Kung Pao Chicken

Ingredients

Moderate chicken breast
Right amount of diced cucumber
Proper amount of cooked peanuts
Proper ginger slices
Proper amount of salt
Proper cooking wine
Appropriate amount of starch
1 tablespoon raw soy sauce
1 tablespoon aged vinegar
1 tablespoon soy sauce
1 tablespoon sugar
Proper amount of dry pepper
Appropriate amount of garlic

Directions

Step 1
Cut the chicken breast into pieces, add a spoonful of salt, cooking wine, ginger slices and starch, and marinate for 30 minutes
Step 2
Prepare a small bowl, put a spoonful of raw soy sauce, a spoonful of aged vinegar, a spoonful of old soy sauce, a spoonful of sugar, starch and an appropriate amount of water into juice for standby
Step 3
Put the oil in the pot, the oil temperature is 70% hot, put in the pickled diced chicken, slip it and take it out
Step 4
Leave the oil at the bottom of the pot, add dry pepper, garlic and ginger, stir fry until fragrant, add diced chicken, diced cucumber and peeled cooked peanuts
Step 5
Then pour in the mixed juice and bring it to a boil over high heat. Collect the juice and get out of the pot