1. Dice chicken breasts, add starch, cooking wine, and marinate for 10 minutes
2. Mix salt, sugar, vinegar, dark soy sauce, light soy sauce, and water into a bowl of juice
3. The peanuts are deep-fried in a cold pot and prepared for later use.
4. Add oil to the hot pan, fry the chicken until it is broken and discolored
5. Save the oil and fry the dried chili, green onion, garlic, ginger, and Chinese pepper to create a fragrance
6. Pour the fried chicken just now and continue to stir fry
7. Pour in a bowl of juice and stir fry over high heat
8. Pour in the fried peanuts, stir fry quickly, pour in water starch to thicken, hang the peanuts out of the pan
9. Just serve the delicious Kung Pao chicken with white sesame seeds
Tips:When frying peanuts, pay attention to the heat. Don’t fry them. Stir fry fast. Only high fire can keep all the ingredients crisp
