Kung Pao Chicken
1.
Add the right amount of starch, salt, and scallions to the chicken breast for ten minutes.
2.
Slice the ginger and garlic, cut the green onions and dried chilies into sections, and put them in a small bowl together with the pepper.
3.
Dice cucumber, add a teaspoon of salt to taste and set aside.
4.
Put a small amount of oil in the pan, stir-fry the peanuts in the pan over a low heat and then set aside.
5.
1.5 spoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of vinegar, 1.5 teaspoons of sugar, 1 teaspoon of starch, 1 teaspoon of cooking wine, and appropriate amount of water into sweet and sour sauce for later use.
6.
Raise the frying pan, add the condiments in step 2 and fry until fragrant, add the chicken diced and stir fry.
7.
Stir-fry the diced chicken until it is dead, add Pixian bean paste and continue to fry until fragrant
8.
When the chicken is half cooked, add cucumber and stir fry.
9.
After the cucumber is fried, cook it in the sauce of step 5, quickly stir-fry on high heat, and finally add peanuts and stir-fry evenly.
10.
Lift the pot and serve it on the plate.
Tips:
1. Cucumbers will be more crisp after being flavored with a moderate amount of salt; 2. Cucumbers and peanuts should not be fried for too long, otherwise the taste will not be crispy; 3. After adding the sauce, be sure to stir-fry quickly on high heat.
