How to cook Kung Pao Chicken

I think it's understandable that Kung Pao Chicken is the most popular dish among the public. Kung Pao Chicken has a history of thousands of years and originated in Sichuan and other places in my country. There are several ways to make and taste Kung Pao Chicken, but no matter how they vary in essence, all kinds of Kung Pao Chicken are delicious. Today I will introduce to you the method of the most famous Kung Pao Chicken in Sichuan cuisine.

How to make Kung Pao Chicken?

1. The ingredients of Kung Pao Chicken are probably diced chicken, peppers, peanuts and cucumbers. Some places may also add carrots or other ingredients. It depends on your preference.

2. Use chicken breast for the diced chicken. Stir the diced meat with light soy sauce, salt, cooking wine and starch until evenly mixed.

3. First, remove the ends of the peppers, remove the seeds, and then cut them into slices and chop them. Then, dice the cucumber (or carrot, etc.) and prepare some green onions.

4. Mix soy sauce, vinegar, salt, sugar and cooking wine together to make a sauce for later use.

5. Put a little oil in the pot, add chili and peppercorns after the pot is hot, stir-fry until fragrant, then add a few small pieces of green onion.

6. Finally, add the diced chicken and cooking wine and stir-fry until the diced chicken changes color.

7. The last step is to add the previous seasonings into the pot and stir-fry with the diced chicken, then thicken with starch and it is ready to be served.