Kung pao chicken flavor is an upgraded version of litchi flavor. On the basis of this flavor, stir-fried pepper and pepper are added. It makes its entrance sour first and then sweet, and it also has a spicy taste, which makes it a unique spicy litchi taste in Sichuan cuisine. Slap the fresh chicken breast with a knife first, then clean it, cut it into small cubes of two centimeters, put it in a bowl, add a little salt, proper amount of raw flour, cooking wine and sesame oil, and marinate it evenly 10 minute. Stir-fried diced chicken (pour oil into the pan, heat the oil, add pepper and dried chili to stir-fry the oil to make it fragrant, then add minced garlic, chopped onion and ginger, stir-fry for a while, add diced chicken, finally pour the prepared juice, add peanuts and stir-fry for a few minutes. )

Kung pao chicken's recipe materials: two or three drumsticks, carrots, cucumbers, peanuts, cooking wine, starch, Jiang Mo, minced garlic, sugar, soy sauce and salt. Cut the chicken breast into 0.6CM dices, rinse with water, control the moisture, add salt cooking wine and marinate for 5 minutes, then add half an egg white, then add dry starch, and pour in a small amount of vegetable oil for later use. Leave the bottom oil in the pan, add pepper and dried pepper to stir-fry, add a little bean paste to stir-fry red oil, add minced ginger and garlic to stir-fry, add diced pork, diced onion and sauce, stir-fry evenly, add peanuts, stir and pour out the oil, then take out the pan and plate.

Set the wok on fire, put oil to 40% oil temperature, add dried chili and pepper to stir fry until fragrant, add diced chicken to stir fry until fragrant, add ginger slices, garlic slices and onion slices, pour in seasoning sauce, until the juice is bright, add crispy peanuts and stir evenly, and dish up. Kung pao chicken' is a traditional famous Lai in Guizhou, which is fried with diced chicken, chopped dried peppers, peanuts, corn, cashews and so on. Its entrance is fresh and spicy, the chicken is fresh and tender, and it is crispy with cashew nuts and peanuts. It is welcomed by the majority of diners and has become a famous food in China.

It is to soak peanuts in warm water first, then peel them off, and then fry them, so that they will taste better. And the home-cooked version of kung pao chicken fried peanuts suggests that we can use our usual method of frying peanuts in oil.