Kung Pao Chicken


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


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