Kung Pao chicken

1. Fry peanuts in oil until fragrant (low heat).

2. Take out and set aside for later use.

3. Prepare chicken breast meat.

4. Cut into small cubes and marinate with a little Baijiu and vinegar for half an hour to remove fishiness. Marinated chicken should be washed several times with cold water and drained for later use.

5. Prepare Kung Pao chicken seasoning.

6. Add seasoning to the chicken.

7. Mix well, marinate and set aside for later use.

8. Prepare the side dishes.

9. Cut all into small cubes and set aside.

10. Heat the oil when it is 70% hot.

11. Add diced chicken and stir fry quickly until evenly mixed.

12. Take out and set aside for later use.

13. Leave oil in the pot, add carrot and garlic sprouts, stir fry until they are cooked.

14. Add a little water and boil for a while.

15. Add the stir fried diced chicken and quickly stir fry evenly.

16. Add green and red chili peppers and stir fry evenly.

17. Add peanuts and stir fry evenly.

18. Add chicken essence, oyster sauce, pepper powder, cooking wine for seasoning, and finally add starch water to thicken the sauce. Stir fry evenly and remove from the pot.