Home-Style Kung Pao Chicken: Tender and Flavorful, Easy to Learn, Perfect with Rice, Guarantees You Won't Gain Weight
Kung Pao Chicken is a classic dish traditionally ordered at Sichuan restaurants. I've learned to make it at home, and I often make it for my family. The tender chicken paired with crunchy peanuts and a spicy, savory flavor is simply irresistible!
Let's start preparing the ingredients: 350g of chicken breast, a small piece of carrot, a small piece of cucumber, 50g of peanuts (fried), 3 dried chilies, a few grains of Sichuan peppercorns, 1 tablespoon of white sugar, 1 tablespoon of light soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of rice wine, 1 tablespoon of oyster sauce, ginger, garlic, scallions, salt, chicken powder, black pepper to taste, and salad oil.
Detailed steps:
1: Wash the chicken breast thoroughly and remove the white membrane from the surface. Cut it into strips, then dice it. When buying chicken breast, choose pieces that are clean, pink, and have a glossy appearance. Press on them with your hand; they should immediately bounce back, indicating freshness. Pay close attention when selecting them!
2: Add 1 teaspoon of salt, a pinch of black pepper, 1 tablespoon of rice wine, and half an egg white to the chicken pieces. Mix well with 2 tablespoons of cornstarch and marinate for 30 minutes.
3: Dice the cucumber and carrot, and chop the scallions into segments. Mince the ginger and garlic. Slice the chilies into segments, and fry the peanuts until golden brown.
4: Prepare the sauce: 1 teaspoon of salt, 1 teaspoon of white sugar, 1 tablespoon of light soy sauce, 1 tablespoon of rice wine, oyster sauce, chicken powder, and a little water, 1 tablespoon of cornstarch.
5: Heat oil in a wok. Once the oil is 40% heated, add the chicken pieces and stir-fry until they are fully cooked. High heat quickly matures the chicken and locks in its moisture. Don’t cook for too long – about 10-15 seconds is sufficient.
6: Add the diced carrot and cucumber, and stir-fry for a few seconds before removing and draining the excess oil. Set aside.
7: Heat up the wok with a little oil. Add Sichuan peppercorns and dried chilies, along with the chopped scallions, ginger, and garlic, until fragrant. Pour in the prepared sauce and cook until it thickens. Add the cooked chicken and fried peanuts, stir-fry until well combined.
Tips: Make sure the peanuts are fried before adding them. If you add them too early, they’ll lose their crunch. Also, preparing the sauce in advance is key to making this dish. It's great for mixing with rice or noodles, and chicken breast is a favorite for dieters – you won't gain weight eating it! If you like this dish, please follow us, save it, and thank you for your support!
