Classic Cuisine ~ Kung Pao Chicken

Name: Classic Cuisine ~ Kung Pao Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Chicken cubes marinated with pepper and starch are wok-seared, then reunited with carrot, cucumber, peanuts, and a fragrant chili bean paste glaze sweetened with sugar, the classic Kung Pao balance of spicy, sweet, and nutty in every glossy bite.

30 minNewMedium Hot Dishes Stir-fry Sweet Spicy

Instructions

1
Prepare chicken breast, cucumber, peanuts, carrot, and scallion, ginger, and garlic.
2
Cut the chicken breast into pieces, and dice the cucumber and carrot separately.
3
First blanch the carrots, and stir-fry the peanuts with a small amount of oil until fragrant.
4
Add salt, sugar, white pepper, chicken essence, light soy sauce, and cornstarch to the chicken pieces and mix well by hand.
5
Finally, add 2 tablespoons of cooking oil and mix well.
6
Prepare a sauce: mix 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and 2 tablespoons of water.
7
Add an appropriate amount of oil to the pan, put the chicken in and stir-fry until cooked, then take it out.
8
Leave a little oil at the bottom, add 2 tablespoons of doubanjiang and stir-fry until red oil appears, then add scallions, ginger, and garlic and stir-fry until fragrant.
9
Add the chicken, carrots, cucumbers, and peanuts and stir-fry.
10
Pour in the sauce and cook for 1 minute before turning off the heat.
11
The appetite-stimulating Kung Pao Chicken is ready, served with a bowl of rice, perfectly done.