How to make Kung Pao Chicken with Tomato Sauce

Kung Pao Chicken with Tomato Sauce is a condiment used when making Kung Pao Chicken. We all know that tomato sauce is actually widely used in life, especially in diet, and its unique flavor also makes many people happy. So how to make delicious Kung Pao Chicken with Tomato Sauce? You can make it at home by following the specific method below.

Method 1:

200g chicken breast, 50g cucumber, 50g carrot, some oil, some salt, some soft sugar, some cooking wine, some vinegar, some fried peanuts, some ketchup, some chili peppers, some chopped green onion and garlic

1) Prepare the ingredients, dice the chicken breast, dice the carrots and cucumbers, and prepare the chili peppers and tomato sauce.

2) Heat the pan with cold oil, stir-fry the chicken, set aside.

3) Heat the wok, add chopped onion and garlic, sauté until fragrant, then add chili peppers, and then add tomato sauce and stir-fry until red oil comes out.

4) Adjust the taste by adding cooking wine, sugar, salt, and vinegar to make a sweet and sour sauce.

5) Add the chicken and carrot and stir-fry for a while.

6) Finally, add cucumber and cooked peanuts, add some chicken stock, and serve.

Method 2:

1. Dice the chicken breast, carrot, and cucumber and set aside. Blanch the peanuts until wrinkles appear on the surface. Let them cool and peel them for later use. Cut a small piece of green onion, a clove of garlic, and two slices of ginger

2. Add a little salt, cooking wine, and an appropriate amount of starch to the chicken breast and marinate for about an hour. It doesn’t matter if you take less time. 1 spoon of soy sauce, 2 spoons of cooking wine, half spoon of sugar, half spoon of vinegar, half spoon of oyster sauce, mix together and set aside

3. Pour oil into the pan, put in the dried peanuts and fry until cooked. Use low heat to prevent them from getting burnt. Put the marinated chicken into the pot and stir-fry until the chicken turns white.

4. Add a little more oil to the pan, add peppercorns and dried red peppers over low heat, fry until fragrant, remove from heat, add onions, ginger and garlic, add a spoonful of bean paste. If the bean paste is dry, add a little water until red oil comes out.

5. Add carrots and stir-fry for one minute, add cucumber, stir-fry for a few times, add chicken, pour in the prepared sauce, stir-fry evenly, then pour in peanuts, and stir a few more times, the fragrant Kung Pao Chicken is ready.