Kung Pao Chicken
Mix with steamed rice.
Ingredients
Diced chicken thigh
300g
Diced cucumber
1 cucumber
Diced carrot
1/3 carrot
Peanuts
a pinch
Pixian doubanjiang
a pinch
Kung Pao Sauce:
Sweet bean sauce
2 tablespoons
Oyster sauce
as needed
Dark soy sauce
a pinch
White sugar
a pinch
Seafood soy sauce
a pinch
Starch slurry
1/3 bowl
Instructions
1
Step 1
Take a group photo
2
Step 2
Carrots take longer to cook, so blanch them first, rinse with cold water, drain and set aside.
3
Step 3
Heat the pan with warm oil, stir-fry the diced chicken until 90% cooked.
4
Step 4
Remove and set aside.
5
Step 5
Kung Pao sauce: sweet bean sauce, sugar, dark soy sauce, seafood soy sauce, add 1/3 bowl of water.
6
Step 6
Stir well to combine.
7
Step 7
Heat the pan with cool oil, add chopped scallions and Pixian doubanjiang, stir-fry until fragrant.
8
Step 8
Add the diced chicken, stir-fry until fully cooked, then add the Kung Pao sauce and stir a few times.
9
Step 9
Add the diced carrot and cucumber, stir-fry to your desired doneness. I prefer the cucumber softer, so I stir-fried it a bit longer.
10
Step 10
Add the peanuts, pour in the starch slurry and stir to thicken the sauce lightly.
11
Step 11
Serve!
12
Step 12
Enjoy!
