1. Prepare ingredients: chicken breast, carrot, cucumber, peanut, onion, ginger, garlic, dried pepper, bean paste, cooking wine, soy sauce, salt, vinegar, sugar and oyster sauce.

2. Dice chicken breast, carrot and cucumber, cut onion into small pieces, cut garlic into small pieces, cut ginger into small pieces, blanch the flowers until the surface is wrinkled, and peel them after cooling.

3. Marinate the chicken breast with salt, cooking wine and starch for one hour, and then stir the cooking wine, soy sauce, sugar, vinegar, oyster sauce and other seasonings evenly for later use.

4. Boil the oil in the pot, stir-fry the peanuts in the pot, then add the marinated chicken breast and stir-fry until the chicken turns white, and put it on the plate.

5. Add a small amount of oil to the pot, add pepper granules and dried peppers and stir-fry until fragrant, then take them out, add onion, ginger and garlic and stir-fry until fragrant, and then add a spoonful of bean paste to stir-fry red oil.

6. Stir-fry carrots in the pot for one minute, then add cucumber, chicken breast and the prepared sauce, stir well, then pour peanuts, and finally stir-fry for a few times, and the delicious kung pao chicken will be fine.