Kung Pao Chicken

Overview

How to cook Kung Pao Chicken at home

Wash and dice the chicken breast, add a small amount of salt, cooking wine, 5 grams of starch, minced green onion, and minced ginger, mix well and marinate for about 15 minutes; wash and dice the cucumber, add a small amount of salt and marinate for about 15 minutes to make it crispier; add 5 grams of starch, cooking wine, sugar, and vinegar to make a sauce; wash and drain the peanuts; cut the dried chilies into small pieces.
Pour a small amount of vegetable oil into the wok, add peanuts and fry until cooked.
Dish out and set aside.
Leave oil in the wok, add dried chili peppers, bean paste and peppercorns, and sauté until fragrant.
Add marinated chicken and stir-fry quickly.
After the chicken changes color, add the sauce and stir-fry evenly.
Add diced cucumber and continue to stir-fry.
Pour in the peanuts, mix well, and turn off the heat.
Done.