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This authentic Kung Pao Chicken recipe features tender chicken, crunchy peanuts, and a perfectly balanced sweet and sour sauce with a spicy Sichuan kick. It's a quick, healthy, and classic stir-fry that is easy to master at home.
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Dice chicken and marinate with salt, pepper, soy sauce, starch, and oil. → Mix the Kung Pao sauce ingredients in a bowl. → Stir-fry the chicken until cooked, then set aside. → Sauté chili peppers, peppercorns, ginger, and garlic until fragrant. → Combine chicken with sauce in the wok, finish with peanuts and green onions.
Dice chicken and marinate with salt, pepper, soy sauce, starch, and oil. → Mix the Kung Pao sauce ingredients in a bowl. → Stir-fry the chicken until cooked, then set aside. → Sauté chili peppers, peppercorns, ginger, and garlic until fragrant. → Combine chicken with sauce in the wok, finish with peanuts and green onions.
This authentic Kung Pao Chicken recipe features tender chicken, crunchy peanuts, and a perfectly balanced sweet and sour sauce with a spicy Sichuan kick. It's a quick, healthy, and classic stir-fry that is easy to master at home.
Prepare the aromatics by cutting dried chili peppers into small sections and slicing green onions into 1-inch segments.
Peel and dice the garlic and ginger into small, uniform pieces.
Clean the chicken breast, trim any fat, and dice it into small cubes.
Marinate the chicken cubes in a bowl with salt, white pepper powder, a splash of dark soy sauce for color, corn starch, and a bit of oil. Mix well and let it sit.
In a separate bowl, prepare the Kung Pao sauce by combining light soy sauce, dark vinegar, cooking wine, sugar, corn starch, and water. Stir until the sugar and starch are dissolved.
Chicken breast is used here for a healthier option, but chicken thigh meat is a great alternative for more juiciness.
The dark soy sauce in the marinade is primarily for a beautiful golden-brown color.
Make sure to stir the sauce bowl right before adding it to the wok, as corn starch tends to settle at the bottom.
If you don't have Shaoxing wine, chicken stock is a suitable replacement.
Adding oil to the marinade helps the chicken pieces separate easily when stir-frying.
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