Kung Pao Chicken

Overview

Eat Chai Chai's chicken breast to make it feel smooth and tender

Cut the chicken breast into cubes, add starch (1.5 tbsp), cooking wine, 1 tbsp light soy sauce, and thirteen spices (marine for 15 minutes before frying)
Wash the peanuts with water and take them out
Prepare materials
Dice green bamboo shoots
Prepare the sauce (sugar, vinegar, 2 spoons of light soy sauce, half a spoon of starch, chicken essence, 1 spoon of water and mix well)
Heat the pan with cold oil, add peanuts, fry until cooked and remove
When the oil is at its highest temperature, add the diced chicken and stir-fry until golden brown and take it out
Add the ingredients and saute until fragrant
Add diced green bamboo shoots, add 1.5 grams of salt and stir-fry over high heat for about 40 seconds
Pour the fried diced chicken into the pan and fry for 3 seconds
Put the peanuts and green onions into the pot and pour in the sauce (the sauce should be evenly mixed), stir the sauce over high heat and put it into a plate
You have to work quickly when frying this dish. If you cook the chicken breast slowly, it will burn and the taste will be bad