Appropriate amount of chicken breast, diced cucumber, cooked peanuts, ginger slices, refined salt, cooking wine, starch, soy sauce 1 spoon, aged vinegar 1 spoon, soy sauce 1 spoon, sugar 1 spoon, dried peppers and garlic.

Step 1. Cut the chicken breast, add a spoonful of salt, cooking wine, ginger slices and starch, and marinate for 30 minutes.

It turns out that the authentic practice in kung pao chicken is as simple as that, as long as the juice is mixed well, it is delicious and delicious.

Step two. Prepare a small bowl, put a spoonful of soy sauce, a spoonful of mature vinegar, a spoonful of soy sauce, a spoonful of sugar, starch, a proper amount of water, and beat it into juice for later use.

It turns out that the authentic practice in kung pao chicken is as simple as that, as long as the juice is mixed well, it is delicious and delicious.

Step three. Put the oil in the pot, the oil temperature is 70% hot, add the marinated diced chicken, slide it open and take it out.

It turns out that the authentic practice in kung pao chicken is as simple as that, as long as the juice is mixed well, it is delicious and delicious.

Step four. Leave the bottom oil in the pan, add dried Chili, garlic and ginger slices and stir-fry until fragrant. Add diced chicken, diced cucumber and peeled peanuts.

It turns out that the authentic practice in kung pao chicken is as simple as that, as long as the juice is mixed well, it is delicious and delicious.

Step five. Pour in the prepared juice, boil it over high fire, collect the juice and take it out of the pot.

It turns out that the authentic practice in kung pao chicken is as simple as that, as long as the juice is mixed well, it is delicious and delicious.

Cooking skills:

Personally, I suggest choosing chicken leg meat, which is tender and tastes better than chicken breast, and does not burn wood.

When frying peanuts, you don't need to refuel, just dry fry them. Pay attention to stir-fry slowly with low fire, avoid burning the pot and stir-fry until it becomes discolored. In the process of cooking, peanuts must be put into the pot when they are ready to go out, so as to avoid the crispy taste of peanuts being affected by stirring in the pot for too long.

In addition, the chicken must be marinated for a period of time in advance, which will be more delicious. But after pickling with soy sauce or soy sauce, try not to add salt or a little, otherwise it will be very salty.

When making this kung pao chicken, stir-fry the pepper and dried chili with low fire, and the fragrance will be stronger.