Ingredients
-
300g chicken breast
-
50g peanut
-
25g winter bamboo shoots
-
15g mushroom
-
5g dried red chiles
-
1 egg
-
seasoning
-
10 Sichuan pepper
-
5g minced green onions
-
5g minced ginger
-
salt
-
chicken powder
-
sesame oil
-
1 tablespoon cooking wine
-
1 tablespoon sugar
-
1 tablespoon soy sauce
-
1 tablespoon cornstarch
-
500g cooking oil
Directions
Tips
1. This is an innovative Kung Pao chicken recipe. Traditional Kung Pao Chicken is a little different, which is a fried, crispy and hot chicken recipe.
2. Dried mushroom is better than a fresh one. Dried mushroom can soak the soup then spread with an aromatic flavor during cooking.
3. Soak dried mushroom in the water and wash thoroughly. Then squeeze the excess water before cooking.
Steps
|
1
Done
5 minutes
|
Remove fascia on the chicken breast. Wash and clean. Cut into almost 1 cm³ small dices. |
|
2
Done
5 minutes
|
Put the chicken into a bowl, add a little salt, egg white, cornstarch and mix well. |
|
3
Done
5 minutes
|
Fry peanuts into hot oil until crispy. Remove and drain the oil. Allow to cool, then peel peanut coat. |
|
4
Done
5 minutes
|
Wash winter bamboo shoots and cut them into small pieces; Remove the pedicle of mushroom. Wash and clean, then cut into small dice. |
|
5
Done
5 minutes
|
Blanch into the boiling water until cooked, remove and set aside. Cut dried red peppers into small pieces. |
|
6
Done
5 minutes
|
Preheat the wok with oil. Cook chicken cubes until they turn white. Remove from heat. |
|
7
Done
5 minutes
|
Use the remaining oil to fry chopped green onion, minced ginger, red pepper, and Sichuan pepper until fragrant. |
|
8
Done
5 minutes
|
Add diced winter bamboo shoots, diced mushrooms and diced chicken to stir-fry. Season with soy sauce, cooking wine and white sugar. |
|
9
Done
5 minutes
|
Add 1 teaspoon chicken powder. Mix water and cornstarch in a bowl, then pour into the pot. Coo until soup noticeably reduced. Sprinkle peanuts and sesame oil. Add red chili oil if you desire. Serve hot. |
