Kung Pao Chicken

The Kung Pao Chicken is a classic dish of the Sichuan cuisine. First the dish was named Ding Baozhen and then “fast-fried chicken cubes”. Nowadays it is very popular in the entire country.

  • 2 boneless skinless chicken breast.
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sugar
  • 4 tablespoons oil for stir-frying, or as needed
  • 2 cloves garlic
  • 2 green onions
  • 1/2 cup peanuts
  • 8 small dried red chili peppers
Kung Pao Chicken
Combine ingredients for the marinade in a bowl, and then chop the chicken into cubes, after that marinade the chicken in the bowl for about 25 minutes.

While the chicken is marinating, prepare the sauce: mix the dark soy sauce, Chinese rice wine, and the sugar, leave them stand for a while..

Cut the chilies in half and remove the seeds, peel and chop the garlic and cut the onions in diagonal lines.

Heat the wok, add oil and stir-fry the chicken until it is white. Remove the chicken from the wok.

Add oil again, wait until it is hot and then stir-fry garlic for 30 seconds approximately. After garlic is aromatic add chili peppers and wait until the color of the preparation is dark red.

Finally add the sauce to the wok, bring to a boil. Add the chicken to the wok. Stir peanuts and green onions. And finally serve it hot.

If yu need more information about chicken properties in this recipe, the chicken breast nutrition facts section provides everything you need to know.

Video: Hot to cook Kung Pao Chicken


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