Kung Pao diced chicken is prepared with chicken as the main ingredient and peanut, cucumber, pepper and other auxiliary ingredients. Red but not spicy, spicy but not fierce, spicy flavor is strong, and the meat is smooth and crisp. Because of its spicy taste, the freshness of chicken and the crispness of peanut, the taste is perfect.


100g chicken breast
50g peanut kernel
Half root cucumber
Half a green onion
Moderate salt
3 dried peppers
Right amount of Zanthoxylum bungeanum
1 spoonful Pixian Douban
1 piece of ginger
Two cloves of garlic
1 teaspoon of soy sauce
2 tablespoons cooking wine
1.5 tbsp soy sauce
1 teaspoon vinegar
Proper amount of starch
1 tsp sugar


Step 1
Chicken breast with appropriate amount of starch, salt and shredded scallion for 10 minutes.

Step 2
Slice the ginger and garlic, cut the scallion and chili into sections, and put them together with Chinese prickly ash into a small bowl.

Step 3
Dice cucumbers, add 1 teaspoon salt and set aside.

Step 4
Put a small amount of oil in the pot, put the peanuts in the pot and fry them over low heat. Then set aside.

Step 5
Add 1.5 tbsp of raw soy sauce, 1 tbsp of old soy sauce, 1 tbsp of vinegar, 1.5 tbsp of sugar, 1 tbsp of starch, 1 tbsp of cooking wine and proper amount of water to make a sweet and sour sauce.

Step 6
Take the oil pan, add the seasoning in step 2 and stir fry the diced chicken.

Step 7
Stir fry the diced chicken until it is cut off, then add Pixian bean paste and continue to stir fry until fragrant

Step 8
Stir fry diced chicken until medium rare, add cucumber and stir fry.

Step 9
Stir fry the cucumbers, add the sauce in step 5, stir fry quickly, and finally add the peanuts.

Step 10
Take the pot and put it on the plate.