Kung Pao Chicken (Sweet and Sour Flavor, Tender Chicken, No Extra Salt Added - The Most Delicious Version! Plus Tips for Fried Peanuts)

Prepare ingredients as listed in the table. Try to use equal amounts of cucumber and carrot for balanced color and flavor, closer to the ideal Kung Pao Chicken.

Prepare ingredients as listed. Two tablespoons of Pixian Doubanjiang are enough for this amount of meat and vegetables. Too much can affect texture due to chili flakes. My two tablespoons refer to a standard household white spoon.

Dice the vegetables. Cut each piece into quarters (crosswise). If the dices are too small, it may not be as satisfying, but you can adjust to preference. Smaller dices also work well with rice.

Dice the meat. For chicken breast, thaw and soak in cold water for about 10 minutes to tenderize and enhance flavor absorption. Cut the chicken against the grain into 1cm cubes.

Fry the peanuts. Tips for frying peanuts: ① Rinse peanuts and drain—this cleans them and allows the skins to absorb some water. ② Add peanuts to cold oil and stir-fry over low heat. Stir frequently. Remove when they turn yellow to avoid burning. Drain excess oil and set aside.

Heat oil in a pan and add sugar and rock sugar to caramelize.

Once melted, add chicken cubes and stir-fry evenly. This step coats the chicken with color and a slight sweetness.

Add Pixian Doubanjiang. Be careful as the paste contains water and may splatter.

Stir-fry evenly, then add dark soy sauce (use half a spoon if the color is already dark) and cooking wine for color and to remove gaminess. Add starch water (stir well before adding to avoid settling) to tenderize the meat.

Add diced vegetables and stir-fry until they change color, indicating they are cooked.

Once vegetables are cooked, add scallion (white part) and stir-fry evenly. Use large scallions for better flavor. Add sweet and sour sauce and mix well.

Finally, add peanuts and mix well.

Here's the final dish!