Kung Pao Chicken

Overview

Kung Pao Chicken is a veritable Sichuan dish and a famous dish famous throughout the country. It is very popular with everyone.

Prepare the ingredients, I fried the peanuts in advance.
Dice the cucumber, dice the garlic, cut the green onion into rings, and cut the pepper into small pieces.
Wash the chicken breast and cut it into small cubes, add a little cooking wine, salt, pepper, 1 spoon of light soy sauce, a little starch and mix well, marinate for 10 minutes.
Make a gravy, 2 spoons of balsamic vinegar, half a spoon of dark soy sauce, 2 spoons of light soy sauce, half a spoon of sugar, a little pepper, a little water starch and mix well.
Heat the oil in a pan. When the oil is 60% hot, pour in the marinated chicken breast cubes. Stir-fry quickly until it turns white. Remove and set aside.
Saute onion, garlic and chili segments until fragrant.
Pour in the cucumber and stir-fry evenly.
Finally, pour in the diced chicken breast and peanuts, then pour in the sauce from Picture 4 and stir-fry evenly before serving.
Finished product picture.