Kwai chicken is a frequent visitor to our dining room table. One of the main reasons is that chicken is easy to cook and quick to make. For office workers, there is nothing happier than having dinner on time. So after work in the evening, if I want to add a meat dish, I mostly choose chicken, especially chicken breast.
1 chicken breast
1 green onion
7 dried peppers
10 Chinese prickly ash
A little shredded ginger
1 teaspoon potato starch
4 tbsp sugar
3 teaspoons vinegar
2 teaspoons soy sauce
1 g salt
Step 1Cut the chicken breast into small pieces and set aside.
Step 2Put a little oil in the pot, low heat, put the peanuts into the pot, deep fry until slightly discolored, mature and take out for standby. Peanuts must be placed completely cool after frying, otherwise it is not easy to be crisp.
Step 3Mix a bowl of juice. In a bowl, add 1 tbsp corn starch, 4 tbsp sugar, 3 tbsp vinegar, 2 tbsp soy sauce and 1 g salt. Stir well（ You can adjust the amount of bowl juice according to the ingredients, but it must be 4:3:2:1.)
Step 4Add a little oil into the pan, stir fry the diced chicken until discolored, and set aside.
Step 5Pot into a little oil, small fire, hot oil into pepper, and then into ginger, and finally into the dry pepper section stir.
Step 6Add diced chicken and scallion and stir well.
Step 7Pour in a bowl of juice and stir well. Don't stir fry too long, just without juice.
Step 8Turn off the heat, add peanuts, mix well, out of the pot.