Kung Pao Chicken Recipe
Ingredients
- Chicken thigh 300g
- Peanuts 50g
- 10 dried chili peppers
Cooking Steps
- 1. Debone the chicken legs, cut into pieces, and marinate with cooking wine, soy sauce, and starch for 15 minutes.
- 2. Fry the peanuts over low heat until crispy, set aside
- 3. Heat oil in a pot and sauté dry chili pepper and Sichuan peppercorns over low heat until fragrant.
- 4. Add diced chicken and stir-fry over high heat until it changes color.
- 5. Add onions and stir-fry, pour in the prepared sweet and sour sauce and stir-fry quickly
- 6. Finally add peanuts and stir-fry evenly before serving.
Cultural Tips
Sichuan Kung Pao Chicken is one of the classic representatives of Sichuan cuisine, carrying rich regional food culture and cooking wisdom.
Instructions
- 1.Remove the bones from the chicken thighs, cut into cubes, and marinate with cooking wine, soy sauce, and starch for 15 minutes.