First, the first step is to cut the chicken into the size of a thumb nail, as shown below.
2. Add pea starch, soy sauce and cooking wine, mix well and marinate for 10 minute, as shown below.
Third, then cut garlic and ginger into powder, and cut green onions into small pieces, as shown below.
4. Next, cut the dried pepper into segments and pepper granules, as shown in the figure below.
5. Add pea starch, salt, pepper, sugar, vinegar and soy sauce into the seasoning bowl and stir well.
6.6 Add a little oil to the pot at an oil temperature, add dried pepper and pepper granules, and then add ginger, onion and garlic for fragrance.
7. Put the diced chicken into the pot, stir fry over high heat until the diced chicken is mature, and pour in the mixed juice to continue to stir fry quickly and evenly.
Eight, add the remaining onions, and finally add crispy peanuts and mix well, as shown below.
Nine, after the plate is loaded, let it cool for a while, so that the kung pao chicken is finished.