The essence of cooking this dish lies in the juice. The most important taste comes from the ratio of sugar and vinegar in the bowl juice. 1:2！ Remember this ratio, and you will never lose the chef in kung pao chicken. Today, let's share the practice of kung pao chicken with you. Let's get started!

First, clean the chicken breast, cut it into dices, add a little salt, soy sauce, cooking wine, oyster sauce, pepper and sesame oil, marinate for 10 minute, and then mix a little sweet potato powder.

Use the curing time to adjust the juice, take a clean small bowl, pour in soy sauce, cooking wine, a little salt, 1 spoonful of white sugar and 2 spoonfuls of vinegar, and mix well.

Pour the oil in a hot pan, and the oil is hot. Pour the marinated chicken breast into the oil pan and stir-fry. When the chicken breast changes color slightly, it can be served.

Pour oil in a hot pan, and when the oil is hot, add ginger, minced garlic, a little pepper and dried Chili to stir fry. Then pour in the chopped green pepper, red pepper, onion and cucumber and stir fry.

Add one and a half spoonfuls of bean paste and stir well. Pour in the fried chicken breast, stir-fry and color it.

It's almost done. Pour in the prepared sauce and stir-fry until it tastes good.

Then pour in the fried peanuts, stir fry together, taste the taste, and you can go out of the pot.

This delicious kung pao chicken is ready. Special meals, our whole family loves to eat.