Snapguide
STEPS
TOOLS

Cut the chicken into small pieces, Combine the cornstarch, and 2 tbsp of soy sauce in the small bowl and marinate for 30 minutes.

Cut the chicken into small pieces, Combine the cornstarch, and 2 tbsp of soy sauce in the small bowl and marinate for 30 minutes.

Roughly chopped or crushed.

Roughly chopped or crushed.

Fried the peanuts and remove the skin.

Fried the peanuts and remove the skin.

Heat all you in a skillet on medium high heat. First add some oil to fried the chicken.

Heat all you in a skillet on medium high heat. First add some oil to fried the chicken.

Heat oil in a skillet on medium-high heat. Add garlic, scallion, green chilies,dried chili and peanut to cook, stirring occasionally, until fragrant and the chilies turn brown.

Heat oil in a skillet on medium-high heat. Add garlic, scallion, green chilies,dried chili and peanut to cook, stirring occasionally, until fragrant and the chilies turn brown.

At the 4 tbsp of kung bao sauce.

At the 4 tbsp of kung bao sauce.

Add the zucchini, usually (usually use cucumber but since I have only zucchini, cucumber taste better.) add 1 small tbsp of corn starch/water, brown sugar, vinegar and some soy sauce at this time.

Add the zucchini, usually (usually use cucumber but since I have only zucchini, cucumber taste better.) add 1 small tbsp of corn starch/water, brown sugar, vinegar and some soy sauce at this time.

It took me around 45 minute to make this authentic delicious Kung Bao chicken.

  • 2.0 Boneless chicken
  • 0.0 Green or red chili pepper
  • 1.0 Scallion
  • 1.0 Garlic
  • 0.0 Cup 38g unsalted peanut
  • 4.0 Dried red chili
  • 4.0tsp Soy sauce
  • 1.0tsp Corn starch
  • 1.0tsp Corn starch mixed with some water
  • 1.0tsp Rice wine
  • 1.0tsp Brown sugar
  • 0.0tsp White vinegar
  • 2.0qt Cucumber or zucchini