Kung Pao Chicken

Main ingredients: chicken legs. Peel the skin off the chicken legs and run the tip of a knife along the bones to separate the bones.

Cut the meat into pieces, about 2 cm in size.

Add salt, pepper, egg white, starch, mix well and marinate for 20 minutes.

Ingredients: peanuts, green peppers, garlic, green onions, dried chili peppers. Cut the dried chilies into sections. I did not throw away the chili seeds and added them to the vegetable. Crush the garlic into flat pieces. Cut the green chilies into pieces about the same size as diced chicken. Chop the green onions into finely chopped pieces.

Rinse the peanuts with water, turn on the heat, pour oil into the pot, and fry the peanuts when it is slightly hot (you can also soak the peanuts first, peel off the skin of the peanuts, and then fry).

Mix the sauce, mix the light soy sauce, dark soy sauce, salt, sugar and water evenly and set aside.

Turn on the heat, pour oil into the pot (it can also be the leftover fried peanuts). Heat the oil, add garlic and chopped green onion, and stir-fry until fragrant.

Add Pixian bean paste, stir-fry until fragrant, and stir-fry until red oil comes out.

Add chicken nuggets and slide them into pieces,

When the chicken changes color, add the sauce and stir-fry.

Cook for two minutes until the chicken is cooked.

Add the green pepper and stir-fry, add the dried chili segments and continue to stir-fry.

When the green pepper is almost raw, add the fried peanuts, stir well and turn off the heat.

Serve on a platter.

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