1. Add a little salt to the cooking wine to marinate the chicken, mix with wet starch and stir well, heat the pan with cool oil, and fry the chicken breasts.
2. Heat the pan with cold oil, saute the onion, ginger, chili, add sugar, old vinegar, a little salt, pour in chicken breasts and stir fry
3. Finally, pour in peanuts and stir-fry, add a little glutinous rice flour, and mix well to get out of the pan
4. A plate of Kung Pao chicken is fried, fragrant, sweet, spicy, the chicken is springy, and a good meal
Tips:Mine is a quick-fry method, without the need to adjust the juice. After sauteing the onion and ginger, add sugar, old vinegar, a little salt, and steamed fish soy sauce to adjust the taste. It is a bit sweet, a bit sour and a bit spicy. It is a good meal. .
