Kung pao chicken recipe

1.Prepare the ingredients. 500g chicken breast or thigh, cut into cubes; Carrot, cucumber each, cut into cubes; Onion, ginger, garlic, each amount, cut into small pieces; Dried chilies and Sichuan peppercorns; Proper amount of peanuts.

2.Marinated chicken. Put the diced chicken into a bowl, add salt, chicken essence, cooking wine, dark soy sauce, light soy sauce, white sugar and egg white, then add dry starch and cooking oil, then grasp well again, marinate for 10 to 15 minutes.

3.Prepare the dressing. In a small bowl, add 2 tablespoons light soy sauce, 2 tablespoons vinegar, 1/2 tablespoon sugar, 1 tablespoon oyster sauce and 1 tablespoon starch. Add enough water and stir well.

4.Stir-fried chicken. Pour the appropriate amount of oil into the pot, oil hot into the diced chicken, gently smooth with chopsticks, until the diced chicken after the color set aside.

5.Stir-fry the side dishes. Leave a little oil in the wok, add ginger and garlic, saute until fragrant, then add dried chilli and Sichuan peppercorns and saute until spicy, then add diced carrots, cucumbers and scallions and stir well.

6.Season and remove from the pan. Add the fried chicken to the pan again, stir fry with the garnish, then add the adjusted sauce, stir evenly, and finally add the peanuts, stir evenly quickly and then leave the pan.