Fried chicken in Beijing sauce. Red color, strong sauce flavor, salty with sweet, tender and smooth taste.


300g chicken breast
1 cucumber
Half a carrot
8g bean paste
20G sweet flour sauce
2 teaspoons cooking wine
1.5 TSP corn starch
20G corn oil
10 grams of sugar
5g minced ginger
1 teaspoon oyster sauce


Step 1
Dice chicken breast and marinate with wine.

Step 2
Add corn starch

Step 3
Grasp the cooking wine and starch.

Step 4
Put the sweet flour paste and bean paste into a small bowl, add some water and mix well.

Step 5
Dice cucumber and carrot

Step 6
Stir fry chicken breast until discolored and serve.

Step 7
Another pot, seasoning, stir fried onion and ginger.

Step 8
Pour in the sauce and stir fry until fragrant.

Step 9
Let's have the chicken.

Step 10
Carrot block.

Step 11
Stir fry the diced cucumbers together.

Step 12
Add a spoonful of sugar.

Step 13
Finally, some oyster sauce. Take in the juice and you can get out of the pot