1. Cut the chicken breast into 1.5 cm thick strips, and then cut 1.5 cm thick dices
2. Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a little pepper, a little salt, and a little sugar to the chopped chicken. Grab it with your hands.
3. Add 1 tablespoon cornstarch
4. Add 1 egg white and 1 tablespoon oil, mix well and marinate for 15 minutes to taste
5. 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of cornstarch, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, 4 tablespoons of water
6. Pour all into a bowl and make a juice for later use, by the way, stir and melt the sugar evenly
7. Dice carrots, dice green peppers, cut dried chilies into sections, mince garlic, and cut green onions into sections
8. Peeled peanuts are fried in a pan with cold oil,
9. Fry the peanuts until the skin is golden yellow and remove them to control the oil.
10. Keep the diced chicken with low oil in the bottom of the pot so that the fried diced chicken will not burn.
11. Stir fry until the chicken 7 is mature and scoop it out
12. Save a moderate amount of oil and stir in the minced garlic and dried chilies over medium-low heat
13. Add the carrots and stir fry evenly and sprinkle with the right amount of salt
14. Next, add green peppers and stir fry evenly
15. Add the fried chicken, cook to remove the sauce and stir fry evenly
16. Add the fried peanuts and green onions, stir and fry
17. Enjoyed out of the pot
18. The very delicious Gong Bao Chicken is ready!
