Chinese Kung Pao Chicken Recipe

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Ingredients

Adjust Servings:
50g peanut
250g chicken breast
100g green onions white part
10g minced garlic
1 egg white
2 dry red peppers
seasoning
10g rice vinegar
10g sugar
10g cornstarch
5 ml soy sauce
15 ml cooking wine
3g Sichuan pepper
salt
chicken powder
sesame oil

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Chinese Kung Pao Chicken Recipe

Features:
  • Spicy
Cuisine:

This dish is yummy for the chicken lover. You cannot stop after tasting appetizing chicken meat and crispy peanut. Honestly, crispy peanut is tastier than meat. Also, peanut can enhance memory, improve brain function. It also benefits for reducing blood cholesterol and prevent cardiovascular and cerebrovascular disease.

  • Serves 2
  • Easy

Ingredients

  • seasoning

Directions

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Tips:

  1. The key to this dish is to make chicken tender. Stir-fry over high heat to make sure chicken meat is tender inside and crispy outside.
  2. Do not overcook the peanut. Remove from heat once peanuts turn crispy. You would rather not to fry too long than burn the peanut. Peanut turns bitter when burnt.
  3. Practice made taste better. Even though it is a home recipe, not everyone can make as yummy as the top level. The cook with high-level cooking skills can make the meat crispy outside but tender inside.

Steps

1
Done

Wash chicken breast and cut into pieces. Mix with cooking wine, egg white, and cornstarch. Marinate for 15 minutes. Cut green onion (the white part) and dried red chili into small stripes.

2
Done

Use another bowl, add 30ml water,  rice vinegar, sugar, soy sauce, salt, chicken powder, cornstarch. Stir and mix well.

3
Done

Preheat the pot with oil. Fry marinated chicken cubes until cooked. Remove and drain oil. Use the remaining oil to fry peanut until crispy. Set aside.

4
Done

Preheat the pot over high heat. Add oil to fry Sichuan pepper until burnt. Add dry red chili, fry until fragrant. Then add sliced green onion, chicken meat, and peanut. Stir-fry over medium to high heat. 

5
Done

Pour into cornstarch mixture (Step 2). Stir-fry until juice thickens. Topped with a little sesame oil before serve.

Mary Lee

I'm Marry, a foodie with a love to cook and share my delicious dishes. You'll find me reading a good book when I'm not cooking.

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