Kung Pao Chicken

Overview

A common home-cooked dish, delicious and simple, you can also use chicken breasts. Chicken legs are more tender than chicken breasts!

Remove the skin from the chicken legs and remove the bones.
Cut the chicken legs into cubes and rinse them several times.
Add salt, pepper, cooking wine, light soy sauce, and mix well.
Add a spoonful of cornstarch and mix well, add a spoonful of cooking oil and stir evenly to prevent sticking, marinate for about 15 minutes.
Peanuts that have been fried in advance can be fried now.
Dice carrots, celery, and green onions and set aside.
Ingredients: Cut dried chilies into small pieces, dice garlic and green onions.
Kung Pao juice: 1 spoon of cooking wine, 2 spoons of light soy sauce, 2 spoons of white sugar, 1 spoon of balsamic vinegar, a little dark soy sauce for color, add two spoons of water starch and stir evenly.
Heat oil in a pan, add chicken thighs and stir-fry.
Stir-fry the chicken thighs until they are set and broken, then set aside.
Leave some oil in the pot, add the ingredients, and bring out the aroma over low heat.
Add carrots, celery, and diced green onions and stir-fry over high heat.
Add the fried chicken thighs.
Pour in the prepared sauce and stir-fry evenly.
Sprinkle in peanuts, stir-fry evenly, and reduce the juice over high heat.