How to Make Kung Pao Chicken

Ingredients Introduction

250g chicken breast  A spoon of starch Sugar 1 tablespoon Ginger A little bit  Soy sauce 3-4 tablespoons Chili powder Appropriate amount  Black pepper Appropriate amount  Sichuan peppercorns 30 pieces  Doubanjiang Sauce 1 tablespoon, garlic a little bit Peanuts 50g rice  Eight dried chili peppers  Salt Appropriate amount  Cooking wine 3-4 tablespoons Aromatic Vinegar 3-4 tablespoons  Scallions a little bit

Kung Pao Chicken/Steps for making Kung Pao Chicken:

Slice the chicken breast into thin large pieces,Chicken meat Pound both sides repeatedly with the back of a knife

Cut into small cubes, place in a bowl, add ginger slices, salt, black pepper powder, two tablespoons of cooking wine, one tablespoon of starch, mix evenly, marinate for 10-15 minutes

Prepare a sauce: three to four tablespoons of cooking wine, three to four tablespoons of soy sauce, three to four tablespoons of vinegar, one tablespoon of sugar, stir and set aside

Cut scallions and garlic into small pieces

Heat oil in a pot, add about 30 Sichuan peppercorns, turn on low heat, release the aroma when the Sichuan peppers are fragrant, then add dried chili peppers, let them slightly darken before adding garlic.

Add chicken, switch to medium heat, stir-fry evenly

When the chicken changes color slightly, add one tablespoon of Doubanjiang, then add chili powder.

Add peanuts, scallions, and sauce, turn on high heat, stir-fry evenly until well coated.

The sauce is thickened, switch off the fire.

Kung Pao Chicken/Kung Pao Chicken is completed!