【Kung Pao Chicken】spicy and delicious! One bite and you'll be addicted!

Kung Pao Chicken is a classic Sichuan dish that features chicken breast and is paired with dried chili peppers and Sichuan peppercorns, giving every bite a spicy kick. The chicken in this dish is marinated and fried to keep it tender and juicy inside. The sugar and vinegar in the dressing balance the spiciness and add a hint of sweet and sour flavor that enriches the entire dish. The garlicky peanuts in every bite add a crunchy texture that will make you want to take another bite.
【Material】
Chicken breast---2 pieces 300 grams
Green onions---2 sticks
Garlic---10 grams
Dried chili pepper---10 grams
Sichuan peppercorns---5 grams
Garlic peanuts---30 grams
【Marin】
Egg---1/2
Soy sauce---1.5 tsp
Rice wine---1 tsp
Taibai powder---1 tsp
【Seasoning】
Soy sauce---1.5 tablespoons
Rice wine---1 tablespoon
White vinegar---1/2 tablespoon
Tomato sauce---1/3 tablespoon
Sugar---1 tsp
Taibai powder water---1 tablespoon
Sesame oil---1/2 tablespoon
【practice】
1. Prick the chicken breast evenly with a fork, cut into pieces and set aside. Cut the green onion into small pieces and mince the garlic.
2. Beat the eggs into egg liquid.
3. Put the chicken breast and egg liquid into a bowl and mix well, then add other marinating ingredients, mix well and let stand to marinate.
4. Mix all seasonings thoroughly.
5. Pour oil into the pot, heat to 140℃~150℃, add chicken breasts and fry until cooked, remove and drain the oil and set aside.
6. Leave a little oil in the original pot, sauté the dried chili peppers, green onions and minced garlic until fragrant, then add the peppercorns and stir-fry briefly.
7. Add chicken breasts and seasonings, stir-fry quickly and evenly.
8. Finally add garlic peanuts and stir well.
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