Kung Pao Chicken is a traditional dish from the Sichuan of China.  Kung Biao Chicken is a traditional dish in Sichuan cuisine, which is made from chicken, dried chili and peanuts. Because of its spicy entrance to mouth, the tenderness of the chicken and the crispness of peanuts are widely welcomed by the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao Chicken is “proliferated” and is synonymous with Chinese cuisine. The situation is similar to spaghetti in Italian cuisine. If you want know more about Kung Pao Chicken, please read-A story of Kung Pao Chicken.

 

Kung Pao Chicken

Ingredients

19 oz. 1 chicken breast

1/2 to 1/3 cup peanuts

1 carrot

1 green pepper

3 green onions

2 leaves celery

3 pieces of ginger

5 cloves garlic

3 of star aniseed

1 Tbs. dried prickly ash

3-5 cut to pieces of dried chili

1 Tbs. cooking wine

2 Tbs. soy sauce

1tsp dark soy sauce (option)

1 tsp salt

1 tsp vinegar

2 tsp sugar

1 Tbs. oyster sauce

1Tbs. bean paste (if you don’t have it, just use dark soy sauce)

1/4 cup corn starch

1/3 cup sweet potato powder

1.  Prepare the ingredients you need: Cut the green onions into pieces, cut the ginger and garlic into pieces; prickly ash, star aniseed, and dried red pepper aside. Wash green peppers, carrots, celery, and diced. Prickly ash, star aniseed; wash chicken breasts；The peanuts are simmered to the surface and wrinkled. Wash a Chicken breast and diced.

2. Wash the chicken breast and diced. Place the chicken breast with 1/2 tsp salt, 1 tsp cooking wine, 1/4 cup of corn starch, 1/3 cup of sweet potato powder. Mix and stir it, sit there for 30 minutes and 1 hour. If time is less it doesn’t matte.

4. Put the marinated chicken in the pan and stir it until the chicken is all white.

 

 

5. Put the oil in the pot, put it into the dried peanuts and fry it. Be sure to use a small fire to prevent the peanuts burned. Until the peanuts color changed, take them out for use late.

6. Add a little oil to the bottom of the pot. Add the small pepper to the peppercorns. Spoon the dried red pepper and fry it. Add the onion ginger and garlic to the sauté. Add a spoonful of bean paste. If the bean paste is dry, you can add less. A little water until the red oil is fried

7. Put the carrots and stir fry for one minute, add the green peppers, celery, stir fry a few times, add the chicken, pour in the prepared juice and mix evenly, pour the peanuts, then add a few cups or 1 Half a glass of water, boil for 10 minutes on medium heat.

8. Watch the rest of the juice in the wok, if need, add a little water to it to boil, don’t let the food too dry. If the color is too light, you can add 1 tsp dark soy sauce, plus chopped green onion. The savory Kung Pao Chicken is out of the pan.