1. Chicken thigh meat is peeled and deboned, the meat is cut into diced meat, and the cooking wine, starch, and a little vegetable oil are added to marinate for an hour
2. Put oil in the pot, add peanuts when the oil is cold, and stir fry over medium-low heat
3. After the peanuts are ripe, the color will darken.
4. Slice ginger and garlic, diced green onion and set aside
5. 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of vinegar, 1 tablespoon of sugar, water and a little starch to make Gong Bao juice
6. Heat the pot and add vegetable oil, add dried chili, pepper, ginger and garlic slices, diced green onion and stir fry to create a fragrance
7. Add the diced chicken and fry until the diced chicken turns white
8. Pour in Kung Pao Sauce and stir fry
9. Add the peanuts and stir-fry evenly and then out of the pan
Tips:1. Chicken thigh meat can be replaced with chicken breast, which makes it easier to cut good-looking diced meat;
2. When marinating chicken, add a little vegetable oil to prevent it from sticking to the pan, heating the pan will also prevent it from sticking;
3. The peanuts of Kung Pao Chicken do not need to remove the red clothes deliberately. Peanut red coat is rich in nutrients. Chinese medicine believes that peanut red coat can nourish blood and stop bleeding. It would be a pity to discard it.
