang Two spoons
- Sauce
- Light soy sauce A spoonful
- Dark soy sauce Half spoon
- Vinegar Two spoons
- Sugar Three spoons
Steps
1. I fried the peanuts raw. Remember to put them in the pot over medium-low heat so that they don't burn. After frying, take them out and set aside
2. Cut the chicken into cubes about 1.5cm
3. Add white pepper, cooking wine, and a little starch to the chicken breast and marinate for 10-15 minutes
4. Wash and dice the cucumber
5. Slice garlic and mince onion and ginger
6. Cut pepper into sections
7. Prepare the sauce in advance and add starch to water to make starch water
8. Heat oil in a pot until it is 40 to 50% hot. Add in diced chicken and fry until both sides change color. Take it out to control the oil and set aside
9. Pour in the oil for frying the chicken, add Pixian bean paste and stir-fry over low heat. Add the bean paste according to your preference
10. Add onion, ginger and garlic and stir-fry until fragrant
11. Add chili and stir-fry until fragrant
12. Add in diced chicken and stir-fry
13. Pour in the sauce and stir-fry evenly
14. Pour in the cucumber and peanuts and stir-fry until the cucumber becomes soft
15. The soup covers the ingredients and becomes darker
16. Pour in water starch and reduce the juice over high heat
17. When the soup thickens, sprinkle some fresh vegetables or put nothing out of the pot
18. It’s super delicious. Two bowls of rice is no problem. It’s super simple. It’s really more delicious than the ones outside, saves money and is healthy, haha.
