First, prepare the ingredients: half a catty of chicken breast, carrots, cucumbers, green peppers, green onions, dried red peppers and pepper.

First, slice the chicken breast, cut it into strips, then cut it into diced chicken and put it in a bowl. Add 3 grams of salt, 1 gram of pepper, cooking wine and light soy sauce, and marinate for five minutes by hand, so that the chicken is more delicious.

Cut a section of onion into chopped green onion; Cut a small piece of ginger into Jiang Mo; Crushing and chopping garlic; Cut several dried red peppers into sections; A pinch of pepper.

Carrots are cut into strips first, then diced, and cucumbers are diced. Put them together in a small bowl.

Cut two green peppers in the middle, then cut them into small pieces and put them in a small bowl. Put a handful of peeled peanuts in the bowl for later use.

After all the ingredients are ready, add a proper amount of dry starch to the marinated chicken and mix well. Adding starch can lock the moisture in diced meat and keep it smooth and tender.

Pour cooking oil into the pot, and when it is heated to 50%, add the mixed diced chicken and shake it with a spoon to avoid sticking. After about 30 seconds, fry until the diced meat turns white, add the cut side dishes, continue to lubricate 10 seconds, and then pour out the oil control.

Add half a spoonful of cooking oil to another pot, add onion, garlic, dried red pepper and pepper and stir-fry until fragrant, add a spoonful of bean paste and stir-fry until it melts, and stir-fry red oil.

Add chicken and side dishes, then diced cucumber, stir-fry quickly for a while, add a little cooking wine to remove the fishy smell, and stir-fry a few times.

Add 5g of white sugar, 2g of chicken essence, 1 g of pepper, 5g of mature vinegar, stir-fry to melt the seasoning, pour in peeled peanuts, add a little starch, stir-fry for a few times over high fire, then turn off the fire and put on a plate.

Well, this nutritious and delicious kung pao chicken is ready. Chicken is tender and delicious, with mellow taste and rich color. It is the first choice for eating white rice and mixed rice, and it is simply an artifact for eating rice and wine.