1. Pat the chicken breast loosely with the back of a knife, remove the butter, cut into small pieces of 1 cm square, add an egg, a spoonful of sugar, a spoonful of starch, a spoonful of black pepper, and a spoonful of refined salt to marinate for ten minutes.
2. Cut green onion, minced garlic, and minced ginger.
3. Heat oil in a pan, pour in chicken and fry until white.
4. Heat oil in a pot, add dried chili, Pixian bean paste or a tablespoon of Handan bean paste, sauté the pot, add green onion, ginger, garlic and fry until fragrant.
5. Low heat, add a tablespoon of cooking wine, a tablespoon of light soy sauce, a tablespoon of vinegar, a tablespoon of white sugar, a tablespoon of thirteen incense, a tablespoon of refined salt, into the soup, then pour the fried chicken Piece.
6. Finally, add the prepared deep-fried peanuts and stir-fry them.
Tips:Kung Pao Chicken is complete! First, marinate chicken, white sugar, black pepper, and eggs, and marinate for as long as possible. Second, fry the chicken in a wok first. You can put a little more oil, and try to use a non-stick pan.
