Sichuan Kung Pao Chicken

Overview

It’s not a pure Sichuan flavor, I added a little bit of my own improvements to call it Sichuan flavor

Prepare a chicken leg and wash it
Boneless and skinless
Dice
Peanuts under cold oil
Fry slowly over low heat until the peanuts change color and you can take them out
Prepare water starch
Brush the chicken evenly, add it to the pan and stir-fry, then take it out
Cut green onions into sections
Prepare chili peppers, add more if you can tolerate spicy food
Cut into sections
Prepare a bowl, put in water starch, add appropriate amount of soy sauce, salt, sugar, vinegar and oyster sauce
Add chili and stir-fry until fragrant. Add green onions
Put chicken and add cooking wine
Put in the bowl of seasonings you just mixed and stir-fry
Collect the juice and remove from the pot
Sichuan Kung Pao Chicken