Cooking Steps

1. 

   Step1:Dice about six pieces of chicken breast. Marinate some cooking wine for about 1015 minutes.

2. 

   Step2:Cucumber. Dice carrot.

3. 

   Step3:Fried peanuts in advance. If you don't have or don't think you have trouble in fried peanuts, you can also buy fried peanuts with skin from the supermarket.

4. 

   Step4:Scallion, ginger, garlic and pepper.

5. 

   Step5:The most important sauce of this dish is to mix sesame oil according to the following proportion. It depends on your preference. (1 scoop of raw soy sauce, 1 scoop of vinegar, 1 scoop of cooking wine, 1 scoop of sugar, 1 scoop of water, a little of raw powder, a little of sesame oil

6. 

   Step6:The whole family of ingredients.

7. 

   Step7:It's time to marinate the chicken. Put enough oil in the wok and bring to 80% heat. The oil used to fry peanuts can't be wasted. Add a little new oil and use it

8. 

   Step8:Pour in the marinated chicken breast and stir fry. At this time, there is still some water in the pot. Stir fry the chicken until it changes color.

9. 

   Step9:Let the water in the pot dry. Remove the chicken before it changes color.

10. 

    Step10:Keep the bottom oil in the pot. Pour in the onion, ginger, garlic and chilli and stir fry.

11. 

    Step11:Pour diced carrots into the pot and stir fry.

12. 

    Step12:Stir fry the carrot first, then pour in the cucumber and continue to stir fry. Wait until the cucumber and carrot are ripe.

13. 

    Step13:Pour in the diced chicken that was cooked before. Stir well. About two minutes.

14. 

    Step14:Turn on the fire and quickly pour the sauce into the pot and stir quickly.

15. 

    Step15:Drain the soup on the fire.

16. 

    Step16:Before leaving the pot, pour in peanuts and stir fry evenly.

17. 

    Step17:Dish. This is a homely kung pao chicken with good color and fragrance.