Recipe: Jiachang Gongbao Chicken

Home Cooking Recipe: Jiachang Gongbao Chicken


By parent-child paradise: free to share! Every time you go to a place, the Kung Pao Chicken you eat is different. Like Xi'an, the mix-and-match version is expected to be more than chicken. Like Changsha, fried with local peppers, spicy eyes with Venus. Like Shanghai, the thick red sauce is also sweet. Yang Yiyi And we are there, but it is fried with cucumber and pepper, strange. Moreover, the cashews were used instead of peanuts, and the dishes were on a grade, but they changed the original intention of Kung Pao Chicken: civilians. Hey, go back to the peanuts! It stands to reason that Kung Pao Chicken should be composed of chicken, peanuts and dried chili. Everyone knows that I have never been a person who sticks to the rules. Therefore, today's ingredients are slightly modified, but it can be guaranteed: It tastes great.



  1. Raw materials, chicken leg meat, bone diced, drowning, salt, pepper, dry starch, marinated for ten minutes. Cucumber to heart diced pepper cut, salt, soy sauce, oyster sauce, cooking wine, balsamic vinegar, a little water to spare.

  2. Blow out the pepper oil, remove the pepper, sauté the scallions, ginger, garlic and dried red pepper, pour the chicken and stir. Under the juice: salt, soy sauce, oyster sauce, cooking wine, balsamic vinegar, stir-fry in water, add cucumber green pepper fried and fried.

  3. Turn off the fire and put in the peanuts. Stir in the monosodium sesame oil.


The failure rate of chicken legs is the lowest. Very tender.  If you use oyster sauce, you don't need to thicken it. The soup is very thick.  The whole fire.  Because I recently got angry, I didn't put the peppers on today, but the steps were said and everyone can add them as appropriate. Reference amount:  Three chicken legs, one tablespoon soy sauce, one tablespoon of oyster sauce, one teaspoon of salt, one tablespoon of balsamic vinegar, and one tablespoon of cooking wine.

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