Kung Pao Chicken is known as Gong Bao Chicken or Spicy diced chicken with peanuts too. It is a very classical Chinese cuisine. It is favorite dish of emperor of Qing Dynasty in the legend. This Chinese cuisine is the extremely popular in Occident countries now. Kung Pao Chicken is made by diced chicken, cayenne pepper, peanut kernel, etc. The fragrant and fragile peanut cooperates with the tender chicken, salty and hot with sweet and sour. Who can withstand its allure?

Ingredients:

1 pound chicken breast, diced

1 tablespoon wine

1 tablespoons soy sauce

1 tablespoon vegetable oil

1 teaspoon sesame oil

2 tablespoons cornstarch

1 ounce hot chile paste

1 teaspoon apple vinegar

2 teaspoons sugar

2 green onions, chopped

1 tablespoon minced garlic

4 ounces fried peanut kernel

1 carrot, chopped

1 cucumber, chopped

2 teaspoon salt

Directions:

1. Combine wine, 1 teaspoon salt and 1 tablespoon cornstarch mixture with a little water together in a big bowl. Put diced chicken into the bowl and mix for about 10 minutes.

2. Make Sauce: add soy sauce, 1 tablespoon cornstarch, apple vinegar and sugar and mix with water in a small bowl.

3. In a skillet or wok, heat 1 tablespoon vegetable oil over medium heat. Put green onions and garlic into oil and stir several second. And then cook and stir the diced chicken in oil until medium well-done. Add carrot, cucumber, hot chile paste and salt and stir. Add the fried peanut kernel and sauce and stir quickly. Add a little sesame oil. OK!