Hello, everyone. kung pao chicken is a well-known dish. Its meat is tender and smooth, fragrant but not spicy, and its aroma is overflowing. The freshness of chicken and the crispness of peanuts are rich in taste and deeply loved by families. Share with you a practice of kung pao chicken.

Prepare ingredients:

Chicken breast 1, cucumber half, peanut 1, dried pepper 1, a little oil and salt, onion 1, ginger 1, garlic 2 cloves, soy sauce1spoon, soy sauce/kloc-0.

1. Wash the chicken breast and remove the fascia. Cook the peanuts, then peel them and put them in a bowl for later use.

2. Gently pat the chicken breast with the back of the knife to make the chicken taste easier. Cut the chicken into small cubes, add white pepper, cooking wine and salt, stir well, then add 1 tbsp starch and 1 tbsp oil, stir well, and marinate for 5- 10 minutes. Chicken is starched with starch and oil, which is not easy to stick to the pan when frying, and can also make the diced chicken more tender and smooth.

3. Cut off the head and tail of dried pepper with scissors, then cut it into sections and remove the pepper seeds inside. Then diced cucumber, minced onion, Jiang Mo ginger and garlic slices. Then mix a portion of sweet and sour juice, take a small bowl, add 1 spoon of soy sauce, half spoon of soy sauce, half spoon of sugar 1 spoon, 2 spoons of balsamic vinegar, half spoon of cooking wine, 1 spoon of white pepper, 1 spoon of starch and a little salt, add appropriate amount of water, and stir evenly for later use.

4. Pour the oil into the pot. When the oil temperature is 9 layers hot, add the diced chicken and stir fry until the color of the diced chicken turns white.

5, put some base oil in the pot, add pepper, stir-fry on low heat, stir-fry the pepper, and then remove the excess pepper. Finally, add dried chilli, chopped green onion, Jiang Mo and garlic slices into the pepper oil, and then stir-fry to get the fragrance.

6. Pour the diced cucumber into the pot and stir well. Stir-fry the cucumber a little, not too long.

7. Add the diced chicken and stir well.

8. Finally, add peanuts and stir fry, then pour in the prepared sweet and sour juice, stir fry evenly with high fire, so that the sweet and sour juice is evenly wrapped on the ingredients, then turn off the fire and serve, and the bright and delicious kung pao chicken will be ready.