Kung Pao Chicken-You Are Foodie

By Colin
46

Kung Pao Chicken

Today I share a simple version of Kung Pao diced chicken. It's very delicious.

Main Ingredients

Auxiliary Ingredients

Seasonings

Douban Sauce 1 spoonful
corn starch 2 spoons
Cooking wine 1 spoonful
mature vinegar 1 spoonful
White sugar 1 spoonful
Fuel consumption 1 spoonful
Raw smoking 2 spoons

This is the non spicy version of kung pao chicken. If you like spicy food, you can add Pixian bean paste.

Step 1 . Prepare the necessary ingredients.

Step 2 . Peel and dice carrots, dice cucumbers, and dice chicken breasts.

Step 3 . Put an egg white into the chicken breast and pour a spoonful of cooking wine.

Step 4 . Add a spoonful of cornstarch.

Step 5 . Grab and mix evenly for standby.

Step 6 . Mix a sauce, 15ml, two spoons, two spoons of raw soy sauce, one spoonful of oil consumption, one spoonful of aged vinegar, one spoonful of sugar, and one spoonful of corn starch.

Step 7 . Add half a bowl of water and stir well.

Step 8 . Heat the oil in the pot, slide in the chicken breast and fry until raw.

Step 9 . Heat the oil in another pot, and saute the scallions and garlic until fragrant.

Step 10 . Add a spoonful of bean paste and stir fry until fragrant.

Step 11 . Add diced carrots and stir fry.

Step 12 . Pour in chicken breast and stir fry.

Step 13 . Pour in diced cucumber and stir fry evenly.

Step 14 . Pour in the mixed juice, stir fry it evenly, and then collect the juice over high heat.

Step 15 . Take out the pot and put it on a plate.

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