Kung Pao ChickenThis is a classic dish from Sichuan, Kung Pao Chicken isSichuan cuisine，Sichuan cuisineand Guizhou cuisine, and it is also included in the Sichuan cuisine and Guizhou cuisine, and it is related toKung Pao ChickenandHuChicken.

Of course, today we will be making Sichuan-style Kung Pao Chicken.

How to make Sichuan-style Kung Pao ChickenIngredients

Preparation150g chicken breast, friedPeanuts1 small handful of rice, green onionsGingerGarlic to taste, dried chili peppers，Star aniseto taste,Vinegar2 teaspoons, 1 teaspoon of old soy sauce, 2 teaspoons of sugar, appropriate amount of cornstarch, a little rice wine, salt, appropriate amount of water.

Steps

1. Cut the chicken breast into pieces, add a little rice wine, salt and cornstarch, and marinate for 10 minutes;

2. Slice the green onions, ginger, and garlic, and mix the old soy sauce, sugar, vinegar, rice wine, salt, cornstarch and a little water in a bowl;

3. Heat oil in a pot, add the chicken pieces and stir-fry until cooked through, and then set aside; in the pot, heat the bottom oil and sauté dried chili peppers and star anise until fragrant;

4. Then add chopped green onions, ginger and garlic and stir-fry, add the chicken pieces and cook over high heat, and then pour in the Kung Pao sauce;

5. After stirring, add peanuts, and stir-fry evenly to serve.

How to make authentic Sichuan-style Kung Pao Chicken

Ingredients preparation

Half a pound of chicken breast, 50g of peanuts, 5g of star anise, 5g of salt, 40g of green onions, 8g of dried chili peppers, 40ml of waterWhite sugar15g,Soy sauce10ml, 10ml of rice vinegarLight soy sauce5ml.5ml of rice wine, 40ml of cornstarch.

Steps

2. Mix 2ml of rice wine, 10ml of rice vinegar, 3g of salt and 6ml of cornstarch in a small bowl, and add a little water to make Kung Pao sauce, and set aside;

3. Chop the green onions into large pieces, heat a little oil in the pot, and add peanuts, and fry over low heat until fragrant;

4. Then, heat a little oil in the pot, add star anise and dried chili peppers, and sauté over low heat until fragrant;5. Then add the chicken pieces and stir-fry until cooked, and then add a little Sichuan-style soy sauce and stir-fry;6. Then add carrots and stir-fry, add a little white sugar, rice vinegar, light soy sauce, rice wine and cornstarch to make a sauce;

7. Then add peanuts and stir-fry, and add green onions to serve.

How to make home-style Sichuan-style Kung Pao Chicken

Ingredients preparation

Chicken150g meat, 50g of peanuts,Radishes20g,Green bell pepper10g, 10g of star anise, 10g of dried chili peppers, 15g of rice vinegar, 20g of white sugar, 15g of light soy sauce, appropriate amount of oyster sauce, Sichuan-style soy sauceSoy sauceto taste, rice wine to taste, salt to taste, water and cornstarch to taste, green onions, ginger and garlic 50g.Steps

1. Wash and peel the chicken, cut it into pieces after removing the skin and bones and oil;

2. Add a little salt, rice wine and water to marinate the chicken, and add a little

Olive oiland stir-fry;3. Use

Microwave to cook, and cut green onions, ginger and garlic to make a paste;4. Add a little oil to the pot, heat it up, and add star anise and dried chili peppers, and sauté over low heat until fragrant;5. Then add the chicken pieces and stir-fry until cooked, and then add a little Sichuan-style soy sauce and stir-fry;6. Then add the radish and stir-fry, add a little white sugar, rice vinegar, light soy sauce, rice wine and cornstarch to make a sauce;7. Add peanuts and stir-fry, and add green bell pepper to serve, and sprinkle with green onions.

How to make easy Sichuan-style Kung Pao Chicken

Ingredients preparation

400g chicken breast,

Cucumber

100g, 100g of cooked peanuts, green onions, rice wine, light soy sauce, star anise, vinegar, sugar, salt, water and cornstarch.

Steps

1. Cut the chicken breast into pieces, and marinate with a little light soy sauce, salt and rice wine, and add a little water starch;

2. Cut the cucumber into pieces, and cut the green onions into small pieces, and cut the dried chili peppers into pieces, and mix the light soy sauce, salt, white sugar, rice wine in a bowl;3. Heat the bottom of the pot, and then add star anise and dried chili peppers, and sauté over low heat until fragrant, and add the green onions;4. Then add the chicken pieces and stir-fry until cooked, and then add the Kung Pao sauce, and add the cucumber and cooked peanuts and stir-fry evenly;

5. Finally, add a little water starch to thicken and serve.

Cut chicken into pieces, place in a bowl with appropriate amount of soy sauce, salt, and cooking wine, and mix well.

Cut cucumber into pieces, chop green onions into small segments, and cut dried chilies into small pieces, removing seeds. Mix in a bowl with soy sauce, salt, white sugar, and cooking wine.

Heat oil in a pan, add peppercorns and dried chilies, and stir-fry over low heat until fragrant. Add green onion segments.

Then add chicken pieces, stir-fry until heated through, then add the seasoning mixture, add cucumber pieces and cooked peanuts, and stir-fry evenly.

Finally, add appropriate amount of cornstarch slurry to thicken and serve.