Kung Pao Chicken

Method

1. 01

   Step 1

   Prepare the ingredients and dice them. Shred the scallions, ginger, and garlic.

   

2. 02

   Step 2

   After dicing the chicken breast, add a little pepper, salt, a few slices of ginger, and a few drops of oil and marinate for about ten minutes.

   

3. 03

   Step 3

   Make a sauce. One tablespoon of aged vinegar, two tablespoons of light soy sauce, one tablespoon of dark soy sauce, a pinch of salt, sugar, 3 tablespoons of cornstarch, and enough water to cover. (The spoon is a regular eating spoon, not a soup spoon.)

   

4. 04

   Step 4

   Fry the peanuts until golden brown and let them cool. Cut the dried red chilies into sections.

   

5. 05

   Step 5

   Heat oil in a wok, add diced chicken and stir-fry until the meat turns white. Remove and set aside.

   

6. 06

   Step 6

   Leave some oil in the pan, then add scallions, ginger, garlic, and dried red chilies and sauté until fragrant.

   

7. 07

   Step 7

   Add a little fermented soybean paste and stir-fry over low heat until the oil turns red.

   

8. 08

   Step 8

   Add the carrots and stir-fry for a while (because carrots take a little longer to cook).

   

9. 09

   Step 9

   Add the diced chicken and cucumber.

   

10. 10

    Step 10

    Then pour in the prepared sauce. Stir-fry evenly until the food is cooked through. Reduce the sauce over high heat until thickened. Then add the peanuts and stir well.

    

11. 11

    Step 11

    Just scoop it out and plate it!