The BEST Kung Pao Chicken（宫保鸡丁）recipe ever!

Make restaurant-quality Kung Pao Chicken（宫保鸡丁） in just easy 5 steps.

Kung Pao Chicken is a very famous Sichuan cuisine in Chinese cuisine – Sichuan cuisine.

Kung Pao Chicken（宫保鸡丁）

According to legend, Kung Pao Chicken was invented by Ding Baozhen, the governor of Sichuan during the reign of Emperor Guangxu of the Qing Dynasty. He was the chef who cooked the dishes when he was entertaining guests. Since Ding Baozhen was later named Donggong Shaobao (Prince Taibao), he was called “Ding Gong Bao” and this dish was also known as “Kung Pao Chicken”.

As a native Chinese, I want to teach you to make Kung Pao Chicken in the eyes of the Chinese, and my method is also super time saving, and the ingredients are very easy to obtain and affordable. Follow me to complete this Chinese restaurant with Chinese restaurant standards!

CHINESE DAN DAN NOODLES 中华担担面

CHINESE FAT-BURNING SOUP

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Kung Pao Chicken

Ingredients

300 g chicken breast
50 grams of peanuts
200 grams of sweet pepper
10 g dried chili
5 g pepper
Seasoning
Soy sauce
Egg
Potato starch
White Vinegar
Sugar
Garlic
Rice wine

Instructions

1.Cut chicken into pieces. Marinate chicken with 1 tablespoon soy sauce, , 1 tablespoon potato starch, and half an egg.
2.In the pan, add oil, pan-fry chicken turn golden color on both sides, add chili & pepper in the middle of the pot, stir-fry till the flavor comes out, add 2 tablespoons of rice wine and 2 tablespoons of water.
3.Add the chopped sweet pepper and stir-fry.
4.Add 1 tablespoon of soy sauce, 1 teaspoon of sugar, and minced garlic.
5.Pour 2 tablespoons of white vinegar along the side of the pot, add peanuts, and finally garnish the chopped scallion.

Recipe Notes

In this dish, the process of marinating chicken is very simple. I don’t need to wait for the time. The egg only needs half a slice to increase the smooth taste of the chicken.

Kung Pao Chicken with only chicken is too boring. I like to add sweet peppers to enrich the taste. Because sweet peppers can be eaten raw, so do not need to stir-fry for too long, so as not to release the moisture in the sweet pepper, affecting the taste of the dish.

Before adding white vinegar, you can turn off the fire, and a little vinegar will make the dish richer in taste.

The amount of chili and pepper can be determined according to your taste.