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Kung Pao Chicken (Homestyle)
This homestyle kung pao chicken offers a delightful blend of sweet savory flavors from the fermented broad bean paste and mild spice from the chilies combined with the crisp texture of cucumber carrot and crunchy peanuts creating a truly satisfying dish that is perfect for adding excitement to everyday meals Kung Pao Chicken (Homestyle) Ingredients […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 23
- Difficulty
- Intermediate
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Kung Pao Chicken (Homestyle)
| Ingredient | Amount |
|---|---|
| chicken breast | 1/2 |
| cucumber | 1/3 |
| carrot | 1/4 |
| peanuts | to taste |
| Pixian doubanjiang (fermented broad bean paste) | 2 as needed |
| Sichuan peppercorns | a few |
| small red chili peppers | 3-4 |
| Marinade ingredients: | |
| cooking wine | 1/2 |
| light soy sauce | 1/2 |
| salt | pinch |
| egg white | a little |
| cornstarch | a little |
| sesame oil | 1/3 |
| Sauce ingredients: | |
| mature vinegar | 1 as needed |
| sugar | 1 as needed |
| oyster sauce | 1/2 |
| cooking wine | 1 as needed |
| honey | 1 as needed |
| chicken stock (or water) | 2 as needed |
| scallions (chopped) | a little |
| garlic (chopped) | 2-3 |
| sesame oil | 1/2 |
| cornstarch | 1 as needed |
- chicken breast1/2
- cucumber1/3
- carrot1/4
- peanutsto taste
- Pixian doubanjiang (fermented broad bean paste)2 as needed
- Sichuan peppercornsa few
- small red chili peppers3-4
- Marinade ingredients:
- cooking wine1/2
- light soy sauce1/2
- saltpinch
- egg whitea little
- cornstarcha little
- sesame oil1/3
- Sauce ingredients:
- mature vinegar1 as needed
- sugar1 as needed
- oyster sauce1/2
- cooking wine1 as needed
- honey1 as needed
- chicken stock (or water)2 as needed
- scallions (chopped)a little
- garlic (chopped)2-3
- sesame oil1/2
- cornstarch1 as needed
Cooking StepsHow to cook Kung Pao Chicken (Homestyle) step by step
-
Step 1Remove the tendon membrane from the chicken breast and cut into small cubes.
-
Step 2Marinate the chicken with the marinade ingredients for about 30 minutes.
-
Step 3Cut cucumber and carrot into small cubes. Cut small red chili peppers into sections and remove seeds. Prepare Sichuan peppercorns and finely chop the Pixian doubanjiang.
-
Step 4Prepare the sauce by mixing all sauce ingredients together.
-
Step 5Heat a small amount of oil in a wok over low heat and stir-fry the peanuts until cooked. Let cool and remove skins (or skip this step if preferred). Note: The photo shows salted peanuts made by sprinkling salt on hot peanuts and tossing immediately after cooking.
-
Step 6Heat another wok with a small amount of oil. Add the marinated chicken and quickly stir-fry over high heat until it changes color (about 10 seconds). Transfer the chicken to a plate and set aside, leaving the oil in the wok.
-
Step 7Heat the oil in the wok over medium heat. Add Sichuan peppercorns and red chili peppers, stir-fry until fragrant. Add the chopped Pixian doubanjiang and fry until red oil appears. Add cucumber and carrot cubes, quickly stir-fry over high heat until softened. Add the pre-cooked chicken and toss briefly. Pour the sauce along the edge of the wok, quickly toss over high heat to coat evenly. Finally add the cooked peanuts, toss quickly and serve.
Kung Pao Chicken (Homestyle)
This homestyle kung pao chicken offers a delightful blend of sweet savory flavors from the fermented broad bean paste and mild spice from the chilies combined with the crisp texture of cucumber carrot and crunchy peanuts creating a truly satisfying dish that is perfect for adding excitement to everyday meals Kung Pao Chicken (Homestyle) Ingredients […]
Ingredients
- 1/2 chicken breast
- 1/3 cucumber
- 1/4 carrot
- to taste peanuts
- 2 as needed Pixian doubanjiang (fermented broad bean paste)
- a few Sichuan peppercorns
- 3-4 small red chili peppers
- Marinade ingredients:
- 1/2 cooking wine
- 1/2 light soy sauce
- pinch salt
- a little egg white
- a little cornstarch
- 1/3 sesame oil
- Sauce ingredients:
- 1 as needed mature vinegar
- 1 as needed sugar
- 1/2 oyster sauce
- 1 as needed cooking wine
- 1 as needed honey
- 2 as needed chicken stock (or water)
- a little scallions (chopped)
- 2-3 garlic (chopped)
- 1/2 sesame oil
- 1 as needed cornstarch
Instructions
-
Remove the tendon membrane from the chicken breast and cut into small cubes.
-
Marinate the chicken with the marinade ingredients for about 30 minutes.
-
Cut cucumber and carrot into small cubes. Cut small red chili peppers into sections and remove seeds. Prepare Sichuan peppercorns and finely chop the Pixian doubanjiang.
-
Prepare the sauce by mixing all sauce ingredients together.
-
Heat a small amount of oil in a wok over low heat and stir-fry the peanuts until cooked. Let cool and remove skins (or skip this step if preferred). Note: The photo shows salted peanuts made by sprinkling salt on hot peanuts and tossing immediately after cooking.
-
Heat another wok with a small amount of oil. Add the marinated chicken and quickly stir-fry over high heat until it changes color (about 10 seconds). Transfer the chicken to a plate and set aside, leaving the oil in the wok.
-
Heat the oil in the wok over medium heat. Add Sichuan peppercorns and red chili peppers, stir-fry until fragrant. Add the chopped Pixian doubanjiang and fry until red oil appears. Add cucumber and carrot cubes, quickly stir-fry over high heat until softened. Add the pre-cooked chicken and toss briefly. Pour the sauce along the edge of the wok, quickly toss over high heat to coat evenly. Finally add the cooked peanuts, toss quickly and serve.
