Kung Pao Chicken

  Ingredients

  300g chicken breast meat

  peanuts rice 150g

  20g green onion

  ginger 5g

  5 cloves of garlic

  dry chili peppers 5 pieces cumin seeds

  30ml peanut oil 10g

  40g egg white

  3g cornstarch

  10ml cooking wine

  soy sauce

  sugar 15ml

  vinegar 15ml

  salt 4g 5ml

  monosodium glutamate

  30ml water 2g

  Kung Pao Chicken

  steps 1. Wash the chicken breast meat.

  chicken breast meat cut it into 1.5cm small pieces. 2. Add egg white, cornstarch, cooking wine and a little salt.

  3. Mix by hand evenly.

  marinate for 20 minutes.

  4. First cut the spring onions, ginger, and wash the dry chili peppers.prepare the sauce.

  5. Prepare crispy spicy peanuts.6. Heat oil in a pot, add chicken pieces and stir-fry briefly.

  7. Once slightly colored, remove and drain the oil.

  8. Transfer the stir-fried chicken to a plate.

  9. In the same pot, heat oil and add cumin seeds and star anise.

  star anise

  stir-fry on low heat until fragrant, then remove the cumin seeds and star anise.10. Remove the cumin seeds and star anise. 11. Add chopped ginger, garlic, and dried chili peppers to stir-fry for fragrance.

  12. Add soy sauce and stir-fry.

  13. Add chicken pieces into the pot, add cooking wine, vinegar, cornstarch, sugar, and water.

  14. Stir-fry together until almost done.15. Season with a little salt and monosodium glutamate just before removing from heat, then add fried peanuts.

  16. Stir for another two minutes.17. Serve on a plate.

  18. Tips

  1. Toast the cumin seeds and star anise over low heat to prevent burning.

  2. Add peanuts at the end, or they won't be crispy.

  Peanuts should be added last, otherwise they won't become crispy.