Kung Pao Chicken

Raw material map; diced chicken breast, use a little light soy sauce, rice wine, salt, water starch, peanut oil, grab and marinate for later use. stir-fry peanuts and let cool for later use. Cut dried peppers into sections, slice ginger, slice garlic, and pepper for later use. Take a bowl, mix a large spoonful of soy sauce, 1 spoonful of vinegar, 1 spoonful of sugar, 2 spoonfuls of starch, and a little pepper powder to form a bowl juice for later use

Put oil in the pan, fry the pepper and dried pepper sections over low heat, remove the pepper and discard it.

Add diced chicken meat and stir quickly until color changes, add garlic slices and ginger slices and stir until fragrant

Add in the bowl of juice and continue to stir fry (be sure to stir before adding, I forgot)

It will be on high fire throughout the entire process. Stir well, turn off the heat, add in the peanuts and mix well

Maybe there is too much starch to dry enough