Kung Pao chicken

1. Prepare the ingredients, peanuts are pre fried by me.

2. Dice cucumber, dice garlic, cut scallions into circles, and cut chili peppers into small pieces.

3. Wash the chicken breast and cut it into small cubes. Add a little cooking wine, salt, pepper, 1 tablespoon light soy sauce, and a little starch. Grab well and marinate for 10 minutes.

4. Mix the sauce, 2 spoons of vinegar, half a spoonful of dark soy sauce, 2 spoonfuls of light soy sauce, half a spoonful of white sugar, a little pepper powder, and a little water starch.

5. Heat the oil in a wok and heat it to 60% heat. Pour in the marinated diced chicken breast and stir fry quickly until it turns white. Remove and set aside.

6. Stir fry scallions, garlic, and chili peppers.

7. Pour the cucumber in and stir fry evenly.

Finally, pour in the diced chicken breast and peanuts, then pour in the sauce shown in Figure 4 and stir fry evenly to remove from the pot.

9. Finished product drawings.