Kung Pao chicken

1. Cut the chicken breast into small pieces with a knife, then use scallion and ginger water, salt, a small amount of sugar, pepper powder, and starch to coat. Seal with oil and marinate for ten minutes.

2. Prepare the material head.

3. Mix a bowl of sauce, one spoonful of salt, four spoonfuls of light soy sauce, two spoonfuls of sugar, two spoonfuls of dark soy sauce, two spoonfuls of cooking wine, two spoonfuls of vinegar, six spoonfuls of water, an appropriate amount of starch, and stir well.

4. Heat up a wok and cool the oil. Add the diced chicken oil and slide it until it stops growing. Remove and set aside.

5. Peel the peanuts, add cold oil to the pot, fry over low heat until crispy, and set aside.

6. Leave a little base oil in the pot, add Sichuan peppercorns and stir fry until fragrant. Remove the peppercorns, then add chili peppers, ginger slices, garlic slices, and scallions and stir fry until fragrant. Add chicken cubes over high heat, add bowl sauce, stir fry a few times, and wait for the sauce to thicken and evenly wrap around the chicken cubes. Add a little sesame oil and remove from the pot.