Hello everyone, Kung Pao Chicken is a famous dish that is widely circulated. Its meat is tender and smooth, fragrant but not spicy, and full of aroma. The freshness of the chicken, the crispness of the peanuts, and the rich taste make it a favorite among families. Let me share with you how to make Kung Pao Chicken.

Prepare ingredients:

1 piece of chicken breast, half a cucumber, 1 small handful of peanuts, about 10 dried chili peppers, a little oil and salt, 1 green onion, 1 slice of ginger, garlic 2 cloves, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 1 and a half spoons of sugar, 2 spoons of balsamic vinegar, 1 spoon of cooking wine, 1 spoon of white pepper, 1 and a half spoons of starch, 10 peppers.

1. Wash the chicken breasts and remove the fascia. Cook the peanuts, then peel off the skins and place in a bowl. Set aside.

2. Gently pat the chicken breast with the back of the knife. This will make the chicken more flavorful. Cut the patted chicken into small cubes, add white pepper, cooking wine, and salt and mix well. Add 1 tablespoon of starch and 1 tablespoon of oil, mix well, and marinate for 5-10 minutes. The chicken is sizing with starch and oil, which makes it less likely to stick to the pan when fried and makes the chicken more tender.

3. Cut off the head and tail of the dried chili pepper with scissors, then cut it into sections and remove the chili seeds inside. Then dice the cucumber, cut the onion into minced green onion, cut the ginger into minced ginger, and cut the garlic into slices. Then make a sweet and sour sauce, take a small bowl, add 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 and a half spoons of sugar, 2 spoons of balsamic vinegar, half a spoon of cooking wine, 1 spoon of white pepper, 1 spoon of starch, and a little salt. Add appropriate amount of water, mix well and set aside.

4. Pour oil into the pot, wait for the oil to reach 9-level heat, add the diced chicken and stir-fry until the color of the chicken turns white, then set aside.

5. Put some base oil in the pot, add Sichuan peppercorns, fry over low heat until the Sichuan peppercorns are fragrant, and then remove the excess Sichuan peppercorns. Finally, add dried chili peppers, chopped green onions, minced ginger and garlic slices to the pepper oil, and then stir-fry until fragrant.

6. Pour the diced cucumbers into the pot and stir-fry evenly. Just stir-fry the cucumbers for a little while, not too long.

7. Add the diced chicken and stir-fry evenly.

8. Finally add peanuts and stir-fry, then pour in the prepared sweet and sour sauce, stir-fry evenly over high heat so that the sweet and sour sauce evenly coats the ingredients, then turn off the heat and put it on a plate, so that the color is bright. Delicious Kung Pao Chicken is ready.