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Kung Pao Chicken Recipe
Hey friends! Did you know? One time, I stumbled upon a small shop in the hutongs of old Beijing, and that bowl of Kung Pao Chicken had me enchanted! The flavor was an absolute celebration for my taste buds! Today, let me unveil the secrets behind this classic dish for you!
INGREDIENTS
Main Ingredients
- ·400g chicken breast
- ·100g cucumber (diced)
- ·50g roasted peanuts
Additional Ingredients
- ·Sliced shallots (to taste)
- ·Sliced ginger (to taste)
- ·Chopped green onion (to taste)
- ·Dried chili peppers (to taste)
- ·Garlic cloves (to taste)
Seasonings
- ·15ml aged vinegar
- ·8ml white vinegar
- ·Sugar (to taste)
- ·Tomato ketchup (to taste)
- ·Salt (for seasoning cucumber)
- ·Olive oil (for frying)
DIRECTIONS
Step 1
Prepare the Kung Pao Sauce: In a pot, mix 15 ml of water, 15 ml of dark vinegar, 8 ml of white vinegar, an appropriate amount of sugar, and an appropriate amount of ketchup. Bring to a boil.
Step 2
Prepare the Ingredients: Dice the cucumber, slice the shallots and garlic, and cut the ginger and green onion into sections. Chop the dried chili into small pieces.
Step 3
Stir-fry the Chicken: Cut the chicken breast into cubes and stir-fry until golden brown.
Step 4
Add Ingredients: Add the chopped shallots, garlic, ginger, green onion, and dried chili to the pan. Drizzle in some olive oil and continue to stir-fry.
Step 5
Add the Vegetables and Season: Stir in the diced cucumber and season with salt. Once mixed, transfer to a serving dish.
Step 6
Combine and Thicken: Return the cooked chicken to the pan and pour in the prepared Kung Pao sauce. Stir quickly to combine.
Step 7
Serve: Sprinkle with roasted peanuts and enjoy!