Homemade Traditional Kung Pao Chicken

Ingredients

1. Boneless chicken thighs, cut into 1-inch cubes 400g

2. Cucumber, cut into small cubes 100g

3. Peanut 100g

4. Green onion, cut into small piece

5. 1 teaspoon of Sichuan pepper, cut into piece

6. 3 teaspoon of Soy Sause

7. 1 teaspoon of Salt

8. 2 teaspoon of Sugar

9. 1 teaspoon of Chinese rice wine

10. ½ teaspoon of Chinese black vinegar

Preparation

Step 1 Put chicken cubes into a small bowl with

a. 2 teaspoon of Soy Sauce

b. 1 teaspoon of Salt

c. 2 teaspoon of Chinese rice wine

Let stand at room temperature for 10 minutes.

Step 2 Make sauce

a. 3 teaspoon of Soy Sause

b. 1 teaspoon of Salt

c. 2 teaspoon of Sugar

d. 1 teaspoon of Chinese rice wine

e. ½ teaspoon of Chinese black vinegar

Put all above Ingredients into one small bowl and wait for use

Step 3 Add peanut oil to wok, and heat for about 1minute. Then put Green onion and Sichuan pepper into wok. Stir-fry for about another 1 minute. Turn the heat level to small level when you see Sichuan pepper just about to turn black. Add step 1’s chicken into wok and stir-fry. Pull step 2’s sauce into wok when you see chicken’s color turn dark. Add cucumber and peanut into wok and Stir-fry for another 3 to 4 minutes.

Now, we just finish a delicious Homemade Traditional Kung Pao Chicken

@Mary J Cassoni — Facebook

@marycassoni — Twitter

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