I used to cook Kung Pao diced chicken with my own ingredients, which was really troublesome. This time I tried daxida’s sweet, sour and hot sauce, which tastes and sells well. It’s easy to cook Kung Pao dishes later.


300g chicken breast
50g peanut (fried)
2 scallions
3 tbsp soybean oil
50g sweet and sour chili sauce
3 cloves of garlic
2 dried peppers
1 tsp refined salt
1 pinch pepper


Step 1
Fry the peanuts in oil

Step 2
Cut scallion into sections, garlic into slices, and then prepare pepper

Step 3
Cut chicken breast into thumb size pieces, add cooking wine, grasp well, marinate for 15 minutes

Step 4
Add 1 tsp starch and 1 tbsp oil to marinated chicken breast and stir well

Step 5
Pour oil into the pan, heat over medium heat, remove the chicken breast, stir fry until discolored, and remove

Step 6
Continue to pour oil in the pot, add pepper and garlic slices and stir fry until fragrant

Step 7
Add chicken breast and scallion and stir fry

Step 8
Add salt and stir well

Step 9
Sweet and sour sauce

Step 10
Stir fry quickly and evenly

Step 11
Pour in the peanuts

Step 12
Stir fry a few times and turn off the heat

Step 13
Out of the pot, plate