This is a spicy and fragrant chicken recipe . This recipe is a classic dish originated from regions of china.This recipe has a strong flavor that is sweet,sour and savory.
STEP 1.Chop the chicken breast to make it easy to taste, then cut into strips and diced.
STEP 1.Add in scallion ginger water, light soy sauce, shaoxing wine,add corn starch, a tablespoon of raw oil ,marinate for 20 minutes. cut into sections and set aside. Mix all the gongbao sauce ingredients together.
STEP 2.Bring the pot to red until smoke comes out, then add a bowl of oil, add the diced chicken, cook for about two or three minutes, cook until the chicken is golden brown and firm, take it out and set aside.
STEP 3.Use two tablespoons of oil to saute the peppercorns over medium and low heat ,fry until you smell the scent of pepper, take out the pepper. The pepper can be stored in the future to cook mapo tofu.
step 5
STEP 1.Stir-fry the chili powder over a low fire until fragrant and fry well. Stir-fry for one minute. Add ginger, garlic slices, green onions, and fry over medium heat for half a minute. Add chicken, fry over medium heat for half a minute, add kung pao juice, turn on high heat, add peanuts /cashew nuts and a teaspoon sesame oil and kung pao chicken is done.
Nutrition value
1964
calories per serving
112 g Fat118 g Protein119 g Carbs40 g FiberOther
Current Totals
112 g Fat
118 g Protein
119 g Carbs
40 g Fiber
MacroNutrients
Carbs
119 g
Protein
118 g
Fiber
40 g
Fats
Fat
112 g
Vitamins & Minerals
Calcium
692 mg
Iron
31 mg
Vitamin A
2822 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
31 mg
Vitamin B6
3 mg
Vitamin B9
522 mcg
Vitamin B12
0 mcg
Vitamin C
243 mg
Vitamin E
7 mg
Copper
5 mcg
Magnesium
906 mg
Manganese
6 mg
Phosphorus
1725 mg
Selenium
102 mcg
Zinc
17 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
