Kung Pao Chicken Recipe

step 1

• STEP 1.Chop the chicken breast to make it easy to taste, then cut into strips and diced.

step 2

• 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 3

• 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 4

• 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.