Home Version Kung Pao Chicken

The production method is simple and easy to learn. The chicken is tender and delicious, with a sweet and sour taste and a slightly spicy taste. It is really a delicious side dish.

Ingredients for Kung Pao Chicken

2 chicken legs 80g peanuts (a handful)
1 carrot 1 cucumber

The practice of Kung Pao Chicken

step 1

Prepare the ingredients needed

step 2

Chicken thighs deboned and cut into small pieces

step 3

Add some black pepper to the chicken

step 4

Add a spoonful of light soy sauce, a spoonful of cooking wine

step 5

Add a spoonful of oyster sauce, a spoonful of starch

step 6

After mixing well, marinate for 20 minutes to taste

step 7

carrots, diced cucumbers

Step 8

Sliced ginger for later use

step 9

Adjust the sauce, two spoons of light soy sauce, one spoon of dark soy sauce

Step 10

A spoonful of white vinegar, a spoonful of sugar

Step 11

4 grams of salt, a spoonful of starch

Step 12

Half a bowl of water, stirred and set aside

Step 13

Heat a pan with cold oil, add the marinated diced chicken, fry until cooked and remove

Step 14

Peanuts fried on low heat for later use

Step 15

Add a little base oil to the pot, add an appropriate amount of Pixian bean paste, stir-fry red oil, add ginger slices

Step 16

Stir-fry the diced carrots and mature

Step 17

Add diced cucumber

Step 18

Cooked peanuts, diced chicken stir fry

Step 19

Finally, pour in the prepared sauce and stir-fry until thickened.

Step 20

Finished product picture 01

Step 21

Finished Figure 02

Kung Pao Chicken Cooking Tips

Kung Pao Chicken is usually made with chicken breast, but I personally feel that chicken breast is a little bit woody, so I use chicken leg instead, which has a smoother and more tender taste.
There are skills in cooking delicious food. Every dish of mine has a small coup. If you pay more attention to food blogs, you can directly check my recipes!