Kung Pao Chicken Cubes
Kung Pao Chicken is a traditional dish in Sichuan, made with fresh chicken breast or chicken thigh meat and cooked with peanut rice, diced green onions, chili peppers and other accessories. The finished product is ruddy in color and rich in flavor! The entrance is spicy, sweet and sour, and the tenderness of the chicken is combined with the crisp flavor of the peanuts, whether it is a toast or a rice pair.
The delicacy introduced to you by Xiaobian today is kung pao chicken.
Deliciousness begins with the selection of ingredients
Ingredients: 500g chicken breast, 10g garlic, 20g green onion, 5g shallots, 10g ginger, 5g cooked white sesame seeds, 5g peppercorns, 20g dried chili peppers, 50g fried peanuts and rice, 210g of stir-fried chicken on Tuesday (60g of sauce packs, 3 bags of marinade packs of 10g).
How to make diced kung pao chicken
Cut the chicken into cubes, add Tuesday less spicy fried chicken marinade package 10g1 bag, catch and mix well and marinate for 15-20 minutes;
Prepare ingredients: ginger and garlic minced, dried chili pepper into sections, green onion cut into sections and set aside;
Heat the oil in a hot pan to 70% heat, add 500g of marinated diced chicken and fry until it changes color and then set aside;
Reheat the pan and add 20g of green onion, 20g of minced ginger and garlic, 20g of dried chili pepper, and 10g of peppercorns and stir-fry together;
Add the diced chicken and stir-fry for 1-2 minutes, then add Tuesday less spicy fried chicken sauce pack 60g1 bag and stir-fry evenly;
Add the prepared fried peanut rice and stir-fry for 2-3 minutes to get out of the pan;
Plate and sprinkle 5g of green onion and 5g of cooked white sesame seeds to eat.
Delicious Kung Pao chicken is ready!