Kung Pao diced chicken is a super dish for dinner. Everyone in the family likes it very much. Crispy peanuts, tender chicken breast, carrots and diced cucumbers are perfect!
1 chicken breast
1 / 2 cucumber
1 / 2 carrot
1 handful of peanuts
1 / 2 teaspoon cooking wine
1 tablespoon chopped chives
50g Pixian bean paste
30g vegetable oil
1 tablespoon raw soy sauce
A little salt
1 egg white
1 tablespoon sugar
1 tablespoon balsamic vinegar (white vinegar is OK)
1 tablespoon cooking wine
1 tablespoon oyster sauce
1 tablespoon corn starch
Step 1Diced chicken. Use 1 / 2 teaspoon cooking wine and 1 teaspoon raw soy sauce. A little salt. Stir a little corn starch, add an egg white and stir well. Marinate the chicken for 15 minutes.
Step 2A spoonful of sugar and a spoonful of vinegar. Stir a spoonful of cooking wine, a spoonful of oyster sauce, two spoonfuls of water and a spoonful of corn starch, and then add a spoonful of chopped shallots. spare.
Step 3Dice carrots and tomatoes.
Step 4Ready to use, Pixian bean paste. A handful of peanuts, fried and peeled.
Step 5Heat the pot, put the bottom oil, and put the diced chicken into the pot.
Step 6Stir fry until the diced chicken is completely discolored. Pour out and set aside.
Step 7Pour the prepared Pixian bean paste into the pot and stir fry evenly. Pour in diced carrots and stir fry until soft. Add diced cucumber and stir fry evenly.
Step 8Pour the fried diced chicken back into the pot. Stir fry evenly
Step 9Pour the prepared juice into the pot. Stir fry until sticky. Turn off the fire
Step 10Pour the fried peanuts into the pot and stir well.
Step 11You can take it out and eat it. It's very appetizing. Grill three bowls of rice.