1. Cut off the meat of the drumstick, add dry starch, light soy sauce, ginger, white sugar, cooking wine to marinate
2. Dice onion, cucumber, carrot and set aside
3. Heat the oil and add the pepper. When the sesame flavor is obtained, remove the pepper, add the dried pepper skin and saute, then add the chicken and stir fry quickly
4. Add onions, carrots and continue to fry for a while, finally add cucumber and peanuts
5. After adding cucumber and peanuts, quickly stir-fry for a while before serving
Tips:I personally think that using chicken thigh meat is better than chicken breast when making Kung Pao Chicken, and you must be careful not to paste when you saute the peppers. The Kung Pao chicken will be more fragrant.
