Kung Pao Chicken

1. First, mix together Albumen, 1/2 teaspoon salt and 2 tablespoons cornstarch, and prepare the "marinade"."Marinade"for later use. Next, mix Soy sauce 1 tablespoon, 1 teaspoon rice wine, 1 tablespoon cornstarch water, 1/2 teaspoon sugar, 1/4 teaspoon salt, dark soy sauce and vinegar "Mixed seasonings" 1 teaspoon, 2 tablespoons sesame oil, 1/2 teaspoon garlic, and prepare the "all-purpose seasoning"."All-purpose seasoning"

2. Cut the chicken breast into cubes about 1 cm in size. Mix the cut chicken"Marinade"and marinate for half an hour. After marinating, heat 5 cups of salad oil, and quickly fry the chicken

not too long to avoid overcooking the meat. When the chickenturn color, remove them from the pan to drain excess oil and set aside. Leave about 2 tablespoons of oil in the pan, heat it up, and add the sliced dry peppers, stir-fry until fragrant.Add and green onion segments, stir-fry together. After stir-frying, return the chicken"All-purpose seasoning"to the pan and quickly stir-fry for a moment more.

Finally, add peanuts, stir-fry for a few moments before serving.