Kung Pao Chicken is a well-known traditional dish in China and abroad, mainly included in Lu cuisine, Sichuan cuisine, Guizhou cuisine, etc., and its methods also vary from region to region. Kung Pao Chicken Ding was created by Ding Baozhen of the Qing Dynasty, because he was an official Qingzheng and had many achievements, and the Qing court posthumously presented him with the "Prince Taibao" in recognition of his achievements. And the dish he invented is also known as "Kung Pao Chicken". Kung Pao chicken is mainly made of chicken as the main ingredient, stir-fried and cooked with peanut rice, chili pepper and other accessories. Its characteristics are spicy and sweet, sweet and spicy, and the tenderness of the chicken and the crispiness of the peanuts are loved by Chinese and foreign people. People have also adapted their eating habits to different regions, making them more and more popular.
Step 1
Cut the chicken breast into small pieces
Step 2
Marinate the chicken ingredients for about 30 minutes
Step 3
Cut the cucumber and carrot into small cubes, cut the small red pepper into sections and remove the seeds, prepare peppercorns, and chop the Pixian bean paste for later use
Step 4
Prepare a bowl of juice and stir well
Step 5
Put less oil in the pot, fry the peanut rice over low heat, peel it after cooling, of course, lazy people can also not peel it (forgot to take a photo) (Note: The picture is the oil and salt peanut rice made by sprinkling a small amount of salt immediately while it is hot after the fried peanuts are put in a bowl)
Step 6
Heat the marinated chicken over high heat, quickly disperse and change color (about 10 seconds), put the chicken out on a plate and set aside, the base oil is still left in the pan.
Step 7
Heat the oil at the bottom of the pot a little, change the heat to low and add peppercorns and small red pepper segments to fry until fragrant, add chopped Pixian bean paste to stir-fry red oil, add diced cucumbers and carrots, change to high heat and quickly fry soft, stir-fry the fried diced chicken for a while, pour bowl juice along the side of the pot over high heat and quickly stir-fry evenly, and finally add fried peanut rice, quickly upside down and out of the pot.