Kung Pao Chicken

Method

1. 01

   Step 1

   2 chicken thighs, deboned and diced.

   

2. 02

   Step 2

   Marinate with cooking wine, light soy sauce, shredded ginger, and cornstarch for 10 minutes.

   

3. 03

   Step 3

   diced carrots and cucumbers

   

4. 04

   Step 4

   Peanuts for later use

   

5. 05

   Step 5

   Stir-fry diced carrots in a hot pan and set aside on a plate.

   

6. 06

   Step 6

   Heat oil in a wok and stir-fry the diced chicken until golden brown. Remove and set aside. Add more oil to the wok and stir-fry the fermented bean paste until the oil turns red. Add chopped scallions, chili peppers, and minced garlic and stir-fry until fragrant. Add the chicken and diced carrots, and a little water. Stir-fry for 1 minute and remove from heat.

   

7. 07

   Step 7

   Plating