1. Heat the wok on high heat for 2 minutes, add peanuts, and fry for 5 minutes.
2. Cracks in peanut skins, let cool;
3. Peel the peanuts and leave the peanut kernels,
4. Put it into the food processor and stir into powder;
5. Peanut powder + seasoning (20ml of soy sauce, 40ml of grape vinegar, 50ml of maltose, 100m of water), put it in a food processor, stir into a puree and serve vinaigrette malt peanut butter
6. Chicken breast + seasoning (8g curry powder, 3g five-spice powder, 3g salt, 15ml oil) marinate for 40 minutes;
7. After preheating the frying pan, add vegetable oil, put the marinated chicken in the oil at about 80 degrees, and fry for 5 minutes.
8. Vegetables, chicken, put on a plate, pour peanut butter, and you're done!
Tips:Fry the chicken on a low fire, and the meat will harden and become old in a high fire;
