Kung Pao Chicken

Cut the scallions into sections, cut the dried chilies into sections and remove the seeds. Bake the peanuts in the oven at 140 degrees for 15 minutes, then cool and peel them

Cut the chicken breast into cubes, add light soy sauce, starch and cooking wine and marinate for 20 minutes

Make a bowl of gravy: Pour all the ingredients in the sauce into a bowl and mix evenly and set aside

Pour an appropriate amount of oil into the pot and heat it up. Pour the marinated diced chicken into the pot and stir-fry quickly until it changes color completely. Stir-fry for a few more times. The diced chicken will be about 7 mature and serve out

With the remaining oil, add Sichuan peppercorns, dried chili pepper segments and ginger shreds and stir-fry until fragrant

Then add the smooth diced chicken and stir-fry for about a minute

Add green onions and diced chicken and stir-fry evenly,

Pour in the prepared gravy and stir-fry a few times

When the soup is slightly thick, pour the cooked peanuts into the pot before serving,

Stir until evenly mixed with the ingredients in the pot

Completely coated with soup and ready to serve.

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Ingredients

Steps