Kung Pao Chicken宫保鸡丁
Kung Pao Chicken is a classic Sichuan dish made with tender chicken cubes, crispy peanuts, dried chili peppers, and Sichuan peppercorns. With its perfect balance of sweet, sour, spicy, and savory flavors, it has become a favorite not only in China but also in Chinese restaurants worldwide. Simple to cook yet rich in taste, this dish is perfect for home cooking. Follow along and learn how to make authentic Kung Pao Chicken!
食材 Ingredients：
- 鸡胸肉 300g (Chicken breast 300g)
- 花生米 50g (Peanuts 50g)
- 干辣椒 10g (Dried chili peppers 10g)
- 花椒 5g (Sichuan peppercorns 5g)
- 葱 2根 (Green onions 2 stalks)
- 姜 10g (Ginger 10g)
- 蒜 10g (Garlic 10g)
鸡肉腌料 Marinade：
- 料酒 1汤匙 (Cooking wine 1 tbsp)
- 酱油 1汤匙 (Soy sauce 1 tbsp)
- 淀粉 1汤匙 (Cornstarch 1 tbsp)
- 食用油 1茶匙 (Oil 1 tsp)
宫保酱汁 Sauce：
- 生抽 1汤匙 (Light soy sauce 1 tbsp)
- 老抽 1茶匙 (Dark soy sauce 1 tsp)
- 米醋 1汤匙 (Rice vinegar 1 tbsp)
- 糖 2茶匙 (Sugar 2 tsp)
- 淀粉水 2汤匙 (Cornstarch slurry 2 tbsp)
- 清水 3汤匙 (Water 3 tbsp)
做法 Instructions：
- 将鸡胸肉切成1.5cm见方的小丁，用腌料抓匀，静置10分钟。
(Dice chicken breast into 1.5cm cubes, marinate with seasonings for 10 minutes.) - 调好宫保酱汁备用。
(Mix all sauce ingredients in a bowl and set aside.) - 锅中倒油，放入花生，小火炒香，捞出备用。
(Heat oil, fry peanuts on low heat until golden, set aside.) - 锅中留底油，加入干辣椒、花椒炒香。
(In the same wok, sauté dried chili and peppercorns until fragrant.) - 加入葱姜蒜炒香，再倒入腌制好的鸡丁，快速翻炒至变色。
(Add green onion, ginger, garlic, then stir-fry chicken until it changes color.) - 倒入料汁，快速翻炒均匀。
(Pour in the sauce, stir-fry quickly until evenly coated.) - 最后加入炒好的花生，翻炒几下即可出锅。
(Add roasted peanuts, toss well, and serve.)
Tips 小贴士：
- 花生要小火慢炸，避免炸糊。
(Fry peanuts on low heat to avoid burning.) - 鸡丁提前腌制能保持鲜嫩口感。
(Marinating chicken keeps it tender and juicy.) - 宫保鸡丁讲究大火快炒，避免出水。
(Stir-fry on high heat to keep flavors intense and prevent excess liquid.) - 根据个人口味可增减辣椒和花椒。
(Adjust chili and Sichuan pepper to your preferred spice level.)
