Kung Pao Chicken


A chicken breast

Half a carrot

A cucumber

Three teaspoons of rice wine

Two tablespoons soy sauce

One scoop each of dark soy sauce, oyster sauce and sesame oil

1/2 teaspoon white pepper

A spoonful of starch

A spoonful of salt

One and a half teaspoons of sugar

Moderate, ginger and garlic

One dried chilli

Half a teaspoon of broad bean paste



Chicken breast, cucumber, carrot, wash and dice.


Three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of dark soy sauce, one tablespoon of oyster sauce, one tablespoon of pepper, one tablespoon of sesame oil, one tablespoon of starch. Marinate chicken breast for 10-20 minutes.


While marinating the chicken breast. Preparation: 1.5 teaspoons of white sugar, 1 teaspoon of salt, appropriate amount of ginger, garlic, dried chili, half a teaspoon of bean paste.




Add oil, ginger, garlic, dried chilli, bean paste, stir-fry fragrant. Then add the marinated chicken breast and stir-fry for 1 minute. Add carrots and diced cucumber, add 1.5 teaspoons sugar and fry for 2 minutes. If peanuts are ready, add them 30 seconds before serving. Before coming out of the pan, taste if it’s salty enough and add a spoonful of salt. Because bean paste is salty, if you put too much, you don’t need to add salt.


Out of the pot on the plate



Bean paste is salty, adding more will affect the taste of the finished product, it is recommended to add half a teaspoon of bean paste can be.

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