Kung Pao Chicken
1.
Soak the peanuts in boiling water, peel off the skin, and drain the water.
2.
Heat the pan with cool oil and low heat, add peanuts and stir fry continuously.
3.
When the stir-frying sound becomes crisp, the peanuts crack in the middle, and the color is slightly colored, immediately remove it and let it cool.
4.
Wash the chicken, remove the yellow chicken fat, then cut into 1.5 cm cubes, mix well with a small amount of salt and black peppercorns, 1 tablespoon of tender meat starch, and 1 tablespoon of cooking wine.
5.
Cut the green onion into small pieces, remove the chili seeds and cut into small pieces, and cut the ginger and garlic into slices.
6.
Add 3 tablespoons of cooking wine, 2 tablespoons of rice vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce to the bowl, add 1 tablespoon of cornstarch, 1 tablespoon of water, stir well, and stir to make a juice.
7.
Heat the pan, cool oil, add the peppercorns, fry on a low heat to get the aroma, remove the peppercorns, add the dried red pepper segments and quickly fry them into a brown-red color, add the chicken diced and stir-fry.
8.
When the chicken turns white, add 1 tablespoon of cooking wine and stir fry.
9.
Add the green onion, ginger, garlic and continue to stir fry until the aroma is achieved, then pour in the mixed juice and stir fry.
10.
When the soup is boiling, add peanuts.
11.
Stir quickly and stir well.
12.
The color is brown-red, the chicken is fragrant and tender, with a slightly sweet and sour taste.
