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 pepper 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 so simple, as long as the juice is well mixed, delicious and delicious.

Step 2. Prepare a small bowl, put a spoonful of soy sauce, a spoonful of aged vinegar, a spoonful of soy sauce, a spoonful of sugar, starch, and a proper amount of water, and make juice for later use.

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

Step 3. Put the oil in the pot, the oil temperature is 70% hot, add the marinated diced chicken, slip and take it out.

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

Step 4. Leave the bottom oil in the pan, add dried Chili, garlic and ginger slices and stir-fry until fragrant, and add diced chicken, diced cucumber and peeled cooked peanuts.

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

Step 5. Pour in the prepared juice, boil it with strong fire and collect the juice, and then take it out of the pot.

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

Cooking tips:

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

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

In addition, the chicken must be marinated for a while in advance, so that it 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 cooking this kung pao chicken, stir-fry the pepper and dried chili with low fire, so the fragrance will be stronger.