112 - Kung Pao Chicken

2
Nancy Chung

By
@tasteecooks

Healthy and delicious

Rating:
★★★★★ 1 vote
Comments:
Serves:
3
Prep:
30 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

1 tsp
corn starch mix 1 tsp water
1 lb
chicken breast meat cut 1/2 inch
1 Tbsp
chicken flavor
1 tsp
soy sauce
2 sprig(s)
green onion
6
dry chili remove seeds
1 tsp
ginger
1 can(s)
carrots
1/2
onion
2 tsp
garlic diced
1 tsp
sesame oil
1/2 slice
dry roasted peanuts
1 Tbsp
sugar
1 tsp
rice vinegar
1/2 clove
red onion
1 large
egg
3 Tbsp
cooking wine
3 small
pepper
2 stick
celery root
1 tsp
olive oil
4 small
dried beancurd
1/2 large
red bell pepper dices
1/2 tsp
salt
4 medium
* 4 blocks cut 1/2 inch dried bean curd

How to Make 112 - Kung Pao Chicken

Step-by-Step

  • 11 . Wash and pat dry chicken breast meat , cut into 1/2 inch small pieces. Combine marinade ingredients; salt, cooking wine, egg white, corn starch mixed with water, and soy sauce mix. Marinate for 20 minutes.
  • 22. Sauce Mixture: In a small bowl add 2 tsp corn starch with 1/2 cup water, chicken stock flavor, soy sauce, salt, vinegar, sugar and cooking wine. Mix together and set aside.
  • 33 . Prepare ingredients: Take out the seeds of the dried red pepper.Fine chop garlic and ginger. Cut green onion,carrots,celery,red bell pepper and dried bean curd into 1/2 inch pieces.
  • 44 . On medium heat, add oil to frying pan. Add chicken and cook partially. Remove chicken and leave the oil in the pan.
  • 55. Using the same oil cook dried chili pepper to infuse the oil with the spice. Do not remove dried chili pepper.
  • 66. Then add shallot, ginger, garlic,cooking wine and partially cooked chicken. Fully cook chicken and set aside.
  • 77. Using the same oil add dried tofu, carrots, celery, ,green pepper, onion. Stir fry till cooked.
  • 88. Quickly stir fry ingredients,chicken,dry roasted peanuts and sauce made earlier. Stir fry till sauce coats the ingredients and enjoy!

Printable Recipe Card

About 112 - Kung Pao Chicken

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Chinese