Homemade Kung Pao Chicken
A Chinese recipe for Homestyle Kung Pao Chicken featuring chicken breast, peanuts, cucumber, dried chili, and garlic.
Ingredients
chicken breast
1 piece
peanuts
100g
cucumber
1 small piece
dried chili peppers
10
garlic
1 clove
scallion
1 stalk
Sichuan peppercorns
a pinch
ginger
1 small piece
Instructions
1
Step 1
Dice the chicken breast into small cubes. First mix with an appropriate amount of sesame oil, then add a small amount of cornstarch, cooking wine, white pepper, and salt, and marinate for ten minutes;
2
Step 2
Dice the cucumber into small cubes; cut the dried chili peppers into segments; slice the garlic; chop the scallion; slice the ginger;
3
Step 3
In a small bowl, combine vinegar, sugar, soy sauce, cooking wine, and a small amount of cornstarch to make a sauce for later use;
4
Step 4
Roast the peanuts in the oven for 5 minutes, remove and peel, then stir-fry in oil until fragrant and set aside;
5
Step 5
Heat oil in a pan, add Sichuan peppercorns and stir-fry until fragrant, then remove and discard; add the chicken cubes and stir-fry until they turn white;
6
Step 6
Add ginger slices, garlic slices, dried chili peppers, and scallion, and stir-fry;
7
Step 7
Add the cucumber cubes, then pour in the sauce and stir-fry until well combined;
8
Step 8
Finally, add the toasted peanuts and mix well. Serve.
