Kung Pao Chicken


Kung Pao Chicken

This combination of Kung Pao Chicken and other ingredients makes it a feast for the eyes, nose, and palate. Tender chicken pieces are paired with crisp cucumber and sweet carrots, all coated in a rich sauce. It's also garnished with crunchy peanuts and bright red dried chilies. The flavor is savory, slightly spicy, and a little sweet, creating a super rich and complex taste experience. It's definitely a perfect dish to eat with rice!

Ingredients

Steps

  1. First, debone the chicken thighs and cut them into small cubes.
    First, debone the chicken thighs and cut them into small cubes. First, debone the chicken thighs and cut them into small cubes.
  2. Then add 2 grams of salt, 1 teaspoon of light soy sauce, a pinch of pepper, 1 teaspoon of cooking wine, half a teaspoon of scallion and ginger water, and cornstarch.
    Then add 2 grams of salt, 1 teaspoon of light soy sauce, a pinch of pepper, 1 teaspoon of cooking wine, half a teaspoon of scallion and ginger water, and cornstarch. Then add 2 grams of salt, 1 teaspoon of light soy sauce, a pinch of pepper, 1 teaspoon of cooking wine, half a teaspoon of scallion and ginger water, and cornstarch.
  3. Mix well and marinate for 10 minutes.
    Mix well and marinate for 10 minutes.
  4. Cut carrots and cucumbers into small cubes.
    Cut carrots and cucumbers into small cubes.
  5. Blanch the carrots in boiling water for two minutes, then remove and drain.
    Blanch the carrots in boiling water for two minutes, then remove and drain.
  6. Cut garlic sprouts into small sections, and mince ginger and garlic.
    Cut garlic sprouts into small sections, and mince ginger and garlic.
  7. Heat oil, then add chicken breast.
    Heat oil, then add chicken breast.
  8. Continue to stir-fry until cooked through, then remove and set aside, leaving some oil in the pan.
    Continue to stir-fry until cooked through, then remove and set aside, leaving some oil in the pan.
  9. Add scallions, ginger, garlic, and dried chili peppers, stir-fry until fragrant, then add cucumber and diced carrots.
    Add scallions, ginger, garlic, and dried chili peppers, stir-fry until fragrant, then add cucumber and diced carrots. Add scallions, ginger, garlic, and dried chili peppers, stir-fry until fragrant, then add cucumber and diced carrots.
  10. Add the previously stir-fried diced chicken breast, and finally add a few peanuts.
    Add the previously stir-fried diced chicken breast, and finally add a few peanuts.
  11. Remove from heat and plate.
    Remove from heat and plate.
Languages
Kung Pao Hähnchen - Deutsch (German) version
Kung Pao Chicken - English version
Pollo Kung Pao - Española (Spanish) version
Poulet Kung Pao - Français (French) version
Ayam Kung Pao - Bahasa Indonesia (Indonesian) version
Pollo Kung Pao - Italiana (Italian) version
宮保鶏丁 - 日本語 (Japanese) version
쿵파오 치킨 - 한국인 (Korean) version
ไก่ผัดพริกเสฉวน - แบบไทย (Thai) version
宮爆雞丁 - 香港繁體中文 (Traditional Chinese - Hong Kong) version