Now the weather is not so hot, people’s appetite is better, and they can finally cook some delicious dishes in the kitchen. Today, I’d like to introduce you to a delicious meal – kung pao chicken. Many people feel that what they cook at home is different from that in the outside restaurant because of the different ingredients. It’s as delicious as what they cook outside with my recipe! The method is very simple. Chicken, cucumber and carrot can absorb the freshness of the sauce. It’s really enjoyable to eat. Chicken breast meat can also be replaced by chicken leg meat, and the taste will be more tender and smooth.


500g chicken breast
Half a carrot
Half cucumber
10 dried peppers
Appropriate amount of minced garlic
Proper ginger powder
Proper Pixian bean paste
Proper amount of salt
Proper raw extract
Moderate old smoke
Proper oyster sauce
Appropriate amount of starch
Proper cooking wine
Proper amount of sugar


Step 1
Diced chicken breast.

Step 2
Cut cucumber and carrot into diced pieces about the size of diced chicken.

Step 3
Add 2 tablespoons of raw chicken, half a tablespoon of old chicken, 1 tablespoon of starch and 1 tablespoon of cooking wine.

Step 4
Stir well and marinate for 5 minutes.

Step 5
Put oil in the pot, add dry pepper, ginger and garlic and saute until fragrant.

Step 6
Add a tablespoon of bean paste and stir fry.

Step 7
Stir fry diced carrots.

Step 8
Stir fry diced chicken.

Step 9
Finally, stir fry the diced cucumber.

Step 10
Add 1 tbsp salt, 1 tbsp oyster sauce, 1 tbsp sugar and 1 tbsp soy sauce

Step 11
Stir well.