Home style Kung Pao chicken with Sichuan flavor

Need ingredients

breasts

250 grams

cucumber

70 grams

carrot

70 grams

peanut

40 grams

cooking wine

1 spoon

broad bean paste

1 spoon

ketchup

1 spoon

Edible oil

appropriate amount

salt

a little

white sugar

1 spoon

onion and ginger

appropriate amount

starch

appropriate amount

Method steps

1. All ingredients are prepared

3. Cut the chicken breast into small pieces and marinate it with cooking wine, starch, and a little soy sauce

5. Peel the fried peanuts and set them aside for later use

7. Take out the chicken that has been greased

9. After frying until fragrant, remove the scallions and ginger

11. Pour in fried diced chicken and peanuts

13. Add a little salt for seasoning, because Douban sauce is salty, so don't add too much salt

15. Finally, pour in the water starch powder, collect the juice and turn off the heat

Tips

1. Cut the chicken into cubes and marinate it with cooking wine, starch, and a little soy sauce to remove the fishy smell and enhance the flavor of the meat

2. Do not add too much salt to this dish, as Douban sauce itself is particularly salty. It is best to taste the flavor first and then add salt

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/5288.html