Homemade Kung Pao Chicken [Perfect with Rice, Great for Guests]
Craving it, and just bought Pixian Doubanjiang (broad bean paste), so giving it a try~
Ingredients
Steps
Fry the peanuts until cooked, let them cool and set aside. Mix light soy sauce, sugar, vinegar, oyster sauce, and tomato sauce to make the sauce. Slice the ginger and garlic. Cut the chicken breast into cubes, marinate with cooking wine and starch, and set aside. Dice the cucumber and carrot.
Heat oil in a pan, stir-fry the chicken cubes until they turn white, then remove and set aside.
Heat oil in the pan, add a tablespoon of Pixian Doubanjiang, and stir-fry evenly.
Add the sliced garlic and ginger, stir-fry until fragrant.
Add the diced carrot and stir-fry evenly.
Add the diced cucumber and stir-fry evenly.
Add the chicken cubes and stir-fry evenly.
Pour in the sauce, reduce over high heat.
Before serving, add the peanuts and stir-fry. Taste and adjust seasoning if needed.
Plate and serve~ Perfect with rice!